Recipe courtesy of Kitchen Table Omaha
Wagyu Meatloaf
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- Level: Easy
- Total: 2 hr 30 min (includes sitting time)
- Active: 30 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 290
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 87 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 2 hr 30 min (includes sitting time)
- Active: 30 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 290
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 87 mg
- Sodium
- 310 mg
Ingredients
Directions
- 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.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
