This recipe puts an upscale and modern twist on an old favorite. Don’t expect bread crumbs and ketchup, this roulade style loaf is held together by a veal and cream mousse and slow cooking in a perfectly controlled water bath. Try serving this with my caramelized carrot soup and potato purée! For more information on Sous Vide cooking, check out my immersion circulator reviews.
Ingredients – Serves 6
- Olive Oil
- 3 anchovies
- 1 large shallot, finely minced
- 2 cloves garlic, finely minced
- 400 g ground beef
- 200 g ground pork
- 15 g Kosher salt
- 10 g chives, minced
- 15 g Sriracha
- Zest of two lemons
- 10 g mustard powder
- 200 g ground veal
- 300 g heavy whipping cream
- 1 egg
- 225 g cold butter, cubed
- 125 g chopped hazelnuts
- 125 g fine breadcrumbs
- 50 g horseradish, finely grated
- 5 g rosemary, minced
- 4 g Kosher salt
- Heat the olive oil in a small sauté pan and sauté the anchovies, shallot, and one of the garlic cloves until the shallots are translucent and the mixture is fragrant (about 3 minutes). Allow to cool.
- In a large bowl, combine the beef, pork, remaining garlic clove, salt, chives, Sriracha. Lemon zest, and mustard powder. Mix well with your hands being careful to not over work the mixture.
- Place the veal, cream, and egg in a food processor and pulse to form a mousse.
- Add the mousse and shallot anchovy mixture to the beef and mix until well combined. At this point it honestly will look pretty disgusting. It tastes amazing, I promise.
- Lay out two large pieces of plastic wrap on a flat surface and scoop half the mixture along the shorter end of each piece of wrap.
- Roll the plastic wrap into a log shape and twist the ends to form a tight roulade. Freeze the log until hard (about 4 hours). Repeat with the other log.
- Vacuum seal the wrap. At this point the meatloaf can be kept frozen for up to three months or thawed and be ready for the final preparations.
- In a food processor, combine all the ingredients and pulse until a cookie dough like consistency is formed.
- Press and roll the mixture between two pieces of wax paper until about ¼ inch thick.
- Freeze the mixture until hard (about 1 hour). At this point the crust can be frozen for up to 3 months. Alternatively, proceed to the next step.
- Cut out rounds with the approximate diameter of the meatloaf (around 3 inches) and keep in the refrigerator until the final preparations.
- Preheat a water bath to 145°F with an immersion circulator.
- Cook the vacuum sealed meatloaf logs for 2 ½ hours.
- When the meatloaf is just about done, preheat an oven to Broil
- Slice each meatloaf log into three equal portions for a total of six.
- Place the loafs on a baking sheet and top with the hazelnut crusts.
- Broil until the crust is golden brown (about 5 minutes)
- Garnish with some micro greens and serve (try the caramelized carrot soup or potato purée.