Sous Vide Meatloaf

 You can just put the formed meatloaf into the vacuum bag, but I prefer putting it in the pan first and then in the bag.  This helps so that when you take the air out of the bag the  compression isn't so tight on the meatloaf itself, but rather on the pan.  I find that doing it without the pan, makes the meatloaf tougher. 

**If you skip the brushing the ketchup/bbq sauce on the ketchup, then just broil for about 2-3 minutes.  

SOUS VIDE MEATLOAF

(serves 4-6)

Ingredients:

*1 1/2 pounds ground beef

*1/2 pound ground pork

*1 green bell pepper, chopped

*1 yellow onion, chopped

*1/2 cup rolled oats 

*1/2 cup Italian bread crumbs

*1/4 cup milk

*1 large egg

*1 1/2 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/3 cup ketchup or BBQ sauce (optional)

Directions:

~In a large bowl,  mix 1 1/2 pounds ground beef, 1/2 pound ground pork,  1 chopped green pepper, 1 chopped yellow onion, 1/2 cup rolled oats, 1/2 cup Italian bread crumbs, 1/4 cup milk, 1 large egg, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon ground black pepper until well mixed.

~Press into a loaf pan.

~Place loaf pan into a vacuum seal bag and remove air and seal.

~Bring sous vide water bath up to 140 degrees.

~Place sealed meatloaf into sous vide, making sure it's fully submerged under the water.

~Cook for 3 hours.

~Remove meat loaf from sous vide and bag.

~Gently invert  meat loaf onto a cookie sheet and pat dry with a paper towel.

~Preheat oven to a broil.

~Brush about 1/3 of the ketchup/bbq sauce over the top and sides of meatloaf.

~Broil for 1-2 minutes.

~Remove from oven and brush about 1/3 of the ketchup/bbq sauce over the top and sides of meatloaf.

~Broil for another 1-2 minutes.

~Remove from oven and brush the remaining ketchup/bbq sauce over the top and sides.

~Allow to rest for 5 minutes before cutting.