How To Make The Best Damn Wagyu Meatloaf
Prepare to taste the best damn homestyle meatloaf ever, an American Waygu 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.
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
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
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???
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
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
- yellow mustard
- 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.
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.
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!
How To Make The Best Damn Wagyu Meatloaf
- 9 x 5-inch non-stick loaf pan, preferably with removeable insert
- large mixing bowl
- cooking spray
Ingredients For The Best Damn Wagyu Meatloaf
- 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
- 1/2 cup milk
- 2 large eggs
- 3 tablespoons yellow mustard divided
- 1/2 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.
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.
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.
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:
- Skillet Turkey Meatloaves With Mushroom Gravy
- Cast Iron Pork Chops With Tomatoes
- Amazing Swedish Meatballs in Creamy Gravy
- Smoked Bacon Wrapped Pork Loin
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.
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 #64
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
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!
Merry Christmas Miz Helen, and here is to meatloaf! x – Jenny
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 you
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
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!
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