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Sous Vide Meatloaf with Maple Bourbon Mustard Glaze Recipe

Sous vide meatloaf with maple bourbon mustard glaze

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Meatloaf is a classic comfort dish that many of us grew up eating.  Using sous vide can take this dish to the next level.

From the ISVA Editors

This sous vide meatloaf recipe takes a classic Mid-Western dish are elevates it through perfect cooking and a flavorful maple-bourbon mustard glaze.

Sous vide meatloaf is a great way to go about making a traditional dish.

Pre-cooking the meatloaf with the sous vide allows you to hit the perfect temperature you are looking for, then you can easily finish it off in the oven or under the broiler to get a nice crust on it.

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Meatloaf with Maple Bourbon Mustard Glaze Recipe

  • Published: October 18, 2021
  • By Christian Arfsten
  • Total Time: 5 hours
  • Cooks: 148°F (64.4°C) for 5 hours
  • Serves: 4

Ingredients for Sous Vide Meatloaf with Maple Bourbon Mustard Glaze

  • For the Meatloaf

  • 1 pound ground sirloin beef
  • 1 pound ground pork
  • 1/2 cup grated cheese (cheddar)
  • 1 egg whisked thoroughly
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • For the Glaze

  • 1/2 cup maple syrup (the good stuff)
  • 2 tablespoons bourbon (the non fancy stuff)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon stone ground mustard
  • Hot sauce or cayenne pepper (optional) to taste
  • Salt and Pepper to taste (pinch)
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Cooking Instructions for Sous Vide Meatloaf with Maple Bourbon Mustard Glaze

For the Meatloaf

Set sous vide to 148°F (64.4°C).

Combine ground beef, ground pork, cheese, egg, salt, pepper and garlic in a large bowl. Mix thoroughly, preferably with your hands.

Form mixture into loaf shape and place in vacuum bag. Seal bag and reform loaf as needed.

Drop the meatloaf into the sous vide bath and set a timer for 5 hours

After 5 hours, remove from bath and de-bag. Let rest while preparing the glaze.

For the Glaze

In a small sauce pan set over medium low heat.

Combine maple syrup, bourbon, dijon and stone ground mustards, hot sauce/cayenne pepper (if using) with a pinch of salt and pepper in a small sauce pan.

Whisk together to combine all ingredients. Reduce glaze until slightly thickened (about 5-10 minutes). Be careful to not burn because of the high sugar content.

Taste glaze and add salt, pepper, hot sauce, etc as needed.

Keep in pan over very low heat while searing the meatloaf.

To Finish:

Set a cast iron pan (or other high heat able pan) over very high heat.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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