Best Triple Threat Meatloaf Sous Vide Recipes

Triple Threat Meatloaf Sous Vide Recipe - (4.5/5) image

Provided by JimMac

Number Of Ingredients 17

Serves 4 to 6
2 tablespoons (30 ml) olive oil
1/2 medium yellow onion, peeled and diced
1/4 yellow bell pepper, seeded and diced
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 large eggs
1/4 cup (60 ml) heavy cream
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) sea salt
1/2 teaspoon (2.5 ml) ground black pepper
1/2 teaspoon (2.5 ml) paprika
1/4 teaspoon (1.25 ml) garlic powder
dash cayenne pepper (optional)
1/2 pound ( 225 g) ground sirloin
1/2 pound (225 g) ground pork
1/2 pound (225 g) ground lamb

Steps:

1. Fill and preheat the SousVide Supreme™ to 140F/60C. 2. Heat the olive oil in a skillet over medium heat; add the onion and sauté until translucent. Add the peppers and continue to cook, stirring occasionally, until they begin to soften, about 3 minutes. Set aside to cool. 3. In a large mixing bowl, beat the eggs well. Add the cream, onions and peppers, and all seasonings and stir to combine. 4. Add the ground meats and knead to mix well. 5. Divide the mixture evenly between two small (quart/liter) cooking pouches, pushing it into the bottom and forming a loaf about 2 inches (5 cm) thick across the width of the pouches. Roll the pouch around the formed loaf to compress it tightly. 6. Vacuum seal and submerge the pouches in the water oven and cook for at least 2 hours, but up to 6 hours will not affect the texture significantly. 7. Remove the meatloaves from the pouches, put them on a broiling pan, pat the surfaces dry, and sear the loaves under a hot broiler or with a kitchen torch. 8. Slice and serve.

Triple Threat Meat Loaf image

Provided by Erindipity

Categories < 4 Hours

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
1 green bell pepper, diced
1 onion, diced
4 garlic cloves, finely chopped
3 shallots, finely chopped
2 eggs, lightly beaten
1/4 cup fresh parsley, chopped
1 tablespoon thyme, chopped
1 lb ground sirloin
1/2 lb ground turkey
1/2 lb ground pork
1 cup panko breadcrumbs
1 1/2 cups ketchup, divided
4 tablespoons red wine vinegar, divided
1/2 cup tomato sauce
2 tablespoons honey
2 tablespoons prepared mustard
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon black pepper

Steps:

If baking now, preheat oven to 425. Line a rimmed baking sheet with parchment paper; set aside.
Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, and cook for 5 minutes.
Stir in garlic and shallots, and cook for 2 minutes. Set aside to cool.
In a large bowl, whisk together eggs, parsley, and thyme.
Add sirloin, turkey, pork, panko, 1/2 c ketchup, 2 tablespoons vinegar, and cooled vegetables; mix just until combined.
Pack meat mixture into a 9 x 5 inch loaf pan. Invert loaf pan onto prepared pan.
In a medium bowl, whisk together remaining 1 cup ketchup, remaining 2 tablespoons viegar, tomato sauce, honey, mustard, hot sauce, sale and pepper.
Reserve one-quarter sauce for serving. Brush remaining sauce evently over meat loaf.
Bke for 1 hour and 15 minutes.
Remove from oven, and let stand for 10 minutes before slicing.
If freezing, place meat mixture in sealed ziptop bag; place sauce in separate bag. Freeze both bags flat inside a larger bag.
To serve, thaw and bake as directed above.