Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 14 2024
Wagyu Beef - Wagyu Meatloaf
Image From foodnetwork.com
12 ounces hearty sourdough bread, crusts removed, cubed
1/4 cup whole milk
1/4 cup ketchup
1/4 cup grated Parmesan
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 large eggs
2 teaspoons minced fresh garlic
1 medium yellow onion, diced
1 green bell pepper, diced
1/2 jalapeño, diced
1/2 bunch fresh flat leaf parsley, minced
2 1/2 pounds 80/20 Wagyu ground beef
2 tablespoons kosher salt
Oil, for the pan
Combine the bread cubes, milk, ketchup, Parmesan, Worcestershire, mustard and eggs in a bowl and knead by hand vigorously to break the bread down into small pieces and make the panade. Cover and set aside for 1 hour.
Run the panade (bread or breadcrumbs (or sometimes Panko or crushed crackers) are rehydrated in milk to form a paste) through a food processor to form a thick paste. Transfer the blended panade to a large bowl and fold in the garlic, onion, bell pepper, jalapeño and parsley. Add the ground beef and salt and knead by hand until the entire mixture is uniformly blended.
Preheat the oven to 350 degrees F.
Lightly oil both sides of a 16-by-24-inch sheet of parchment paper. Gather the meatloaf mix into a cylinder at one end of the parchment paper. Be careful to smooth out any cracks in the meat. Roll the parchment paper around the meatloaf and twist the ends like a candy wrapper. Bake on a sheet pan until it reaches an internal temperature of 165 degrees F, about 1 hour. Unwrap and serve or chill overnight and slice for sandwiches.