Wagyu Truffle Cheddar Meatloaf

Mains

Apr 4

Written By Mari Loewen

Recipe Mari Loewen, Styling Carol Dudar, Photography by Paula Wilson

Ingredients

500g ground wagyu beef

300g ground pork

½ cup ricotta cheese

100g truffle cheddar, cut into small cubes

1 large egg

¾ cup panko breadcrumbs, ground in food processor

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Truffle BBQ Sauce

½ cup brown sugar

1 cup tomato purée

¼ cup apple cider vinegar

1 tablespoon molasses

1 teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon black pepper

2 teaspoons black truffle oil

For BBQ sauce, combine all ingredients in small saucepan over medium heat. Stir until smooth. Bring to simmer, then reduce heat to low. Cook 10–15 minutes, stirring occasionally, until slightly thickened and glossy.

For meatloaf, preheat oven to 350°F. Line loaf pan with parchment. In large bowl, combine wagyu, pork, ricotta, truffle cheddar, egg, breadcrumbs, salt, and pepper. Mix gently by hand until just combined—avoid over mixing. Transfer mixture to prepared pan and smooth the top. Brush with truffle bbq sauce, and bake 30 minutes. Spoon on remaining glaze and bake 5–10 minutes more, until internal temp reaches 160°F.