My cooking inspiration comes from a myriad of places, but sometimes it is just having a really good meal (made by someone else) and wanting
to recreate it at home. This is the case with the breakfast meatloaf.
A few weeks ago we got out of the house on an unseasonably warm
day for Sunday brunch to one of our favorites and I decided to try their breakfast meatloaf. The interesting part of this dish is that
they used bacon as part of the ground pork mix. So I decided I needed to experiment.
It probably would have been better to order the specific mix from the butcher, but I already had the ingredients on hand, so I just decided
to grind up the bacon on my own. The only trick is that it has to be kinda frozen and then it cuts up very nicely in the food processor.
will discuss with our butcher and see if he has any suggestions, but I thought it turned out really good using this method. You could also use this
recipe which is sous vide specific and cook in the oven, I have just not tested it and probably will not because sous vide is the best!
Serves 4 - 6
Sous Vide Breakfast Meatloaf
- 1 lb bacon
- 1 lb plain ground pork sausage
- 1 slice bread
- 1/4 cup parsley
- 1 T chili powder
- dash salt & pepper
- 1/8 cup maple syrup
- 2 eggs
- polenta (For 4 - 6 serving size)
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream
- 1/2 cup maple syrup
- 3 T ground pepper
Heat sous vide device to 140F.
Grind bread, parsley and spices in food processor and set aside.
Take slightly frozen bacon and grind using a food processor.
Combine bacon, sausage, bread crumb mix, maple syrup and eggs in a bowl.
Form into two small loaves, put each loaf in its own vacuum bag and seal
Drop into water bath and cook for about 3 hours or per your devices instruction for meatloaf.
Prepare polenta according to package instructions, stir in parmesan, and cream.
Cut meatloaf into slices and sear each side.
Pour maple syrup into pan with a generous amount of pepper for maple "gravy".
Serve meatloaf and a little of the "gravy" over polenta.