Alma Bax 
Sous vide cooking is a method in which food is vacuum-sealed in plastic pouches and cooked in a water bath at precisely controlled temperatures for an extended period of time. This process allows the meat to cook evenly, resulting in tenderness and moistness without overcooking.
The sous vide turkey meatloaf is a moist and flavorful dish. It has a lot of flavor, but it’s not too heavy.
Sous Vide Meatloaf with Moist Moist Moist Moist Moist Moist Moist Moist Moist Moist
Sous Vide Meatloaf with Moist Moist Moist Moist Moist Moist Moist Moist Moist Moist
Matt Ivan
Time to Prepare: 10 minutes
1 hour 20 minutes to cook
15 minutes of rest
1 hour 45 minutes total time
Ingredients
- 3/4 cup bread crumbs (whole wheat)
- 1/2 gallon of whole milk
- 1 tbsp extra virgin olive oil
- 2 celery stalks, tiny chopped
- 1 medium onion, small diced
- 3 garlic cloves, minced
- 1 tsp seasoning (Italian)
- 1 tablespoon of tomato paste
- 1 pound ground beef (85% lean)
- 1 pound mild Italian sausage, ground
- 2 big gently beaten eggs
- 1 tblsp Worcestershire sauce (optional)
- 1 teaspoon of salt
- a half teaspoon of black pepper
- 3/4 cup ketchup, barbecue sauce, or any preferred sauce
Instructions
-
Set the sous vide machine at 153°F in a big pot water bath. To soak the bread crumbs, mix them with the milk in a small dish. Remove from the equation.
-
In a nonstick pan, heat the oil over medium heat. Toss in the celery and onion. Cook, stirring periodically, until aromatic and soft, approximately 6-8 minutes. Cook for another 1-2 minutes after adding the garlic. Take the pan off the heat and add the seasonings and tomato paste. Allow to cool slightly before serving.
-
Mix meat, sausage, bread crumbs, eggs, Worcestershire sauce, salt, and pepper in a large mixing bowl until thoroughly combined. After adding the cooked vegetables, shape the mixture into two circular rectangular loaves.
-
Place a sideways loaf in a vacuum sealer roll/pouch and seal one end. Cut the other end of the bread approximately 4” from the loaf. Seal the meatloaf in the moist mode of the vacuum sealer. Rep with the second loaf.
-
Submerge the loaves in a water bath and cook for 75 minutes at 153°F, or until somewhat hard and clear juices have formed in the pouches.
-
Take out of the water and set aside for 15 minutes. Remove the loaves from the pouches, drain the liquid, and put them on a baking sheet.
-
Broil for 2-3 minutes until cooked, after coating the tops with sauce. Serve by cutting into slices.
Notes
- Breadcrumbs with milk: Breadcrumbs provide additional room and air between the meat proteins, as well as absorbing some of the fat. Otherwise, you’d be preparing a large burger. Soak them in milk ahead of time to add moisture and volume.
- Incorporate eggs: Adding eggs to the mix helps to keep everything together.
- Vegetables like as onions, celery, and carrots may be included to the loaf to produce soft regions. To avoid crunchy pieces, cook them ahead of time.
- Use fattier meats: I usually cook with lean 93 percent beef, but 85 percent beef produces a moister meatloaf, even though a lot of the fat drains off during the cooking process. The ground sausage provides a wonderful diversity of taste and texture to the meat.
- Instead of baking in the oven and risking overdone meatloaf, cook sous vide at 153°F for 75 minutes. The meatloaf will only be cooked at the temperature you choose.
- Coat with sauce and broil: Because sous vide does not brown meats, applying the glaze and finishing with this step at the end will result in a conventional roasting coating.
Moist Sous Vide Meatloaf is a recipe that uses sous vide cooking to cook the meatloaf. The ingredients are mixed in a bowl and then placed in an airtight container. The dish can be cooked for up to 2 days in the water bath. Reference: sous loaf.
Frequently Asked Questions
What helps keep meatloaf moist?
Meatloaf is a dish that typically contains ground meat mixed with breadcrumbs and onions. It is then placed in an oven or on the grill to cook until it has cooked thoroughly and the juices have been released from the meat.
Is it better to use milk or water in meatloaf?
Milk is a great addition to meatloaf, as it adds a nice flavor and moisture. However, water can also be added to the mixture for an equally good result.
Why is my meatloaf dry and crumbly?
The meatloaf may be overcooked.
Related Tags
- sous vide meatloaf serious eats
- sous vide meatballs
- sous vide meatloaf reddit
- meatloaf recipe
- sous vide frozen meatloaf
About Author
Ben Austin 