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how to cook moist sous vide meatloaf



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Prep Time: 10 minutes

Cook Time: 80 minutes

Total: 85 minutes

Servings: 8

Cost: $5.63 /serving


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Step 1

Prepare sous vide machine in a large pot water bath and set to 153° F. In a small bowl, combine bread crumbs and milk to soak. Set aside.

Step 2

Heat oil in a non-stick pan to medium heat. Add celery and onion. Cook until fragrant and soft, about 6-8 minutes, stirring occasionally. Stir in garlic and cook 1-2 minutes more. Remove from heat and stir in seasoning and tomato paste. Let cool slightly.

Step 3

In a large bowl, mix together beef, sausage, bread crumbs, eggs, Worcestershire sauce, salt and pepper until well incorporated. Mix in cooked veggies, then form into 2 rounded rectangular loaves.

Step 4

Place a loaf sideways into vacuum sealer roll/pouch with one end sealed. Cut opposite end about 4” from loaf. Set the vacuum sealer to moist mode and seal meatloaf. Repeat for other loaf.

Step 5

Submerge loaves into water bath and sous vide 153° for 75 minutes, or until slightly firm and some clear juices have formed in pouches.

Step 6

Remove from water and let sit 15 minutes. Open pouches, drain liquid and place loaves on baking sheet.

Step 7

Coat tops with sauce and broil 2-3 minutes until heated. Cut into slices and serve.

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