Smoky Studded Meatloaf with White Wine Espagnole Sauce and Roasted Corn
About
The combination of the rich depth of the meat loaf's flavor with corn and white wine belies the simplicity of the ingredients and procedure.
Ingredients
Marrow Studded Meat loaf, two slices, 4 oz./120g each, see link to recipe below.
Corn, 2 oz./60 g..
Potatoes, 1 each.
Carrots, 1 each
White wine, 1 oz./30 ml.
Stovetop Espagnole, 1 oz/30 ml.
Butter, 1 oz./30 g.
Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Flat bottomed skillet, approximately 12″/30 cm. and 3″/90 mm deep.
Wooden spoon.
Wire whisk.
Infrared or probe thermometer.
Instructions
Sous vide process the corn @ 183F/84Cx4 hours Process the potatoes @ 183F/84Cx1 hour. Process the carrots @ 183F/84Cx1 hour. Click HERE for the Meat Loaf recipe. Click HERE for the Stovetop Espagnole recipe 
Add the potatoes, and give them two minutes to brown. 
Gently turn the slices of meat loaf over. Add the carrots and celery. 
Plate the vegetables, and then the meat loaf in the center of the plate. 
Add the corn to the pan and crisp for two minutes. 
Add the white wine to the pan, return to boil, and add the Tabletop Espagnole. 
Reduce until the sauce will coat the spoon, add the butter and swirl. Ladle over the meat loaf, and you are done! Watch this short video to see the dish quickly demonstrated. https://www.youtube.com/watch?v=KoZXVWS5czQ This dish is quick and easy, but is sure to satisfy the most sophisticated of diners. It looks like meat loaf, but is very un-meat-loaf-like in it's flavor and texture. 
The simple act of arranging the vegetables on top of/around the meat loaf instead of in the traditional "smiley face" presentation brings a rustic but theatrical feel to the presentation. 
Watch for more presentations featuring this economical but forward looking alternative to traditional applications of ground beef. I hope you enjoy it!
Procedure:
Using a paring knife. cut the potato, carrot, and celery into small pieces about the size of an olive. Heat a saute pan to 350F/177C, add a few drops of oil, and add the meat loaf. It should sizzle but if it pops turn the heat down a little. As it heats, you will see a little moisture appear on the top. Add the potatoes, and give them two minutes to brown. Gently turn the slices of meat loaf over. Add the carrots and celery. Plate the vegetables, and then the meat loaf in the center of the plate. Add the corn to the pan and crisp for two minutes. Add the white wine to the pan, return to boil, and add the Tabletop Espagnole. Reduce until the sauce will coat the spoon, add the butter and swirl. Ladle over the meat loaf, and you are done! Watch this short video to see the dish quickly demonstrated. https://www.youtube.com/watch?v=KoZXVWS5czQ This dish is quick and easy, but is sure to satisfy the most sophisticated of diners. It looks like meat loaf, but is very un-meat-loaf-like in it's flavor and texture. The simple act of arranging the vegetables on top of/around the meat loaf instead of in the traditional "smiley face" presentation brings a rustic but theatrical feel to the presentation. Watch for more presentations featuring this economical but forward looking alternative to traditional applications of ground beef. I hope you enjoy it!