Sous Vide Meatloaf with Stuffing and Mushroom Gravy
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 4
1 (8-ounce) package herb stuffing mix (or your own favorite blend)
1 ½ cups low-sodium chicken stock
3 ½ tablespoons unsalted butter
1 1/2 tablespoons teaspoons extra-virgin olive oil
½ cup plus 1/3 cup finely chopped onion
1 stalk celery, roughly chopped
1 large carrot, roughly chopped
Salt and pepper to taste
1 teaspoon beef stock base
1 pound ground beef
1 tablespoon tomato paste
1 teaspoon mustard
1 teaspoon Worcestershire sauce
¼ cup chopped parsley
5 ounces white mushrooms, sliced
4-5 sprigs fresh thyme (or ½ teaspoon dried)
1 bay leaf
3 tablespoons flour
1 teaspoon Worcestershire sauce
¼ cup dry sherry or white wine
2 cups beef stock
Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
Place the stuffing mix in a large bowl. Heat chicken stock and 1 tablespoon butter in a medium pot over medium heat. Pour over stuffing mix. Stir to combine and set aside.
Heat 1/2 tablespoon more butter with 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place 1/2 cup onion, celery and carrot into the food processor and pulse until very finely chopped.
Add chopped vegetables to the skillet. Season to taste with salt and pepper, and cook until onion is soft, about 5 minutes. Stir in beef stock base. Remove from heat and let cool.
Place beef into a second large bowl with tomato paste, mustard, Worcestershire sauce, parsley, and egg. Add the cooked vegetables. Stir gently but thoroughly.
Divide the meat mixture in half. Pat half into rectangle about ¾-inch thick. Top with 2 cups stuffing mix. Pat remaining meatloaf mixture over top of stuffing, completely enclosing stuffing.
Use large spatula to gently lift meatloaf into gallon-sized zip-close plastic bag. Carefully seal the bag using water immersion technique. Place the bag in the water bath and set the timer for 3 hours. (Note: It may be easier to divide meatloaf into two pieces and cook each in its own plastic bag. This will make for easier handling when meatloaf is cooked and ready to be seared.)
While the meatloaf cooks, make the gravy: Heat the remaining 2 tablespoons butter in medium saucepan over medium-high heat. Add onion, mushrooms, thyme, and bay leaf and sauté until soft, about 5 minutes.
Sprinkle flour over the vegetables and stir to coat. Cook 1 minute, stirring constantly, to brown the flour lightly.
Add sherry or white wine and Worcestershire, and scrape up any browned bits from bottom of saucepan. Reduce for 1 minute, and then add about ¼ cup beef stock, scraping up any browned bits from the bottom of saucepan.
Add the remaining beef stock. Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes to thicken. Remove the from heat. Season with salt and pepper to taste. Remove thyme sprigs and bay leaf. Cover and set aside.
When the timer goes off, carefully remove the bag from the water bath. Place on a cutting board and cut bag away from meatloaf.
Heat remaining 1 tablespoon in the nonstick skillet over medium-high heat. When the oil is shimmering, add the meatloaf. Sear the until deeply browned on top and bottom, about 1 minute per side. Remove the meatloaf from the skillet and let rest about 5 minutes.
Heat the gravy to a boil.
To serve, slice meatloaf into 12 slices. Serve 3 slices per portion with about 1/3 cup gravy.