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