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Sous Vide Meatloaf with Brown Sugar Ketchup Glaze

Sous Vide Meatloaf with Brown Sugar Ketchup Glaze

Serves 4 to 6

This is the Sous Vide version of a rustic kitchen staple that everyone has enjoyed, meatloaf.  This recipe takes a kitchen standard and makes it easier.  Many meatloaf recipes end with a dry and dense loaf.  By using the Sous Vide method you end up with a moist and tasty loaf.  The veal can be substituted by adding more beef or pork to your liking.  

Ingredients
 
For the Meatloaf
1lb lean ground beef
½ lb lean ground pork
½ lb ground veal
2 tsp vegetable oil
1 medium onion, diced
2 garlic cloves, minced
2 tsp Worcestershire sauce
1 box of stuffing
¼ cup whole milk
2 large eggs
½ tsp dried thyme

For the Brown Sugar Ketchup Glaze
½ cup ketchup
4 tbsp brown sugar
4 tsp cider vinegar or white vinegar
Sous Vide Meatloaf
Directions
For the Meatloaf

  1. Preheat the water bath to 146°F.
  2. Over medium heat add the oil to a skillet.  Add the onion and garlic and saute until softened, about 5 minutes.  Set aside and cool.
  3. In a large mixing bowl beat the eggs.  Add the thyme, Worcestershire sauce and milk to the eggs and mix thoroughly.  Add the beef, pork, veal, cooled onion and garlic, and the contents of the box of stuffing including the seasoning.  Using your hands mix it all together.
  4. Form a loaf with the mixture.  Place the loaf in a bag and vacuum seal it or use the water displacement method.
  5. Place the bag in the water bath and cook for 2 ½ hours.
  6. Remove from the water bath and place the loaf on broiling pan and pat it dry.
  7. Set the oven broiler to high and place the loaf on the broiling pan into the oven.  Allow the edges of the loaf to form a crust, 3 minutes.
  8. Remove the loaf from the oven and baste with the glaze.  Return to the broiler and let the glaze set, approximately 2 minutes.
  9. Remove the loaf from the oven and place on a serving dish.  Serve

For the Brown Sugar Ketchup Glaze
  1. Add the ketchup, brown sugar and vinegar to a saucepan and mix together.
  2. Heat the glaze over medium low heat until bubbles begin to form.  Turn the heat to low and let it simmer until it thickens. 
  3. Remove from the heat and set aside to baste the meatloaf.​

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