This guide will help you prepare a delicious meal using your sous vide ready meatloaf and sauces. First we break down the best method for cooking your meatloaf and heating up your sauces in Suvie. Then we provide recommendations for vegetables, grains, and pastas that pair perfectly with your meatloaf and chef-crafted sauces. Lastly, we suggest our favorite combinations of sauces, vegetables, and starches to pair with your meatloaf to build a complete meal.
Order your vacuum-sealed meatloaf and gourmet sauces directly from Suvie.
Please note that when using the sous vide mode in your Suvie we always recommend using the bottom zone. Because sous vide uses precise temperature control, it is important to cook in the bottom zone so that rising heat does not impact the temperature of the water in the top zone. You can sous vide in the top zone, but keep in mind that the temperature in this zone may be slightly higher than in the bottom zone.
Cooking Instructions
1) Place vacuum-sealed meatloaf into a Suvie pan and cover with water.
2) Insert the pan into the bottom zone of your Suvie. Input the following settings, and cook now or schedule. If cooking from frozen, be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Sous Vide at 160°F for 45 minutes
3) After the cook, remove the meatloaf from its packaging and pat dry thoroughly. Pour sauce* into a Suvie pan and insert into the top zone of Suvie. Arrange meatloaf in a roasting rack set in a Suvie pan.
4) Set the top zone of Suvie to Reheat Mode for 15 minutes and the bottom zone to Broil for 7 minutes or until meatloaf is browned and fragrant.
5) Divide meatloaf between plates and serve with your selected sauce, or read on to learn how you can add your own vegetables and starches to build a complete meal.
*We recommend heating the Thai Coconut, Cilantro Lime, Lemon Herb, Marinara, Pesto, and Vodka Sauce in your Suvie. The Teriyaki, BBQ, Garlic Herb Butter, and Honey Mustard Glaze taste best when drizzled directly onto the meatloafs before broiling.
Vegetable and Starch Suggestions (not included in your order)
Looking to round out your meatloaf and sauce selections to create a complete meal? We have a roundup of all our favorite vegetables and starches that pair best with our delicious meatloaf.
The best way to cook vegetables in your Suvie is to use the Broil or Roast Modes. Toss 10-12 oz (about 2 cups) vegetables with 1 tbsp olive oil and season to taste with salt and pepper. Place in a Suvie pan and input the following settings based on your vegetable selection.
– Asparagus: Broil for 15 minutes
– Broccoli Florets: Broil for 15 minutes
– Brussels Sprouts, halved: Broil for 20 minutes
– Cauliflower Florets: Broil for 20 minutes
– Green Beans: Roast at 350°F for 20 minutes
– Peppers and Onions, Sliced: Roast at 350°F for 20 minutes
– Snow Peas: Roast at 350°F for 15 minutes
– Zucchini and Summer Squash Slices: Roast at 400°F for 25 minutes
Putting It All Together
Ready to create your meal? Here are our top 3 recommendations for the most delicious meatloaf meals. We supply the sauce and the meatloaf. You provide the vegetables and starches. Follow our cooking instructions above for the meatloafs, vegetables, and sauces; pair them with precooked starches.
Honey Mustard Glazed Meatloaf with Brussels Sprouts and Roast Potatoes
BBQ Glazed Meatloaf with Buttered Bowtie Pasta and Green Beans
Teriyaki Meatloaf with White Rice and Snow Peas
