Stuffed Meat Loaf

Sous Vide: Meat Loaf Recipe

 

 

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A plethora of flavors combine to make this meat loaf an explosion of deliciousness.  The meat loaf combines the subtle heat of Pepper Jack cheese with the sweetness of roasted peppers.  Rounding off this dish is a unique and succulent tomato based sauce.  This will surely be your new family favorite.

 

 

Stuffed Meat Loaf

 

1 pound ground beef

1 pound ground pork

1 tablespoon olive oil

1 small onion, chopped

8 ounces baby carrots, shredded

1 package onion soup mix

1 jar roasted red peppers, drained

8 slices pepper jack cheese

4 tablespoons margarine

1 Sauce

2 1/2 cups tomatoes, diced

1 small onion, sliced

1 teaspoon cinnamon

1/4 cup brown sugar

1 teaspoon red wine vinegar

1 teaspoon salt

4 4" mini loaf pans

 

Instructions

For the sauce, combine the tomatoes, onion, cinnamon, brown sugar, red wine vinegar and salt.  Simmer on low heat for 2 hours.  Puree the sauce and keep warm until ready to serve.

Heat a water bath to 140°

Over medium heat, add the olive oil and saute the onions and carrots until softened.  Let cool.  Drain the red peppers and pat dry.  Slice the red peppers into strips.

Combine the beef, pork, and soup mix.  Add the cooled carrots/onions to the meat and mix until well combined.  Divide the mixture in half and equally portion each half.  Place in each mini loaf pan, half of the portioned meat mixture.  Top the meat mixture with one slice pepper jack cheese followed by the red pepper strips.  Place another pepper jack slice on top of the red pepper strips.  Put the other half of the meat mixture on top of the cheese pressing firmly.  Repeat this process with the other mini loaf pans.  Place each loaf pan in an individual bag and top with one tbls. margarine.  Pulse to seal.  The bag should be pressing down firmly on top of the meat.  Cook for 4 hours minimum. 

Heat plates in an oven.  Remove the meat loaf from the bags and turn out onto the warmed plates.  Top with sauce and serve. 

 

Recipe Notes

Serves: 4.  Preparation Time is 15 minutes.  Inactive Preparation Time is 00 minutes.  Cooking Time is 4:00.  

 

 

This recipe can be found on page 111 in our Simply Sous Vide® Cookbook.

 


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