Ingredients
2 tbsp rice bran oil
½ onion, peeled & diced
¼ yellow bell pepper, seeded & diced
¼ orange bell pepper, seeded & diced
¼ red bell pepper, seeded & diced
2 large eggs
¼ cup heavy cream
1 tbsp SIDS HOT WORCESTER SAUCE
2 tsp SIDS SALT & PEPPER
½ tsp paprika
¼ tsp garlic powder
Dash cayenne powder
225 g ground sirloin
225 g ground pork
225 g ground lamb
Directions
Fill and preheat the Sous-Vide water oven to 60°C.
Heat the oil in a frypan and add onion and sauté until translucent. Add the peppers and continue to cook, stirring occasionally, until they begin to soften, about 3 minutes. Set aside to cool.
In a large mixing bowl, beat the eggs well. Add the cream, onions, peppers, SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER and all seasonings then stir to combine.
Add the ground meats and knead to mix well.
Divide the mixture evenly between 2 x 1 litre cooking pouches, pushing it into the bottom and forming a loaf about 5 cm thick across the width of the pouches. Roll the pouch around the formed loaf to compress it tightly.
Vacuum seal and submerge the pouches in the water oven and cook for at least 2 hours, but up to 6 hours will not affect the texture significantly.
Remove the meatloaves from the pouches, put them on a grilling pan, pat the surfaces dry and sear the loaves under a hot grill or with a kitchen torch.
Slice and serve.
