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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.
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.
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.
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.
Submerge loaves into water bath and sous vide 153° for 75 minutes, or until slightly firm and some clear juices have formed in pouches.
Remove from water and let sit 15 minutes. Open pouches, drain liquid and place loaves on baking sheet.
Coat tops with sauce and broil 2-3 minutes until heated. Cut into slices and serve.