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How to Cook Moist Sous Vide Meatloaf

Did you know you can sous vide meatloaf? Learn How to Cook Moist Sous Vide Meatloaf with easy tips to make it moist, flavorful and perfect every time.

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Finished sous vide meatloaf with tomato-based glaze on top

Sous Vide Meatloaf Recipe

Sous 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 and plan to post more sous vide recipes. It’s a fun way to cook using technology and creates perfectly cooked meatloaf, every time.

This Moist Sous Vide Meatloaf is a unique way to use the benefits of sous vide cooking. It takes a classic meatloaf recipe and transforms it with precision sous vide cooking.

Slices of Moist Sous Vide Meatloaf on cutting board

How to make meatloaf moist

Cook with sous vide instead of in the oven. Meatloaf can be tricky to cook and keep moist. There’s a few key ingredients and tips that help, and I’ll share them in this post. Traditionally meatloaf is baked in the oven. This requires careful watching and checking temperature often. Also, the cooking times can vary depending on the oven as well as the size of the 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.

Process shot of ingredients for Sous Vide Meatloaf being mixed in glass bowl

What is sous vide cooking?

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

For example, if you want to cook a steak or other sous vide recipes to a 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. Afterward, 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. Process shot of vacuum sealing meat in plastic pouch to make Sous Vide MeatloafFor this Sous Vide Meatloaf recipe, I used the FoodSaver V4440 2-in-1 Automatic Vacuum Sealing System. 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 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.

Process shot of sealed meatloaf cooking in a sous vide water bath in pot

How to cook moist meatloaf using sous vide

  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. Stir in garlic and cook 1-2 minutes more. Remove from heat and stir in seasoning and tomato paste.
  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 loaves.
  4. Place a loaf sideways into vacuum sealer roll/pouch with one end sealed. Cut opposite end about 4” from the loaf. Set the vacuum sealer to the moist mode and seal meatloaf. Repeat for the other loaf.
  5. Submerge loaves into the water and sous vide 153° for 75 minutes, or until slightly firm and some clear juices have formed in pouches.

Tips for sous vide meatloaf

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 onions, celery, and carrots: 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.

Glazed, cooked sous vide meatloaf on cutting board in slices

Sides to serve with meatloaf

More easy dinner recipes you may like:

Looking for more sous vide recipes?

The Anova app has lots of recipes or browse their site for more sous vide recipes.

Dont have a sous vide machine or prefer baked meatloaf? Try my Gluten-Free Meatloaf with mushrooms recipe.

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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Cooked Moist Sous Vide Meatloaf slices on a wooden cutting board
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5 from 7 votes

How to Cook Moist Sous Vide Meatloaf

Learn 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 meatloaf in sous vide, moist meatloaf recipe, sous vide meatloaf
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Calories 454kcal
Servings 8
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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 loaves.
  • 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.
  • Submerge loaves into water bath and sous vide 153° for 75 minutes, or until slightly firm and some clear juices have formed in pouches.
  • Remove from water and let sit 15 minutes. Open pouches, drain liquid and place loaves on baking sheet.
  • Coat tops with sauce and broil 2-3 minutes until heated. Cut into slices and serve.

Notes

  • 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 onions, celery and carrots: 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.
Nutrition Facts
How to Cook Moist Sous Vide Meatloaf
Amount Per Serving (1 slice)
Calories 454 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Cholesterol 137mg46%
Sodium 1073mg47%
Potassium 494mg14%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 7g8%
Protein 21g42%
Vitamin A 290IU6%
Vitamin C 6.4mg8%
Calcium 65mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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This how to cook moist meatloaf recipe is adapted from the Kitchn.

How to Cook Moist Sous Vide Meatloaf
Beef Recipes | Entrees and Dinner Recipes | Recipes

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24 Comments

  1. 5 stars
    I have never cooked meat via sous vide. I agree, whenever I make meatloaf, I never know how it will turn out in the oven! Will have to give this a try!

    1. That’s a great question. If you’re keeping the loaf sizes the same the temp and cooking time won’t change. If you’re doing a larger/thicker loaf I’d suggest cooking at 90 to 120 minutes at the same temp. Thanks!

    1. Great question Mike. It forms into consistent texture that easily mixes into the meatloaf mixture. You just may need to work it a bit with your hands.

  2. I would love to make this for an upcoming family reunion. I would have to freeze the meatloaf. Would you freeze it after the Sous vide step but before the oven broil step?

    1. Hi Patricia. Depends on how you’re transporting and reheating it. But meatloafs in general freeze well and are great leftover. What you suggested should work well.

  3. I made meatloaf, sealed it, and put it in the freezer to thaw and cook for a later date.
    Have you cooked this from frozen before? Any suggestions on adjustments to temp and time?

    1. Hi Thomas. That’s a great idea. If you can plan ahead I suggest thawing first like you said. Otherwise from frozen should work. Temp would be the same but probably add 1-2 hours of cooking time.

  4. 5 stars
    My mother taught me to add about 1/2 cup of finely diced tomatoes per pound of meat as part of my mix. They cook down to nice little pockets of savory moistness, and I’ve never had a dry meatloaf when doing this. Anyway, I’m doing my first sous vide meatloaf tonight. I’m a bit skeptical, but as they say; “no guts, no glory”, eh?

  5. 5 stars
    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!

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