Bring Meatloaf to a whole new level. Our Mediterranean Wagyu Meatloaf Recipe gives a gourmet twist to this classic comfort food.
Fullblood Wagyu Beef is rich on its own, so we created a recipe that uses common ingredients - tomato, bread crumbs, onions - with a lighter spin that compliment the earthy flavor and buttery texture of our Ground Wagyu Beef without overwhelming it. Using sundried tomatoes instead of ketchup-based sauce brings the slight sweetness and comforting flavor to the dish without overwhelming the meat's flavors. The Wagyu is extremely juicy, so it really doesn't need a sauce. The additions of pancetta and parmigiano-reggiano take this meatloaf to another dimension.
Lone Mountain Wagyu Mediterranean Wagyu Meatloaf
- 2 pounds Lone Mountain Wagyu Ground Beef
- 4 oz pancetta, diced
- 4 shallots, peeled and chopped
- 1/2 cup grated parmigiano-reggiano
- 1/2 cup coarsely ground fresh breadcrumbs
- 1/2 cup chopped parsley
- 5 oil-cured sundried tomatoes, minced
- 1/3 cup beef broth
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
1. Preheat oven to 325°
2. Put pancetta int a small sauté pan and place over medium heat. Cook pancetta, stirring often, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer to a bowl and let cool.
3. Return pan with pancetta drippings to medium high heat. Add shallots and cook, stirring often, until browned, about 5 minutes. Transfer shallots to a large mixing bowl.
4. Finely chop the pancetta chunks and add to bowl of shallots with parmigiano-reggiano, breadcrumbs, parsley, sundried tomatoes, broth, salt, and pepper. Stir to combine. Add the ground beef and stir with a fork to mix well. Don't over mix or else the meatloaf will become tough.
5. Shape the mixture into a 5"x8" loaf pan and set on a rimmed baking sheet. Bake until internal temperature reaches 160°, about an hour. Let meatloaf rest for 10 minutes before carving.