Mini Herbed Meat Loaves


  • ¼ cup olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 5 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ½ cup whole milk
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • ½ pound ground pork
  • 1½ pounds ground beef (80% lean)
  • 2 tablespoons
  • Worcestershire sauce
  • ½ cup tomato ketchup
  • 1 tablespoon Dijon mustard


In a large skillet, warm the olive oil over medium heat. Add the onion and garlic, then season with the salt, pepper, thyme, oregano, and rosemary. Reduce the heat down to medium-low, and give everything a stir. Continue cooking, stirring occasionally to keep the onion from browning, until the onion is soft and translucent, 5 to 8 minutes. Remove the pan from the heat and let cool for at least 5 minutes.

In a large mixing bowl, combine the milk, panko, cooled onion (set the oily skillet aside; you’ll need it again), and eggs and stir together. The mixture will be the texture of loose cornbread batter—this is your panade.

To the milk-panko mixture, add the pork and beef and combine using your hands or a wooden spoon. Add the Worcestershire sauce, ketchup, and mustard and continue mixing, working along the sides of the bowl to fold the meat over itself and back into the mixture, until thoroughly combined. The mixture will be loose and quite wet but will hold its shape in the bowl.

Reheat the skillet over high heat. When a droplet of water sizzles and disappears, it’s hot enough for cooking. Pat a large pinch (about 1 tablespoon) of the meatloaf mixture into a small patty (this is a mini tester patty) and lay it in the pan, cooking until brown and crusty, 1 or 2 minutes per side. Taste the meatloaf for seasoning, adding more salt as needed.

Line a rimmed baking sheet or a 9 by 13-inch baking dish with aluminum foil.

Divide the meat into 6 equal portions (about a heaping ¾ cup each). Using damp hands, pat each portion into an oval about 2 inches thick and 4 inches wide, pressing down gently on the top to make the shape of a small slightly deflated football. Lay the meatloaf on the foil-lined baking sheet. Repeat with the remaining meat until you have 6 small loaves, spacing them evenly across the pan. (If you find yourself with a bit of extra meat, make one more loaf.)

Slide the baking sheet into the fridge and chill, uncovered, for at least 20 minutes, or overnight. (You want the meat to be cold when it goes into the oven so that it retains more of its moisture.)

While the meatloaves are chilling, position the rack in the center of the oven and preheat the Anova oven to 350°F. and no sous vide.

Remove the pan with the loaves from the fridge and slide it directly into the oven. Bake for 20 minutes, then rotate 180 degrees and cook until the loaves bounce back to a gentle touch and have become russetty brown on top and deeper brown around the bases (where the loaves will have given off some fat), about 25 minutes. Remove the loaves from the oven and let them cool on their baking sheet. (The meatloaf will continue to cook a bit as it sits; don’t be tempted to continue cooking in the oven.) Let rest 10 to 15 minutes on the baking sheet so the loaves can firm up a bit before serving.

sounds like a good recipe, although it does not have anything specific that a basic oven cannot do, or did I miss something?

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I’m a total newbie here, both to this site and to Sous Vide in general. As I was browsing recipes, I was contemplating exactly this question. Quite seriously, when using this oven for a recipe with no Sous Vide application, is there a particular benefit over a regular or convection oven?

Hi again Slow, a combi-oven has a few particular benefits that makes it superior to regular or convection ovens. Significant among them are the following:

  1. Steam assisted cooking is quicker than dry air cooking due to increased heat transmission to the food.
  2. There can be less moisture loss in food with steam assisted cooking.
  3. Food can be cooked faster at lower temperatures also preserving moisture content and flavour while preventing shrinkage. You can gain up to a portion per pound when compared to conventional dry-air ovens.
  4. Combi-ovens typically deliver consistently even heating to food rather than the 50F+ temperature variations of conventional ovens.

Combi-ovens have become the type preferred by chefs in restaurant and commercial kitchens.

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Awesome, thank you. So this oven might cook a recipe and provide a more moist, flavorful end product even if the recipe calls for an extended cooking time, such as this one with a total of 45 minutes?

Hi Slow, i don’t know about awesome, but not might, - maybe should. I wouldn’t consider 45 minutes to be an extended cooking time, - but yes, to your question.

This type of oven enables you to cook at a superior level if you think about what you are doing and use its capabilities in a planned manner.

If you have the space, enjoy cooking well, and can afford one, you might find it useful. If i were buying one i would put the purchase on pause until Anova resolves the most annoying oven deficiencies.
Just my opinion.

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Chatnoir, again, thanks.