BACON-WRAPPED WAGYU MEATLOAF
This recipe works with a standard 9” x 5: bread pan. You can also use smaller pans and make a few meatloaves. Use any leftover mix to make a mini freeform loaf or some meatballs for snacking.
Place breadcrumbs and milk in a medium bowl. Let soak and sit while you prepare the rest.
Fine dice up all vegetables and sauté in a pan until soft, about 5 minutes. Let cool. Add to soaked breadcrumbs.
Add all remaining ingredients except the bacon to the breadcrumbs bowl. Mix. Cover with plastic and refrigerate overnight.
The next day line a 9” x 5” baking pan with the bacon tight up against the next piece and the ends overhanging to the outside of the pan.
Place the meat mixture on top of the lined bacon pan pressing down firmly and really packing it in tight. Fold the overhanging bacon ends over the top.
Place the pan on a baking sheet and bake in oven uncovered at 325°F degrees for 70 to 90 minutes until the internal temperature reaches 150°F.
Remove from the oven and let cool for 3 hours or overnight before serving.
When ready to serve, gently remove the cold meatloaf from the pan. Place on a sheet tray, bottom side up. Either reheat in oven for about 20 to 15 minutes at 350°F. Slice and serve.
Option: Cut the cold meatloaf into nice thick slices. Sear each piece in a sauté pan on the stovetop.
Serve with brown mustard or mayo.
