Sous Vide Meatloaf with maple bourbon mustard glaze

Take this classic comfort food a step up using sous vide.

Author

Christian Arfsten

Just a husband and father of 3 who likes to cook. Follow my culinary adventures at @ArfCooks on Instagram

Prep Time: 00:00

Recipe Time: 05:00

Temperature : 148F / 64.4C

Ingredients

• 1 pound ground sirloin beef
• 1 pound ground pork
• 1/2 cup grated cheese (cheddar)
• 1 egg whisked thoroughly
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup maple syrup (the good stuff, not the imitation junk)
• 2 tablespoons bourbon (the non fancy stuff)
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• Hot sauce or cayenne pepper (optional) to taste
• Salt and Pepper to taste (pinch)

Directions

1. Set your Anova Sous Vide Precision Cooker to 148ºF / 64.4ºC
2. Combine beef, pork, whisked egg, cheese, salt, pepper, garlic in a large bowl. Use hands to thoroughly incorporate all ingredients. Form into loaf shape and place in cooking bag. Reform loaf as needed after sealing.
3. After 5 hours, carefully remove from bag and let rest while preparing the sauce. (optionally you can ice bath and store in refrigerator until ready to eat)

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1. Combine, maple syrup, bourbon, Dijon and stone ground mustard, salt and pepper (and hot sauce or cayenne pepper if using) in a small sauce pan. Whisk together over medium low heat, reduce sauce until slightly thickened. Be careful not to burn it! Reduce heat to low while searing
2. Heat cast iron skillet or other high heat pan over high heat. Carefully slice the meatloaf into 1/2-3/4 inch rounds using a serrated knife. Sear both sides of the meatloaf using butter (or your favorite crust forming oil) on each side for 30 - 60 seconds, repeating on both sides until a good sear has formed. Remove from searing pan and toss into glaze pan and flip over to evenly coat.
3. Enjoy your sous vide meatloaf