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Very Tender Steam-Baked Meatloaf

Name: Very Tender Steam-Baked Meatloaf
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 2 Tbsp of unsalted butter; 0.5 cup of finely chopped white onion; 0.5 cup of finely chopped carrot; 0.33 cup of finely chopped green cabbage; 0.25 cup of finely chopped celery; 0.75 cup of Italian breadcrumbs; 0.25 cup of whole milk; 1 lb of 80% lean ground beef; 8 oz of ground pork; 0.33 cup of ketchup; 0.25 cup of grated Parmesan cheese; 1 large of egg, lightly beaten; 1.5 tsp of Worcestershire sauce; 0.5 tsp of Marmite; 1 tsp of kosher salt; 0.5 tsp of freshly ground black pepper; 2 Tbsp of chopped fresh parsley

Carlene Thomas RDN

September 6, 2023

Say goodbye to dry meatloaf! This recipe takes advantage of the steam function of the Anova Precision Oven, along with the food probe, to keep the meatloaf tender and moist. There’s even no need for a sauce or glaze! With the addition of umami-packed ingredients, this meatloaf is delicious on its own or served with mashed potatoes and veggies.

Serves

Prep Time

01:00

Cook Time

00:40

4.85 (14)

6329

Ingredients

2 Tbsp

unsalted butter

½ cup

finely chopped white onion

½ cup

finely chopped carrot

⅓ cup

finely chopped green cabbage

¼ cup

finely chopped celery

¾ cup

Italian breadcrumbs

¼ cup

whole milk

1 lb

80% lean ground beef

8 oz

ground pork

⅓ cup

ketchup

¼ cup

grated Parmesan cheese

1 large

egg, lightly beaten

1.5 tsp

Worcestershire sauce

½ tsp

Marmite

1 tsp

kosher salt

½ tsp

freshly ground black pepper

2 Tbsp

chopped fresh parsley

Steps

1. Sauté Vegetables

Melt the butter in a large skillet over medium heat. When the butter is foamy, add the onion, carrot, cabbage, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots are soft, about 7 minutes.

2. Make Panade

While the vegetables are cooking, combine the breadcrumbs and milk in a large bowl. Stir to evenly combine.

3. Add Vegetables to Panade

Tip the cooked vegetables into the bowl with the breadcrumb mixture. Let cool for 5 minutes.

4. Add Remaining Ingredients

Add the beef, pork, ketchup, Parmesan, egg, Worcestershire, Marmite, salt, and pepper to the bowl.

5. Mix Thoroughly

Using your hands, thoroughly mix the ingredients. Stop as soon as the mixture is uniform, being careful not to over mix.

6. Transfer to Pan and Chill

Transfer the meatloaf mixture to a greased 9- by 5-inch loaf pan. Press down to form an even layer without air pockets. Create a small indent in the middle section of the loaf to prevent the center from puffing. Refrigerate for 30 minutes.

7. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 30%

Temp: 350°F

Heat: Rear

8. Bake

Rack

Insert the probe into the center of the chilled meatloaf. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 25 minutes.

Sous Vide Mode: Off

Steam: 30%

Temp: 350°F

Heat: Rear

140°F Probe Target

9. Vent Steam and Brown

Rack

Adjust the oven for the browning stage with the meatloaf still in the oven. If using a Precision Oven 1.0, open the door for 10 seconds to vent the steam. If using a Precision Oven 2.0, the oven will vent automatically. Continue to cook until the meatloaf has browned, about 15 minutes. The final probe temperature should be about 150°F (66°C).

Sous Vide Mode: Off

Steam: Off

Temp: 350.006°F

Heat: Rear

00:15 Timer

10. Rest, Slice, and Serve

Remove from the oven and let rest for 15 minutes. Slice, top with the parsley, and serve.