How To Make The Best Damn Wagyu Meatloaf

Recipe Pin
1 hour 35 minutes
8 servings

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Sit back and allow me to teach you How to Make the Best Damn Wagyu Meatloaf that’ll beat out all other meatloaf recipes by a mile. This recipe yields a single superiorly flavored 2-pound meatloaf that is as wonderful cold the next day in a sandwich as it is hot from the oven and on your dinner table. Few seasonings are required due to the type of beef used in this loaf, American Wagyu beef.

a meatloaf, with a spoon

Labeled by experts to be the absolute “Champagne of American beef,” the American Wagyu cow is helping to bring the ‘previously primo price tag’ of this prized ground beef down to an affordable level for all to enjoy. SHOP WAGYU HERE

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Meatloaf? Yeah, I haven’t always been a fan. I know, I may among the smallest population of persons on the planet who don’t feel the need to embrace “the meatloaf…”

How This Recipe Came About…

An effort to grill the best burger at home ultimately led to this recipe for meatloaf. I was forced into a corner at my local butcher shop recently when they ran out of 80/20.

I never imagined the decision to purchase Wagyu would change how I now buy my beef. It’s like there is no going back based on what I tasted the first time I put it in my mouth. Where the heck has THIS been???

a meatloaf, with a spoon

What Is Wagyu Ground Beef?

Wagyu cattle, known to many because of its top-of-the-line version, Japanese Kobe, were originally hefty draft animals used for farming. They were very important and extremely valuable due to their physical endurance.

These animals possess more intra-muscular fat cells than other cattle. In the foodie world, we call these intra-muscular fat cells ‘marbling.’

The unique taste and sheer tenderness of highly marbled beef is an unequalled eating experience. Not only is it an absolute culinary joy, but it’s healthy for you, too.

Wait; more fat = healthy? Yes, because this type of fat has a low burn point to where it renders fully versus 80/20 where the fat coagulates rather than renders.

How To Make The Best Damn Wagyu Meatloaf

woman holding a package of wagyu ground beef
Snake River Farms Wagyu Ground Beef

Do You Have The Ingredients Needed To Make A Wagyu Meatloaf? Check The List!

  • cooking spray
  • wagyu ground beef
  • lean ground pork, not sausage
  • sweet yellow onion
  • Kosher salt
  • freshly ground black pepper
  • garlic powder
  • sliced white bread
  • milk
  • eggs
  • yellow mustard
  • ketchup
  • brown sugar

Does Wagyu Beef Taste Different Than Other Ground Beef?

Eating Wagyu is an experience, one that will have you savoring every bite. It has more marbling than other varieties of beef, and in fact, some of the highest marbling of any beef that can be found domestically.

A Wagyu cows marbling or fat has a very low melting point when cooked. This singular attribute sets it worlds apart from other beef cattle and gives it the signature buttery texture it’s so famous for.

a meatloaf, with a spoon

How Much Does Wagyu Ground Beef Cost?

Wagyu beef has become a bit more affordable in recent times. American ranches across the Southwest now specialize in the breed.

Because the beef no longer has to be imported from Japan, the feed, tariffs, and shipping costs are all reduced, thus reducing the cost of raising these cattle. Wagyu isn’t available everywhere but is becoming more prevalent in mainstream groceries.

Many Wagyu beef cattle ranchers offer special pricing on half a cow, butchered and shipped to your front door. This is the way I go now as I know there is just no going back to prime or even choice standard beef as I know it.

How To Make The Best Damn Wagyu Meatloaf?

This couldn’t be easier. This 2-pound American Wagyu beef meatloaf for a crowd will have you dancing a jig as the prep is only about 20 minutes.

Begin by spraying a 9 x 5-inch non-stick meatloaf pan with a removable insert with cooking spray. Stir together a tablespoon of yellow mustard, 1/4 cup ketchup, and some brown sugar for a sauce which will coat the meatloaf.

Grab your largest mixing bowl and use your hands to break up equals amounts of the grass-fed beef and lean ground pork. Work in raw chopped onion, Kosher salt, freshly ground black pepper, and garlic powder to taste.

a meatloaf, with a spoon

Cube six slices of plain white bread and add to the mixture along with some milk and a couple of large eggs. I also to this add yellow mustard and some ketchup for flavor.

Once you’ve incorporated everything, gently press the meat mixture into the prepared pan. Blanket with the sauce and bake until an instant read thermometer reads 165°F, about an hour to an hour and thirty minutes.

I like to clear a place on my counter to let the meatloaf stand for 5 full minutes upon removing from the oven. I use the removable insert to lift the loaf and allow it to drain of excess fat. The meal you are about to serve will be a gastronomic gift to the members of your family!

