Create a ChefSteps account to unlock 1 recipe of your choice along with a limited library of free recipes, guides, and classes.

Get unlimited access to all of ChefSteps with a [link Studio Pass membership.]

Buy this class or unlock all classes with a Studio Pass membership.

Already a Studio Pass member? [link Sign in]

Unlock 1 [contentType] for free or sign up for a Studio Pass membership and get unlimited access to all of ChefSteps.

Create a ChefSteps account to unlock it for free.

Someone already claimed this recipe with this link. If that was you, sign in to keep reading.

This one's had its moment. Get Studio Pass for full, unlimited access to everything we make.

Enjoy this recipe for free for a limited time. Start a Studio Pass subscription to unlock access to all of ChefSteps.

Become the smartest cook you know with access to thousands of chef-developed recipes, guides, and classes.

ChefSteps - Site Promo Banner - Default

Unlock access to all of ChefSteps with a Studio Pass subscription.

ChefSteps - Studio Pass Anniversary Promotion

ChefSteps - Black Friday Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this holiday season.

ChefSteps - Year-End Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this year.

ChefSteps - New Year Promotion

ChefSteps - Thanksgiving Promotion

Get unlimited access to all of ChefSteps with Studio Pass.

Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

This isn’t your local diner’s meatloaf.We drew on our experience making charcuterie to make a meatloaf recipe that’s completely dialed in. Roasted mushrooms and a red wine-onion jam add complexity to the farce, and the combination of a panade and eggs help to bind moisture and keep it all together. Cooked sous vide, it’s juicy, tender (but not too tender), and perfectly sliceable, every time. It’s as delicious sliced warm and served alongside some <a href="https://www.chefsteps.com/recipes/perfect-fluffy-mashed-potatoes">mashed potatoes</a> as it is stuffed into a meatloaf sandwich (melt a <a href="https://www.chefsteps.com/recipes/melty-cheese-slices">Gruyère cheese slice</a> on there—it’ll be so good!). You could even slice it cold and serve it on a charcuterie board. We wanted to level up the classic ketchup glaze so that it perfectly enrobes the meatloaf, with no spreading and no runniness. By turning the glaze ingredients—beef stock and Worcestershire for umami, ketchup and brown sugar for that classic sweet-savory flavor profile—into a fluid gel, we can cut out a sheet of glaze, lay it on top of the loaf, and you get the perfect amount of glaze coverage after a brief spell in a hot oven.

Modernist Sous Vide Meatloaf

Tips & Tricks: The Secret to Smooth and Bright Purées

The Ultimate Guide to Ramen

Tips & Tricks: How to Fix a Broken Pan Sauce or Gravy

The Ultimate Guide to Brining Turkey

5 Chefs 5 Ways: Thanksgiving Leftovers

How to Butcher, French, and Tie a Prime Rib

How to Tie a Butcher’s Knot

The ChefSteps Thanksgiving Game Plan: Ultimate Edition

The ChefSteps Thanksgiving Game Plan: Express Edition

The Best Pie Doughs: A Parametric Analysis