Chef’s Wagyu Meatloaf

Ingredients:

2 lbs ground Back Creek Wagyu beef

1/4 of a shallot, minced

1 garlic clove, minced

1/2 poblano pepper, minced

2 eggs

3/4 cup fresh bread crumbs (can use gluten-free)

1 tsp minced fresh parsley

1/4 tsp minced fresh rosemary

1/2 tsp minced fresh thyme

1/4 cup ketchup

1/2 cup milk

1/4 small can of chipotle, puréed

10–12 twists of black pepper

1 tsp salt

Method:

Mix: Combine all the ingredients in a large bowl and mix them gently by hand until they are evenly blended.

Shape: Form into a loaf and place in a greased, parchment-lined pan.

Bake: Cook at 350°F (175°C) for approximately 50–60 minutes, or until the internal temperature reaches 160°F (71°C).

Baste: Brush with juices or extra ketchup mixture halfway through for a rich glaze.

Rest: Let stand 10 minutes before slicing to preserve moisture.

Serve: Slice and serve warm with roasted vegetables or creamy mashed potatoes.

Servings:

4-6 people