Comforting Wagyu Meatloaf

Meatloaf is so much more than a giant hunk of ground beef . It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is really worth doing!

INGREDIENTS

• 50 g panko breadcrumbs

• 1 large onion , grated

• 1 kg / 2 lb Wagyu Beef Mince

• 2 eggs

• 3 garlic cloves , minced

• 1 tsp Worcestershire Sauce

• 3 Tablespoons tomato ketchup

• 4 Tablespoons or 1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil

• 1 tsp dried thyme

• 2 beef bouillon cubes , crumbled

• 1 tsp black pepper

Meatloaf Glaze:

• About 5 Tablespoons tomato ketchup

• 2 tbsp cider vinegar

• 1 tbsp brown sugar

Instructions

• Preheat oven to 180C/350F.

• Oil or spray a loaf tin. (My loaf pan is 23 x 13 x 6 cm - As long as you have one about this size, this recipe will work fine though it might be flatter or taller.)

• Glaze: Mix together in a small bowl. Set aside.

• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet.

• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).

• Transfer into loaf tin. Brush generously with glaze, using about 1/2.

• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.

• Bake for a further 30 minutes. Remove from oven.

• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf .

  Serve with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

Enjoy!

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adapted from recipe tin eats