Steam-Baked Meatloaf with Root Beer Glaze
Bryant Kryck
December 2, 2021
This is a meatloaf loaded with flavor that the entire family will like. Many traditional meatloaves are lacking flavor and uniqueness, but this one is glazed with a homemade root beer barbecue sauce for added flavor. By using the probe on the Anova Precision Oven and a light amount of steam, this meatloaf comes out perfectly every time.
Serves
6
Prep Time
00:25
Cook Time
01:30
4.25 (4)
623
Ingredients
2.25 cups (18 fl oz)
root beer
½ cup
canned tomato sauce
3 Tbsp
apple cider vinegar
3 Tbsp
molasses
3 Tbsp
Dijon mustard
2 Tbsp
brown sugar
2 Tbsp
tomato paste
1 tsp
red pepper flakes
1 tsp
garlic powder
1 tsp
onion powder
½ tsp
ground cumin
¼ tsp
ground ginger
2
bay leaves
Salt and freshly ground black pepper
1 lb
ground beef
1 lb
ground pork
2 cups
panko breadcrumbs
1 cup
finely diced yellow onion
1 cup
milk
¼ cup
grated Parmesan cheese
2 large
eggs
2 Tbsp
minced garlic
2 Tbsp
Worcestershire sauce
Steps
1. Reduce Root Beer
Pour 1 1/2 cups (12 fl oz) of the root beer into a 4-quart pot. Place over medium-high heat and cook until reduced to 3/4 cup, about 10 minutes. Remove from the heat.
2. Add Remaining Sauce Ingredients
Add the tomato sauce, vinegar, molasses, 2 tablespoons of the Dijon, the sugar, tomato paste, pepper flakes, garlic powder, onion powder, cumin, ginger, and bay leaves to the pot. Season with salt and pepper and whisk until smooth.
3. Reduce Sauce
Return the pot to medium heat and bring the sauce to a low simmer. Continue to cook until thickened, 5 to 10 minutes. Season to taste with salt and pepper. Remove from the heat and let cool.
4. Add Remaining Soda
Once cool, whisk in the remaining 3/4 cup (6 fl oz) root beer. Pour sauce into small bowl and refrigerate until chilled. The sauce will continue to thicken as it cools.
5. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Rear
6. Measure Meatloaf Ingredients
Add the beef, pork, breadcrumbs, onion, milk, Parmesan, eggs, garlic, Worcestershire sauce, the remaining tablespoon Dijon, and 2 tablespoons of the cooled root beer sauce to a large bowl.
7. Mix Evenly
Use your hands to mix evenly. The meatloaf should have a sticky consistency and you should be able to form it into a ball. If the meatloaf is too loose, stir in more panko as needed.
8. Taste and Adjust Seasoning
Break off a small piece of the meatloaf mixture. Cook it in a small pan until no longer pink. Taste for seasoning. Add more salt and pepper to the large bowl of meatloaf mix if needed.
9. Prepare Loaf Pan
Spray a loaf pan with nonstick oil spray. Spread a thin layer of the root beer sauce on the bottom of the pan.
For easier slicing or smaller slices, you can also use two pans for this recipe.
10. Fill Loaf Pan
Transfer the meatloaf mixture to the pan. Press down gently on the top of the meatloaf until it is pressed evenly into the pan.
11. Coat with Sauce
Spread a thick layer of the root beer sauce on the top of the meatloaf. Use the back of a spoon to spread evenly. Save the remaining sauce for serving.
Place the probe in the center of the meatloaf, being careful not to touch the bottom of the loaf pan. Place on a rimmed sheet pan to catch drips.
12. Cook
Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 70 minutes.
Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Rear
160°F Probe Target
13. Cool, Slice, and Serve
Let the meatloaf rest for 15 to 20 minutes. Gently spoon off any fat accumulated on the top of the meatloaf. Turn the pan over and flip out the meatloaf, using a couple of spatulas if needed.
Place the meatloaf on a platter and slice. Garnish with parsley and thyme. Serve with the remaining root beer sauce. Enjoy.
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