Sous Vide Meatloaf with maple bourbon mustard glaze

Ingredients for 1

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 148ºF / 64.4ºC

• Step 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.

• Step 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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• Step 0

  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

• Step 1

  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.

• Step 2

  Enjoy your sous vide meatloaf

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