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How To Make The Best Damn Wagyu Meatloaf

Jenny DeRemer
Prepare to taste the best damn homestyle meatloaf ever, an American Waygu Meatloaf that'll beat out all other meatloaf recipes by a mile.
4.81 from 51 votes
Servings: 8 servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 413 kcal


  • 9 x 5-inch non-stick loaf pan, preferably with removeable insert
  • cooking spray


  • 1 pound Wagyu beef ground
  • 1 pound pork lean, ground
  • 1 medium yellow onion rough chopped
  • Kosher salt to taste
  • black pepper to taste
  • garlic powder to taste
  • 6 slices white bread cubed small
  • ½ cup milk
  • 2 large eggs
  • 3 tablespoons yellow mustard divided
  • ½ cup ketchup divided
  • 3 tablespoons brown sugar light or dark


  • Preheat oven to 350°F. Place a non-stick 9 x 5-inch loaf pan in the sink and spray well with cooking spray. Prepare a baking sheet by lining it with aluminum foil. Set both aside.
  • In a small bowl, stir together 1 tablespoon of the yellow mustard with 1/4 cup ketchup and all of the brown sugar.
  • In a large mixing bowl, break up the wagyu and the ground pork using your hands and mixing as you go. Add the chopped onion, Kosher salt, black pepper, garlic powder, remaining yellow mustard, remaining ketchup, eggs, cubed bread, and milk. Again, use your hands and mix very well.
  • Loosely pack the meat mixture into the prepared loaf pan, pressing down only once you've filled the pan. Pour the prepared glaze over the meatloaf making sure to reach all sides and all corners.
  • Place the loaf pan on the foil-lined baking sheet in case of spill over. Bake until the loaf registers 165°F with an instant read thermometer, about 1 hour to 1 1/2 hours depending on your oven.
  • Remove the insert very carefully using oven mitts as metal will be very hot. Allow the loaf to drain before gently sliding it onto a serving platter. Allow the meatloaf to rest 5 minutes before slicing.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Make Ahead meatloaf may be assembled ahead of time. A fully assembled and unbaked meatloaf can be refrigerated overnight, or frozen, baked or unbaked. Remove an unbaked meatloaf from the refrigerator 45 minutes prior to baking to allow the meat to come close to room temperature. For baked or unbaked frozen loaves, thaw overnight in the refrigerator and either bake fully or reheat.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.


Serving: 1servingCalories: 413kcalCarbohydrates: 20gProtein: 24gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 129mgSodium: 388mgPotassium: 456mgFiber: 1gSugar: 10gVitamin A: 178IUVitamin C: 2mgCalcium: 104mgIron: 3mg
Did you love this recipe?Leave a comment and Let me know how it was!

Modifying The Norm To Make It Not Entirely Average…

Bacon. This is the ONLY ingredient I could see adding to this Wagyu Kobe meatloaf to enhance it.

Beef and bacon meatloaf is not new and is entirely appealing served hot with plenty of fluffy mashed potatoes. Bacon works well in homemade Wagyu meatballs and also a Wagyu beef spaghetti sauce.

How Long Does Wagyu Meatloaf Take To Make?

Set aside 2 hours to prepare and to bake this meatloaf. The prep time is only about 20 minutes, the remainder is bake time. It gives you a chance to focus on side dishes or have a glass of wine.

a meatloaf, with a spoon

Can Wagyu Meatloaf Be Made Ahead?

Meatloaf may be assembled ahead of time. A fully assembled and unbaked meatloaf can be refrigerated overnight, or frozen, baked or unbaked.

Remove an unbaked meatloaf from the refrigerator 45 minutes prior to baking to allow the meat to come close to room temperature. For baked or unbaked frozen loaves, thaw overnight in the refrigerator and either bake fully or reheat.

a white bowl with noodles and meatballs
Amazing Swedish Meatballs in Creamy Gravy

What To Serve With Wagyu Meatloaf?

I’ve been on a Brussel’s sprouts kick for several months now. Can’t go wrong with Maple Bacon Brussels Sprouts With Cipollini Onions.

Hot and fluffy mashed potatoes, a Cheesy Mashed Potato Casserole or Loaded German Potato Bake are also fabulous and EASY sides to make ahead for meatloaf night.

What To Drink With Wagyu Meatloaf?

Meats like American Wagyu that are higher in fat marbling pair auspiciously well with a Merlot or a Pinot Noir. Medium and full-bodied wines with higher tannins like a shiraz or Sangiovese pair extraordinarily well.

If beer is more your thing, go dark. Dark beer that is. Dark beer passes as an excellent alternative for red wine. The full-bodied flavor of dark beer pairs well with a rich beef like Wagyu and prime cuts of Kobe steak like ribeye.

If You Like This Recipe…

…you might also like:

What Is The Difference Between Wagyu And Kobe?

To put it simply, Kobe beef is a variety of Wagyu. All Kobe beef is Wagyu, but all Wagyu is not Kobe. Some people say that comparing Kobe and Wagyu is the same as comparing Sparkling Wine and Champagne. Essentially, they are the same, but to be Champagne, it has to be made from local grapes and in a specific region in France known as Champagne.

