I made my normal meatloaf and shoved it into my sausage stuffer. This baby can hold 15 lbs and my meatloaf came in at 8.15 lbs (3700 g) so it had no problem.
Start stuffing...simple right.
I also vacuumed sealed the high barrier casing (in a vacuum bag) because I don't trust casings. During the cook time just an ounce or two spilled into the vacuum bag. Unbeknownst to me I pricked the casing. I Sous-Vide the Meatloaf for 14.5 at 58˚c (136.4˚ƒ). Note: the 14.5 is my estimate for pasteurization) After the Sv process I shocked the Meatloaf for 7 hours in an Ice-Bath and refrigerated the meat for two days. Obviously I did not need to do that but I wanted to eat it on Sunday not Friday.
The Meatloaf had been refrigerated and surely could not be eaten cold so I brought up the circulator up to 58˚c and heated the meatloaf entirely through. It took about 6 hours to bring it up to temp (not recommended by the FDA).
I pierced the casing and drained most of the fat and purge into a bowl and used it for gravy.
All ready for the next step.
SEARZALL to dry the surface.
Update 11/2/2016- Below is an alternate way to make Sous-Vide Meat-Loaf. I Sous-Vide the Meat-Loaf in the pans double vacuumed sealed for 6 hours at 140˚ƒ.
After the SV process I gave the Pans a quick dip in an ice-bath to drop temp down quickly. The ML was then un-molded and smeared with a Ketchup, Balsamic Vinegar and Brown Sugar topping. I cranked up my Weber Genesis to 700˚ƒ plus degrees and finished them in about 5 minutes.