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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.
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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
Keyword: 2-pound meatloaf, american kobe beef meatloaf, american wagyu beef meatloaf, easy weeknight recipes, how to cook seasoned wagyu meatloaf, kobe beef, kobe meatloaf, make meatloaf, meatloaf, meatloaf for a crowd, meatloaf with white bread, wagyu beef, wagyu beef meatloaf recipes, wagyu meatloaf, weeknight
Servings: 8 servings
Calories: 413kcal
Cost: $1.93 per serving

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Equipment

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

Ingredients

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

Instructions

The Method

  • 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.

Notes

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.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 20g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 388mg | Potassium: 456mg | Fiber: 1g | Sugar: 10g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.