Free Form Wagyu Meatloaf

by: Chef Mike Shannon

Compatible Wolf Appliances:


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.

Prep Time
Cook Time




  • 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


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.


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.