Wagyu meatloaf
The fat is what makes the loaf juicy. Do not drain it off, and do not pack the loaf hard.
Heat
A 325°F oven
Time
About 45 to 60 minutes
Skip this
Do not drain the fat out of the loaf.
Unlike supermarket beef
- Unlike supermarket beef, bake it at 325°F so the soft fat renders slowly instead of pooling out.
Before you start
- A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
- Take it out 20 to 30 minutes before you cook.
Tools: Loaf pan, Large mixing bowl, Oven, Instant-read thermometer.
What you need
- 2 lbs ground beef
- 1 onion, chopped
- Salt, pepper, and garlic powder
- 6 slices white bread, cubed
- 1/2 cup milk
- 2 eggs
- 1/4 cup ketchup
- 2 tablespoons mustard and 3 tablespoons brown sugar
Steps
- 1
Heat the oven to 325°F.
- 2
Stir half the ketchup with the mustard and brown sugar into a glaze.
- 3
Mix the beef, onion, seasonings, bread, milk, eggs, and the rest of the ketchup by hand, gently.
- 4
Loosely pack the loaf into the pan and blanket it with the glaze.
- 5
Bake until an instant-read thermometer reads 160°F in the center, about 45 to 60 minutes.
- 6
Rest 5 minutes before slicing.
Temperature
USDA safe temperature: 160°F. Use a thermometer. Color is not a test.
Nutrition and food-safety scale to a 2 lb loaf; a USDA 160°F center keeps ground beef safe either way.
Serve it withMashed potatoes, A green vegetable
LeftoversKeeps 3 days in the fridge. Makes a cold meatloaf sandwich on day two.
FeedsA 2 lb loaf feeds 6 to 8.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: Packing the loaf hard · Draining the pan fat before the bake
Sources: Not Entirely Average (recipe adapted), USDA food safety