Has any one of our AR friends ever Sous Bide meatloaf?
I wonder if it will work?
I wonder if it will work?
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Last edited by bbqLuv; July 2, 2024, 04:10 PM. -
I see no reason it wouldn't work, but I'd be afraid it would fall apart, especially if you tried to brown it on the grill. You'd get no smoke flavor either. But hey, try it and let us know how it works. -
SV Hamburgers are very good if you want a rare burger. I would think you'd end up with rare meatloaf? If you try it be sure to let us know it turns out.Comment
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Bad idea!Comment
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Found this.. By SousVide Everything.
And another one..
Even more..
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Skip is right that it works amazing with thick burger and honestly might be one of the best SV uses out there IMO. So from a cook perspective I’m sure it’ll work.
My only thought is that the crust/glaze you want is very different from a sear on a burger, so not sure how you would be able to do that without overcooking it.Comment
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Ground beef or any meat that has been chopped or serrated requires special handling both in the kitchen and especially for sous vide. That's because harmful bacteria on the surface of a solid chunk of meat gets distributed into the mix when ground or pushed into the core when serrated. The low temperature cycle of rare sous vide is a great incubator and bacteria will multiply to dangerous levels very rapidly. Standard guidance is to cook solid meat no more than three hours when cooking below 131-F, and ground meat not at all.
Pasteurizing via the sous vide method is a function of thickness, temperature and time. Hamburgers, normally under 3/4 of an inch can be pasteurized in reasonable time.
I would be very cautious with meatloaf because of its bulk and thickness. It will take several hours to raise the core temperature. I don't feel that rare is worth the risk.
Tip: Although the literature instructs us to "seal the bag," you don't have to seal it. You just have to get the air out and then keep the meat below water with weights if it tries to float. This means that you can secure the top of the not sealed bag to the pot using a heavy duty paper clasp to keep it above the waterline. I mention this because I use a temperature probe when I experiment and will zip a bag right up to the corner where the probe cable exits. You might consider monitoring the core temp and when reached, start your pasteurization time from that point onward.
Finishing the meatloaf under the broiler after cooling it in the bag on the counter for 5-20 minutes might be my next step.Last edited by Evvy; July 2, 2024, 06:00 PM.Comment
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Seems like a lot of work for a meatloaf. I guess I'm old school.....grind meat, mix together with ingredients, form into a loaf and into an oven at 350 degrees for 1 hour. Viola
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