Very Tender Steam-Baked Meatloaf

Carlene Thomas RDN
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
6
Prep Time
01:00
Cook Time
00:40
Very Tender Steam-Baked Meatloaf
4.85 (14)
5695
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.
Sauté Vegetables

2. Make Panade

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

3. Add Vegetables to Panade

Tip the cooked vegetables into the bowl with the breadcrumb mixture. Let cool for 5 minutes.
Add Vegetables to Panade

4. Add Remaining Ingredients

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

5. Mix Thoroughly

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

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.
Transfer to Pan and Chill

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. Open the door for 10 seconds to vent the steam. Continue to cook until the meatloaf has browned, about 15 minutes. The final probe temperature should be about 150°F (66°C).
Vent Steam and Brown
Sous Vide Mode: Off
Steam: Off
Temp: 350°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.
Rest, Slice, and Serve
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