North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Wagyu Beef Meatloaf with Tomato Bacon Gravy


April 15, 2013

I created this recipe for this year’s Taste Washington event, which was held in Seattle last month. The dish was inspired by those old familiar flavors from Mom’s cooking. To give the recipe a different spin, I used Wagyu beef which isn’t always readily available, so a good ground chuck works perfectly too.

The meatloaf can be enjoyed with your favorite mashed potatoes, or try our smoked Yukon Gold mashed potato recipe. Serve as an appetizer or main dish, it is sure to be enjoyed by all.

Enjoy creating this fun and simple dish!

Serves: 8 6oz potions or 36 mini bite size portions


2 -1/2 pounds ground Wagyu beef (regular ground beef or chuck will work as well)

6 slices sourdough bread

1 cup whole milk

1 cup yellow onion, diced

1/2 cup celery, diced

1/2 cup carrot, diced

1/2 cup red bell pepper, diced

5 whole eggs

2 tablespoons roasted garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon fresh thyme, chopped

1 teaspoon sriracha

1 tablespoon whole grain mustard

1/3 cup ketchup

2 9” x 5” nonstick bread loaf pans


Soak the sourdough bread in milk until fully absorbed. Break the bread up and reserve. In a sauté pan, add 2 tablespoons of vegetable oil and sauté the onions, carrots, bell pepper, garlic, and thyme. Let cool.

In a separate bowl, whisk together the eggs, Worcestershire and mustard. Place all of the ingredients in a large bowl and gently blend. Divide meatloaf mix in half and place in to 2 nonstick bread loaf pans. Brush each top with ketchup and bake at 350 degrees F for 30 to 45 minutes, or until internal temperature reaches above 155 degrees F. Serve with Tomato Bacon Gravy.

Tomato Bacon Gravy

Yield: 8 cups


5 roma tomatoes, finely diced

2 cups grape tomatoes, cut in 1/2

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1/2 small sweet onion, finely diced

10 slices raw bacon, finely diced

1/2 tablespoon garlic, minced

1/8 cup flour

9 cups beef stock

2 cups ketchup


Place beef stock in a small saucepan on medium heat and reduce by two-thirds (be careful not to over reduce or it will burn), or until it has a thick consistency. Let cool.

Sauté the bacon in a medium sized pot until mostly crisp. Add onions, tomatoes, garlic and herbs. Continue cooking for five minutes. Stir in the flour until the mixture becomes thick. Slowly add the reduced beef stock and continue stirring to avoid any lumps. Add ketchup and simmer for 30 minutes. Remove from heat and puree with a blender. Serve hot over meatloaf.


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