Sous Vide Glazed Meatloaf
- 1/2 cup apple cider vinegar, raw
- 1/4 cup maple sugar, firmly packed
- 3-4 tablespoons SEARED, Burger Blend seasoning
- 3/4 cup ketchup
- Using the VacMaster Stainless Steel Pouch Stand and an appropriate sized VacMaster Full Mesh Vacuum Seal Bag combine the vinegar, maple sugar, SEARED Burger Blend seasoning and the ketchup.
- Using VacMaster Chamber Vacuum Sealer vacuum seal the ingredients.
- After sealing agitate the bag a bit to combine the ingredients and gently place in the Sous Vide Water Tank and cook for 30 minutes and up to one hour.
- Carefully remove the bag from heat and use immediately or place in an ice bath for 1 hour and refrigerate until needed.
- 1/2 cup beef stock, see recipe below or favorite brand
- 1/4 cup buttermilk, whole milk, cultured
- 4 tablespoons SEARED Burger Blend, seasoning
- 3 teaspoons yeast extract, Marmite brand or similar
- 1/2 cup garlic puree, roasted, see recipe below
- 1/2 ounce gelatin powder, unflavored, about (1 1/2 tablespoons) unflavored gelatin
- 1 red onion, roughly chopped (about 3/4 cup)
- 1 carrot, peeled and roughly (about 1/2 cup)
- 1 rib celery, roughly chopped (about 1/2 cup)
- 2 tablespoons bacon fat, reserved from bacon rashers
- 2 slices brioche bread, fresh, crusts removed and torn into rough pieces
- 1 1/4 pounds freshly ground chuck, 80/20
- 6 ounces freshly ground pork
- 8 rashers bacon rashers, cut fine, lightly browned, and minced, fat reserved
- 4 ounces parmesan cheese, finely grated (about 1 cup)
- 2 eggs, large
- 1/4 cup flat-leaf "Italian" parsley leaves, chopped fine kosher salt and freshly ground black pepper
- Preheat your Sous Vide Water Tank using a VacMaster SV1, SV5, or SV10 Immersion Circulator to 60C/140F.
- In a medium-sized mixing bowl add the beef stock, buttermilk, SEARED Burger Blend seasoning, Marmite and garlic puree, using a rubber spatula, blend well.
- Sprinkle the gelatin evenly over surface and set the mixture aside to allow the gelatin to bloom.
- Add the onions, carrots and celery to the bowl of a food processor fitted with the chopping blade and pulse intermittently to a fine dice.
- Heat the reserved bacon fat in a 12-inch cast-iron skillet over medium-high heat until hot.
- Add the processed vegetable mixture to the pan and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated and the mixture has started to darken a bit, about 5 minutes.
- Remove from heat and let cool to room temperature.
- Add the reserved beef stock/gelatin mixture to the bowl of the food processor fitted with the steel chopping blade along with the cubed brioche and pulse until the mixture is a well blended fine puree.
- In a large mixing bowl add the ground chuck, ground pork, browned bacon, parmesan, beaten eggs, parsley, salt and pepper as needed, the cooled cooked vegetables and the stock/gelatin/brioche mixture.
- With clean hands, mix all the ingredients gently until everything is thoroughly combined and homogeneous; it will be fairly loose.
- Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
- Transfer the mixture to a 9- by 5-inch loaf pan or similar, being sure that no air bubbles get trapped underneath.
- Depending on your pan choice you may have some extra mix, you can easily make a small loaf or meatballs as needed.
Bagging and Cooking the Meatloaf:
- Place the filled meatloaf pan inside a suitable sized VacMaster Full Mesh Vacuum Seal Bag and using a VacMaster Chamber Vacuum Sealer vacuum seal the meatloaf.
- Gently lower the bagged meatloaf into the water bath and cook for 3 hours.
- Remove the bag from the Sous Vide Water Tank and let rest for 20-30 minutes on the countertop.
