Sous Vide Glazed Meatloaf Recipe

Описание: Glaze Ingredients
· 1/2 cup apple cider vinegar
· 1/4 cup maple sugar
· 3-4 tbsp SEARED, Burger Blend seasoning
· 3/4 cup ketchup

Glaze Instructions:
1. Using the VacMaster Pouch Stand and an appropriate sized VacMaster Full Mesh Bag combine the vinegar, maple sugar, Burger Blend seasoning and ketchup.
2. Using a VacMaster Sealer vacuum seal the ingredients.
3. After sealing agitate the bag a bit to combine the ingredients and gently place in the Water Tank and cook for 30 minutes and up to one hour.
4. Carefully remove the bag from heat and use immediately or place in an ice bath for 1 hour and refrigerate until needed.
Meatloaf Ingredients:
· 1/2 cup beef stock
· ¼ cup buttermilk
· 4 tbsp SEARED Burger Blend, seasoning
· 3 tsp yeast extract, Marmite brand or similar
· ½ cup garlic puree
· ½ ounce gelatin powder, unflavored

· 1 red onion, chopped (3/4 cup)
· 1 carrot, peeled and chopped (1/2 cup)
· 1 rib celery, chopped (1/2 cup)
· 2 tablespoons bacon fat
· 2 slices brioche bread, fresh, rough pieces
· 1¼ lbs ground chuck, 80/20
· 6 oz ground pork
· 8 rashers bacon minced, fat reserved
· 4 oz parmesan cheese, (1 cup)
· 2 eggs, large
· ¼ cup flat leaf "Italian" parsley leaves, chopped fine kosher salt and freshly ground black pepper

Meatloaf Instructions:
1. Preheat your Sous Vide Water Tank using a VacMaster SV1, SV5, or SV10 Immersion Circulator to 60C/140F.
2. In a medium sized mixing bowl add the beef stock, buttermilk, SEARED Burger Blend seasoning, Marmite and garlic puree, using a rubber spatula, blend well.
3. Sprinkle the gelatin evenly over surface and set the mixture aside to allow the gelatin to bloom.
4. Add the onions, carrots and celery to the bowl of a food processor fitted with the chopping blade and pulse intermittently to a fine dice.
5. Heat the reserved bacon fat in a 12-inch cast iron skillet over medium-high heat until hot.
6. Add the processed vegetable mixture to the pan and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated and the mixture has started to darken a bit, about 5 minutes.
7. Remove from heat and let cool to room temperature.
8. Add the reserved beef stock/gelatin mixture to the bowl of the food processor fitted with the steel chopping blade along with the cubed brioche and pulse until the mixture is a well blended fine puree.
9. In large mixing bowl add the ground chuck, ground pork, browned bacon, parmesan, beaten eggs, parsley, salt and pepper as needed, the cooled cooked vegetables and the stock/gelatin/brioche mixture.
10. With clean hands, mix all the ingredients together gently until everything is thoroughly combined and homogeneous; it will be fairly loose.
11. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
12. Transfer the mixture to a 9- by 5-inch loaf pan or similar, being sure that no air bubbles get trapped underneath.
13. Depending on your pan choice you may have some extra mix, you can easily make a small loaf or meatballs as needed.
Bagging and Cooking the Meatloaf:

1. Place the filled meatloaf pan inside a suitable sized VacMaster Full Mesh Vacuum Seal Bag and using a VacMaster Chamber Vacuum Sealer vacuum seal the meatloaf.
2. Gently lower the bagged meatloaf into the water bath and cook for 3 hours.
3. Remove the bag from the Sous Vide Water Tank and let rest for 20-30 minutes on the countertop.
Glazing the Meatloaf:

1. Preheat the broiler to high.
2. Gently cut open the bag and remove the meatloaf, being careful to save the liquid from the meatloaf.
3. Using a thin metal spatula or butter knife run the blade around the interior circumference of the pan to loosen the meat loaf.
4. Using oven mitts or a folded kitchen towel Invert the meatloaf pan on a heat proof baking sheet leaving the meatloaf on the center of the baking sheet and remove the meatloaf pan.
5. Gently pat dry the surface of the meatloaf.
6. Using a pastry brush apply some glaze to the meatloaf in a thin, even layer, making sure to get not only the top but the sides as well.
7. Place the loaf under the preheated broiler for 3-4 minutes, remove and glaze again and broil for 3-4 minutes longer. Glaze a few more times or until the glaze is beginning to bubble and is a deep burnished brown.
8. Remove from the oven and allow to rest for 20-30 minutes.
9. Slice and serve with any extra glaze and a bit of the reserved cooking juices as well.

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