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