Very Tender Meatloaf

Carlene Thomas RDN
June 18, 2020
Say goodbye to dry meatloaf! This recipe takes advantage of the steam function of the Anova Precision Oven to keep the meatloaf tender and moist (no need for a sauce or glaze!). Use your Anova probe to guarantee perfect results. With extra umami ingredients, this meatloaf is delicious on its own or with traditional mashed potatoes and veggies.
Serves
6
Prep Time
01:00
Cook Time
00:40
Very Tender Meatloaf
Ingredients
½ cup
Finely chopped white onion
½ cup
Finely chopped carrot
¼ cup
Finely chopped celery
⅓ cup
Finely chopped green cabbage
2 Tbsp
Butter
¾ cup
Italian breadcrumbs
¼ cup
Whole milk
⅓ cup
Ketchup
1.5 tsp
Worcestershire sauce
½ tsp
Marmite
¼ cup
Grated Parmesan cheese
1 large
Egg
1 lb
80% lean ground beef
½ lb
Ground pork
1 tsp
Kosher salt
½ tsp
Freshly ground black pepper
2 Tbsp
Chopped fresh parsley
Steps

1. Sauté vegetables.

Add butter and vegetables to a large skillet over medium heat on the stove. Stirring occasionally, cook until onion is translucent and carrots are soft (about 7 minutes).
Sauté vegetables.

2. Combine breadcrumbs and milk.

While vegetables are cooking. In a large bowl, combine breadcrumbs and milk.
Combine breadcrumbs and milk.

3. Add vegetables to breadcrumbs.

Combine vegetables and breadcrumbs in large bowl. Cool 5 minutes.
Add vegetables to breadcrumbs.

4. Add remaining ingredients.

Add everything to the bowl with the vegetables.
Add remaining ingredients.

5. Mix thoroughly.

Using your hands, thoroughly mix ingredients so well combined. Do not over mix.
Mix thoroughly.

6. Place in 9x5 loaf pan and chill.

In a greased 9x5 loaf pan, add meatloaf mixture and press 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 30 minutes.
Place in 9x5 loaf pan and chill.

7. Preheat oven.

Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
350°F Probe Target

8. Bake 25 minutes.

This stage will take about 25 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
350°F Probe Target

9. Vent steam, cook additional 15 minutes.

Vent steam to remove moisture to for final browning. Final probe temperature when removed from oven should be close to 150 (after resting temperature will climb).
Vent steam, cook additional 15 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

10. Rest, slice and serve.

Rest at least 15 minutes. Slice, top with parsley, and serve.
Rest, slice and serve.
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