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Recipe Rating


  1. I made this & had to use my Pampered Chef 4-loaf stoneware and my Husband LOVED taking his own with left over mashed potatoes to lunch the next day. Great recipe!!❣️5 stars

    1. Lori, apologies for the delayed response to your kind message, but I have been down with a respiratory illness for over 1 week now. I am tickled that hubby thought cruising into work with his own lil’ meatloaf was cool! I THINK IT’S COOL! Just another reason I need to invest in one of those mini loaf pans for sure 🙂 x – Jenny

  2. I just made this recipe replacing pork with more wagyu beef. I used 1 teaspoon each of salt, pepper, and granulated garlic. It was perfectly seasoned. Not too salty.5 stars

    1. Carrie, I’m happy to offer a starting point for the salt, pepper, and garlic. To be clear, I do not and will never recommend ‘eating raw meat’ in order to get the seasoning correct. ‘To taste’ is is a blanket directive to add the amount(s) you are comfortable adding as some prefer to be heavy-handed, while others choose to add none at all. This oftentimes has to do with monitored salt intake and dietary restrictions.

      A good starting point for beef recipes is 1 1/2 teaspoons of Kosher salt. Pepper and garlic powder would be 1/2 to 1 full teaspoon respectively. Again, more if you wish and less if you are watching your salt.

      I hope this loose estimation is helpful. Please do let me know how the meatloaf is enjoyed should you make it! Jenny

  3. Jenny, have you ever tried using powdered English mustard instead of yellow and adding in fresh or powdered horseradish? It is amazing!5 stars

  4. Loved it! Though a little vague when the recipe says “to taste”. And I didn’t have yellow mustard so I used Dijon mustard.5 stars

    1. Bernadette, I’m appreciative you thought enough of this recipe to pop back and let me know; THANK YOU! And the Dijon sounds like it may have been just perfect 🙂 As far as ‘to taste,’ I always recommend tasting as you go and adding as much salt, pepper, heat, sugar, etc as your heart tells you! Vague is so you can tailor a recipe for you/your eaters. You made my night! X – Jenny

  5. Made this a twice already. So delicious!
    This recipe is quite filling. Therefore, the most a person can eat in one sitting is a couple of slices. Perfect for unexpected guests and yummy meatloaf sandwiches later. Freezes just fine, too.
    I serve with mashed potatoes and green beans with sliced almonds.
    So glad I found this site you were kind to share with us. Really been missing Southern cooking. Trying the Creamy Chicken Noodle recipe tonight.
    Thank you…Thank you!5 stars

    1. Judy Lea, YOU ANGEL! I have had a rotten day and this sweet note just turned that frown upside down for me 😉 Thank you, and I’m glad you like the meatloaf. I pretty much wouldn’t touch the stuff until this one. Now I’m making all kinds of meatloaf! Stick around Judy, I have more recipes coming! x – Jenny

  6. Wow. WOW! I think I am a new rock star in the kitchen because of this recipe. My husband has asked for it twice now, and because of this, have also decided to purchase the half-cow package from the company you recommended. Dollar, for dollar, I cannot buy Wagyu (or any beef) cheaper, even at my local costco. Thank you for this. For anybody on the fence, just make it – you won’t regret it!5 stars

    1. Bobbie, you are not the first reader to invest in that beef purchase and rave about it. Yes, it’s an initial spend-out, but it’s once a year and done – no buying beef as all those wonderful beef cuts and ground beef packages are tucked into the freezer. At first, we went in on it with 2 sets of neighbors to share the cost, but now we buy it just for our family because it makes the most sense. Glad you love the meatloaf! x – Jenny

  7. This is the best meatloaf I’ve ever made! It was fire! 🔥🔥🔥🔥
    Served it with small oven-roasted yellow potatoes. Will definitely make this again! Thank you5 stars

    1. Anna, many thanks for taking a moment to tell me so! I’m not surprised you loved it because it really is that good. In fact, I’ve been daring ladies who have “perfect meatloaf recipes” to ditch them just once and make this one and see what they think. I’ve had MANY converts thus far! Thanks again Anna – means a lot that you jumped back on here to report back! x – Jenny

  8. We are a meatloaf loving family, this looks great! Thanks so much for sharing with us at Full Plate Thursday, 567 and hope you have a very Merry Christmas!
    Miz Helen5 stars

  9. Thank you so much for sharing this recipe.It sounds fantastic. I hear you on wagyu beef. I first had it about a year ago and have been using it ever since. Blessings and Merry Christmas to you and your family.
    Visiting today from Imparting Grace #645 stars

    1. Oh Paula, thank you for this! It really is a fabulous recipe, and despite its reputation, Wagyu prices have come WAAAAAY DOWN due to the cattle being bred right here in the US. But you already know this because you are enjoying the merits and benefits of Wagyu, too! Merry Christmas Paula to you and yours! Jenny