Learn How to Cook Moist Sous Vide Meatloaf with this easy classic meatloaf recipe. Cooked to moist perfection using a sous vide machine.
Keyword meatloaf in sous vide, moist meatloaf recipe, sous vide meatloaf
Prep Time 10minutes
Cook Time 1hour20minutes
Resting time 15minutes
Total Time 1hour25minutes
Author Plating Pixels
¾cupwhole-wheat bread crumbs
1tablespoonlight olive oil
1poundground beef85% lean
1poundground mild Italian sausage
¾cupketchup, bbq or desired sauce
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.
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.