Awesome F-ing Meat Loaf
2 btl Cabernet or Zinfandel
500 g 75/25% ground beef
300 g ground pork
260 g Hot sausage broken up (such as Jimmy Deans)
165 g White cheddar cheese cubed (1 to 1.5 cm)
125 g chopped yellow onion
25 g chopped garlic (coarsely chopped)
18 g Gouhujang Korean chili paste
18 g Sriracha Sauce
15 g Liquid amino (or 10 g of soy, if you use soy be careful of the salt added)
7 g fish sauce ( or use 10 g of tomato paste)
8 g kosher salt (NOT table salt)
2 ea Large eggs, beaten
A/N Havarti cheese grated or sliced (or cheese of your choice)
Mix all ingredients together carefully, EXCEPT THE WINE, remembering the more you mix the “tougher” the meat loaf. They need to be combined but the mixture still needs texture. This meat loaf will vary with each bite so no need to over mix. Place in pan and press gently until lightly compressed. DON’t smash in in, you want to compress it enough to hold together.
Pour a glass of wine for you.
Place into small pans and vacuum seal (you can use a zip lock bag and the water displacement method),. Cook Sous Vide for 2.5 hours at 142F/61C. If you are using a larger pan (standard) it will probably take 4 hours.
Pour another glass of wine...
Drink more glasses as needed until the meatloaf is finished.
Freeze, let cool in the refrigerator or remove from pan and use immediately.
Have a glass of wine..
To finish, slice (be careful with this step as a lot of wine is used in this recipe) into thick pieces and sear on both side in a very hot skillet. When the first side is done
Turn over and top with Havarti (or the cheese of your choice).
Pour a glass of wine while the cheese melts
Serve with garlic squished taters and stir fried veggies, don’t forget the shelled edamame in the veggies.
Open 2nd bottle of wine...
I have spent 2 years (seriously) drinking and refining this recipe and having it taste tested by the same group of people. Last night I was informed by my testers that is was done and DO NOT screw with it anymore and then they named it...by the way it is gluten free.
Rob