Glazing the Meatloaf:
- Preheat the broiler to high.
- Gently cut open the bag and remove the meatloaf, being careful to save the liquid from the meatloaf.
- Using a thin metal spatula or butter knife run the blade around the interior circumference of the pan to loosen the meatloaf.
- Using oven mitts or a folded kitchen towel Invert the meatloaf pan on a heat proof baking sheet leaving the meatloaf on the center of the baking sheet and remove the meatloaf pan.
- Gently pat dry the surface of the meatloaf.
- Using a pastry brush apply some glaze to the meatloaf in a thin, even layer, making sure to get not only the top but the sides as well.
- Place the loaf under the preheated broiler for 3-4 minutes, remove and glaze again and broil for 3-4 minutes longer. Glaze a few more times or until the glaze is beginning to bubble and is a deep burnished brown.
- Remove from the oven and allow to rest for 20-30 minutes.
- Slice and serve with any extra glaze and a bit of the reserved cooking juices as well.
Garlic Oil and Garlic Puree Ingredients:
- 12 ounces peeled garlic cloves
- 3 cups olive oil
- 1 ounce apple cider vinegar
Garlic Oil and Garlic Puree Instructions:
- Preheat the SV1 to 88°C/190°F.
- Using the VacMaster Stainless Steel Pouch Stand place the garlic cloves, cider vinegar and olive oil in a suitable sized large VacMaster Vacuum Seal Bag.
- Using a VacMaster Chamber Vacuum Sealer carefully vacuum and seal the bag on the minimum vacuum setting.
- Gently place the bag in the SV1, SV5, or SV10 circulator and cook for 8 -10 hours.
- When ready remove the bag carefully from the SV1, SV5, or SV10 circulator and immediately chill in an ice bath for 30 minutes and refrigerate immediately.
- Holding the bag upside down clip off the left or right corner of the bag to facilitate straining out the garlic cloves and oil.
- Pour the contents through a fine strainer over a large bowl separating the cloves from the oil.
- The cloves can be kept whole or pureed and the infused oil as is immediately or packaged and properly refrigerated for future use.
- Can be kept for no more than a week.
Note: Garlic in oil is an anaerobic environment and requires proper handling. It is important to add an acid like apple cider vinegar or sherry vinegar to garlic confit to prevent microbe growth and refrigerate for storage.
Sous Vide Rich Roasted Beef Stock Ingredients:
- 2.5 pounds oxtails
- 2.5 pounds beef bones, as meaty as possible
- 1 large onion, sweet
- 1 large garlic head, split across its equater
- 2 large carrot, chunked
- 2 large celery, chunked
- 1 bunch thyme
- 3 large bay leaves
- 1 bunch parsley, flat leaf
- 1 tablespoon black peppercorns
- 6 ounces tomato paste
- 6 cups water
Sous Vide Rich Roasted Beef Stock Instructions:
- Preheat your oven 500°F/260 °C.
- Spread the ox tails and beef bones across a heavy bottomed roasting pan.
- Add the onions, garlic, carrot, and celery placing them among the bones.
- Roast ingredients until the bones become a rich dark brown about an hour or so, turning as necessary.
- Let cool to room temperature and pour off drippings and reserve for another use as needed.
- Preheat the VacMaster SV1, SV5, SV10 to 90C/194F.
- Using a VacMaster Stainless Steel Pouch Stand and appropriate sized VacMaster bag(s) carefully add the cooled roasted bones and vegetables to one large or two large bags along with the thyme, bay leaves, parsley, black peppercorns, tomato paste and water.
- Carefully vacuum seal the bag using a VacMaster Chamber Vacuum Sealer.
- Gently place the bag in the SV1 circulator and cook for 24 hours.
- Remove the bag(s) from the bath and strain into a large bowl discarding the bones and vegetables.
- Cover with plastic wrap and chill the rich beef stock for 6 hours or overnight
- Pull off the congealed fat and reserve for another use as needed or discard.
- Use as needed.