Meatloaf has the ability to take leftover meat and vegetables and reconstruct them into an economical and delicious dish. This transformative power has made meatloaf a culinary staple in hundreds of countries. People have been eating some form of meatloaf for thousands of years; one of the oldest surviving Roman cookbooks, Apicius, contains a recipe for meatloaf. American meatloaf, a relative newcomer, is generally served with a sauce or relish. In our case, we’re serving our meatloaf with a classic sauce of ketchup, worcestershire, and brown sugar. Sous vide may be an unconventional cooking method for meatloaf, but it ensures that the finished dish is moist and flavorful – never dry. The finished meatloaf is brushed with sauce and then broiled until browned and bubbling. Alongside our meatloaf we are serving creamy garlic mashed potatoes and crisp green beans.
Meatloaf with Parmesan Mashed Potatoes and Green Beans
- 1 lb ground meatloaf mix (equal parts beef, pork, and veal)
- 1 small onion, finely chopped
- 4 garlic cloves, 2 minced, 2 peeled and left whole
- 2 tsp vegetable oil
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- ¼ cup cold milk, plus ¾ cup warm milk, separated
- 1 cup grated parmesan, divided
- ¼ cup ketchup
- 2 tbsp packed brown sugar
- 1 tbsp Worcestershire sauce
- 12 oz green beans
- 1 lb baby boiling potatoes
- 4 tbsp unsalted butter
- Salt and pepper
Stir together onions, minced garlic, and 2 tsp vegetable oil in a Suvie pan. Broil until softened, about 10 minutes, stirring halfway through (this may take two rounds of broiling depending on how fresh your onions are). Remove onions from Suvie and allow to cool slightly before adding to the meatloaf mixture.
In a large bowl stir together the meatloaf mix, broiled onion mixture, egg, panko breadcrumbs, ¼ cup cold milk, 1 tsp salt, ½ tsp pepper, and half the grated parmesan until well incorporated.
Place the meatloaf mixture in a vacuum bag and press into a rectangle roughly the same size as a Suvie pan and about 1-inch thick. It’s helpful to place the bag into a Suvie pan and use your fingers to press the meatloaf into shape. Vacuum seal the meatloaf, place in a Suvie pan, and cover with water. Insert into the top right-hand section of your Suvie.
Place green beans in a Suvie pan and place in the top left-hand section of your Suvie. Place potatoes in a starch pan.
Fill reservoir, input settings and cook.
My Cook Settings > Multi-Zone
Protein: 145°F for 2 hours
Vegetable: 9 minutes
Starch: 55 min
In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce; set aside.
After the cook, remove all pans from your Suvie.
Transfer potatoes and garlic to a large bowl with the butter and mash to desired consistency. Stir in ¾ cup warm milk, remaining parmesan cheese, and season with salt and pepper to taste.
Pour off any residual water from the green beans and season with salt and pepper.
Remove meatloaf from the bag and pour off any residual liquid. Wipe pan dry and return the meatloaf to the pan. Brush the top of the meatloaf with the ketchup mixture.
Reinsert the meatloaf into your Suvie and set to broil for 10 minutes, or until browned and bubbling.
After the broil, transfer the meatloaf to a cutting board and cut into slices. Divide mashed potatoes, green beans, and meatloaf between plates, serving extra ketchup sauce on the side.
Nutritional Information per serving (5 servings per recipe): Calories 736, Total Fat 36g, Total Carbohydrates 35g, Total Sodium 847mg, Total Protein 28g.