How to Cook Moist Sous Vide Meatloaf

Learn How to Cook Moist Sous Vide Meatloaf with this easy classic meatloaf recipe. Use modern sous vide cooking for perfectly moist meatloaf.

This shop has been compensated by Collective Bias, Inc. and its advertiser to create this how to cook moist sous vide meatloaf guide. All opinions are mine alone. #SousVidePerfection #CollectiveBias
How to Cook Moist Sous Vide Meatloaf - www.platingpixels.comSous vide cooking is one of my favorite methods of cooking meats. Even though this is my first sous vide recipe on the blog, I use it often for simple recipes such as steak and chicken breast. It’s a fun way to cook using technology and creates perfectly cooked meat, every time. This Moist Sous Vide Meatloaf is a unique way to use the benefits of sous vide cooking.

How to Cook Moist Sous Vide Meatloaf -

How can sous side make meatloaf more moist?

Meatloaf can be tricky to cook and keep moist. There’s a few key ingredients and steps that help, and I’ll share them in this post. Traditionally meatloaf is baked in the oven. This require careful watching and checking temperature often. Also the cooking times can vary depending on oven as well as the size of loaf. Not so with sous vide, it cooks to the exact same temperature throughout at your set time, no matter the size or shape of your meatloaf.

Ingredients for Sous Vide Meatloaf -

What is sous vide cooking?

Sous vide uses a special kitchen appliance that regulates heat at a certain temperature. It’s placed in a water bath, usually a pot or large container, and keeps it at an exact heat for set amount of time. Food is sealed in plastic, submerged and cooked in this bath.

For example, if you want to cook a steak to perfect medium rare set it to 135° and let it cook for about an hour. If it goes longer, or the steaks isn’t uniform thickness, that’s fine since the heat never goes higher the set temp. This is the beauty of this method of cooking. Afterwards, a quick sear on the stove or grill is recommended for extra flavor and texture, since this method of cooking won’t brown the meat. Vacuum sealing Sous Vide Meatloaf - www.platingpixels.comFor this Sous Vide Meatloaf recipe I used the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System with FoodSaver® 3PK 11″ Vacuum Seal Rolls. It’s the number one Vacuum Sealing System in the US. It removes air from the bag so that food is protected from the deteriorating effects of oxygen during storage and freezing. It’s also ideal for sous vide cooking to create even cooking as well as allowing it to submerge in water. The system includes vacuum seal bags and vacuum zipper bags designed to work together with vacuum sealers for optimal performance.

The FoodSaver® Vacuum Seal Rolls use unique multi layer construction for durability, and are BPA-free. They’re strong enough to go straight from the freezer to a hot water bath, with no separate defrost required. Designed to withstand even boiling temperatures, making them safe for sous vide cooking.

Sous vide cooking Meatloaf -

How to cook moist meatloaf using sous vide:

There’s a few key ingredients and tips to create moist sous vide meatloaf. This recipe is a traditional recipe with very classic ingredients that include ground beef, sausage, bread crumbs, egg and tender vegetables. For the best moist meatloaf I suggest:

  • Breadcrumbs and milk: Breadcrumbs creates extra space and air between the meat proteins, it also holds some of the fat from the meat. Otherwise you’d be basically cooking a big burger. Soak them ahead of time in milk to create more moisture and volume.
  • Mix in eggs: Adding eggs helps hold everything together.
  • Add vegetables such as onion, celery and carrot: This creates soft areas in the loaf as well. Cook them ahead of time to prevent crunchy bits.
  • Use fattier meats: Normally I prefer cooking with lean 93% beef, but 85% creates a more moist meatloaf, even if a lot of the fat drains out during cooking. Incorporating ground sausage into the beef adds a nice variety of flavor and texture
  • Cook using sous vide at 153° for 75 minutes: Instead of baking in an oven and risking overcooked meatloaf. The meatloaf will cook only to the set temp.
  • Coat with sauce and broil: Since sous vide does not brown meats, adding the glaze and this step at the end will create a traditional coating that comes with roasting.

How to Cook Moist Sous Vide Meatloaf -

Are you following me on Pinterest, Facebook, Twitter and Instagram? Also sign up for our newsletter to get all our recipes and cooking tips.

More dinner recipes you may like:

How to Cook Moist Sous Vide Meatloaf -
5 from 1 vote

How to Cook Moist Sous Vide Meatloaf

Lean How to Cook Moist Sous Vide Meatloaf with this easy classic meatloaf recipe. Cooked to moist perfection using a sous vide machine.

Course Entree
Cuisine American
Keyword moist meatloaf recipe, souse vide meatloaf, souse vide receipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 370 kcal
Author Plating Pixels


  • ¾ cup whole-wheat bread crumbs
  • ½ cup whole milk
  • 1 tablespoon light olive oil
  • 2 stalks celery diced small
  • 1 medium onion diced small
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 1 pound ground beef 85% lean
  • 1 pound ground mild Italian sausage
  • 2 large eggs lightly beaten
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup ketchup, bbq or desired sauce


  1. Prepare sous vide machine in a large pot water bath and set to 153° F. In a small bowl, combine bread crumbs and milk to soak. Set aside.

  2. Heat oil in a non-stick pan to medium heat. Add celery and onion. Cook until fragrant and soft, about 6-8 minutes, stirring occasionally. Stir in garlic and cook 1-2 minutes more. Remove from heat and stir in seasoning and tomato paste. Let cool slightly.
  3. In a large bowl, mix together beef, sausage, bread crumbs, eggs, worcestershire sauce, salt and pepper until well incorporated. Mix in cooked veggies, then form into 2 rounded rectangular loafs.
  4. Place a loaf sideways into vacuum sealer roll/pouch with one end sealed. Cut opposite end about 4” from loaf. Set the vacuum sealer to moist mode and seal meatloaf. Repeat for other loaf.

  5. Submerge loafs into water bath and sous vide 153° for 75 minutes, or until slightly firm and a bit of clear juices have formed in pouch. Remove from water and let sit 15 minutes. Open pouch, drain liquids and place loafs on baking sheet. Coat tops with sauce and broil 2-3 minutes until heated.

This how to cook moist meatloaf recipe is adapted from the Kitchn.

If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels.
Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.

4 Responses

  1. Dylan. F says:

    I have never try meatloaf before but this will be my first experience trying out according to your recipe. Got my sous vide not long ago and haven’t really cook much since then. This will be something huge and awesome for me to try. Hope I get it right for first time. Thank you!

  2. Renee says:

    Am I missing something? The instructions don’t say how long to cook the meatloaf in the sous vide or any of the broil information.

    • Matthew says:

      Well that’s embarrassing. I switched recipe plugins and apparently the last step didn’t export over for some reason. Added and thanks so much Renee!

Leave a Reply

Your email address will not be published. Required fields are marked *