Wagyu meatloaf recipe

Step by Step

Step 1

Combine the bread cubes, milk, ketchup, Parmesan, Worcestershire, mustard and eggs in a bowl and knead by hand vigorously to break the bread down into small pieces and make the panade. Cover and set aside for 1 hour.

Step 2

Run the panade through a food processor to form a thick paste. Transfer the blended panade to a large bowl and fold in the garlic, onion, bell pepper, jalapeño and parsley. Add the ground beef and salt and knead by hand until the entire mixture is uniformly blended.

Step 3

Preheat the oven to 350 degrees F.

Step 4

Lightly oil both sides of a 16-by-24-inch sheet of parchment paper. Gather the meatloaf mix into a cylinder at one end of the parchment paper. Be careful to smooth out any cracks in the meat. Roll the parchment paper around the meatloaf and twist the ends like a candy wrapper. Bake on a sheet pan until it reaches an internal temperature of 165 degrees F, about 1 hour. Unwrap and serve or chill overnight and slice for sandwiches.

Ingredient

Eggs

3 large 3 large
Worcestershire sauce

2 tablespoons 2 tablespoons
Yellow onion

1 medium 1 medium
Dijon mustard

1 tablespoon 0.5 fl. ozs
Ketchup

4 cup 4 cup
Whole milk

4 cup 4 cup
Kosher salt

2 tablespoons 2 tablespoons
Grated parmesan

4 cup 4 cup
Bell pepper

1 green 1 green
Ño

2 jalape 2 jalape
Hearty sourdough bread

12 ounces 12 ounces
Minced fresh garlic

2 teaspoons 2 teaspoons
Fresh flat leaf parsley

2 bunch 2 bunch
80/20 wagyu ground beef

2 pounds 2 pounds

Wagyu meatloaf recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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