Preheat oven to 375°F (190°C). Lightly grease 6-cup muffin tin or 4-6 standard cups with 1 tsp butter. In a bowl combine 0.5 lb ground Wagyu, 0.25 cup breadcrumbs, 2 tbsp milk, 1 egg, 2 tbsp grated onion, 1 tsp Worcestershire, 3 tsp salt, and 0.5 tsp black pepper. Mix gently until just combined; avoid overworking.

Divide mixture into 4-6 portions and press into prepared muffin tin to form small cupcake-shaped meatloaves. In a small bowl whisk 3 tbsp ketchup and 1 tbsp brown sugar; brush glaze over tops.

Bake in preheated oven 18-22 minutes until internal temperature reaches 160°F (71°C) and glaze is slightly caramelized. Let rest 5 minutes before unmolding.

Optionally top with microgreens or a small dollop of creamy horseradish sauce before plating.

Salmon Fillet (4 oz)

Pat the salmon fillet dry with paper towels. Brush lightly with 1 tsp olive oil, sprinkle 0.5 tsp salt and 0.25 tsp black pepper evenly, and drizzle 0.5 tbsp lemon juice over the top.

Preheat a nonstick skillet over medium-high heat. Place salmon skin-side down and cook 3-4 minutes without moving until skin is crisp. Flip and cook 1.5-2 minutes more for a medium doneness (internal temp ~125°F/52°C). Remove from pan and rest 2 minutes.

Finish with fresh dill if desired and a tiny squeeze more lemon at service.

Shrimp Brochette (1)

If using wooden skewer, soak at least 30 minutes. Toss 3 shrimp with 1 tsp olive oil, 0.5 tsp minced garlic, 0.5 tsp lemon zest, 0.25 tsp smoked paprika, and 0.25 tsp salt. Thread shrimp onto the skewer.

Heat a grill pan or skillet to medium-high. Grill brochette 1.5-2 minutes per side until shrimp are opaque and slightly charred. Rest 1 minute before placing on board.

Hog Heaven Medallion (1)

Season pork medallion with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tsp olive oil in a skillet over medium-high heat until shimmering.

Sear medallion 3-4 minutes per side for medium (internal temp ~140°F/60°C) depending on thickness. During the last minute add 1 tsp butter and spoon over the pork to baste.

Remove from pan and let rest 3-5 minutes. Brush 1 tbsp BBQ sauce on top just before plating.

Accompaniments & Board Assembly

Reheat or roast baby potatoes and seasonal vegetables until warm (about 10-12 minutes at 400°F if starting raw). Toss mixed greens lightly with a teaspoon of olive oil and a pinch of salt.

On a large wooden board, arrange the Mini Wagyu Meatloaf Cupcake, salmon fillet, shrimp brochette, and hog heaven medallion with space between each item. Place roasted potatoes, vegetables, pickled vegetables, and artisan bread slices into small piles or bowls.

Add 2 tbsp creamy horseradish sauce in a small ramekin and garnish board with microgreens. Serve immediately while proteins are warm.