THE BEST WAGYU MEATLOAF
Get ready to savor the most scrumptious and mouth-watering homestyle meatloaf you've ever tasted - the Back Creek Wagyu Meatloaf. This meatloaf recipe is in a league of its own and is guaranteed to surpass all other meatloaf recipes by an impressive distance.
Equipment
9 x 5-inch non-stick loaf pan, preferably with a removable insert
large mixing bowl
cooking spray
Ingredients
2 pounds Back Creek Wagyu Ground Beef
1 medium yellow onion roughly 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
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 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 the 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.
Source: https://notentirelyaverage.com/
