Free Form Wagyu Meatloaf

by: Chef Mike Shannon

Compatible Wolf Appliances:


Introduction

Wagyu beef is becoming more readily available, even as ground beef. This meatloaf is fabulous with any quality of beef, but Wagyu brings extra flavor and richness.

Yeilds
8
Prep Time
30
Cook Time
60

Modes

Gourmet

Ingredients

  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 3 slices of thick cut bacon
  • 1/3 cup prunes
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 medium carrot, grated
  • 1 stalk of celery, grated
  • 1 medium onion, grated
  • 2 garlic cloves, minced
  • 1 1/2 pounds ground Wagyu beef
  • 1/2 pound ground pork
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon salt
  • freshly ground pepper, to taste
  • 1/4 cup ketchup
  • 1-2 tablespoons of chili garlic sauce
  • 1 tablespoon brown sugar
  • 1/4 cup flat-leaf parsley, finely chopped

Instructions

In a small bowl, combine Panko breadcrumbs and milk and allow to sit for 10 minutes until milk is completely absorbed.

Combine the bacon and prunes in a food processor with worcestershire and vinegar and process into a chunky paste. Combine the paste in a large bowl with vegetables, meat, eggs, soaked breadcrumbs, and salt. Mix well, being careful not to compress the mixture.

Form the mixture by hand into an oval and place on a lined sheet or roasting pan. Insert the probe into the center of the loaf and place in the oven. On a Wolf Convection Oven, select Gourmet, Beef, Meatloaf, and Start. The probe will be set for 165°F.

Glaze

Combine the remaining ingredients in a small bowl and whisk to combine. Brush over the meatloaf after it has cooked for about 30 minutes.

Let the meatloaf rest for 10-15 minutes before serving.