Texas Waygu Meatloaf Recipe

Prepare aromatics

Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced yellow onion and red bell pepper and sauté until softened and translucent, about 5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool slightly.

Combine meatloaf mix

In a large bowl, whisk together 1/4 cup milk and 1 large egg. Stir in 3/4 cup panko breadcrumbs, 1 tablespoon Worcestershire, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Add the sautéed onion/pepper/garlic, 1 lb Texas Wagyu ground beef and 1/2 lb ground pork. Gently fold mixture until just combined—do not overwork or the loaf will become dense.

Form and wrap

On a rimmed baking sheet lined with parchment, form the meat mixture into a tight loaf roughly 9x4 inches. Lay 6 bacon strips lengthwise across the loaf, slightly overlapping, then fold the excess bacon under the loaf or weave additional strips across the top to fully cover. Tuck ends beneath the loaf to secure. Place loaf on a wire rack set in the baking sheet for even air circulation.

Bake

Place the bacon-wrapped meatloaf in the preheated oven and bake for 45-55 minutes, or until an instant-read thermometer inserted into the center reads 155°F (68°C). If the bacon is not browned to your liking, broil on high for 1-2 minutes at the end—watch carefully to avoid burning. Remove from oven and tent loosely with foil; let rest 10 minutes before slicing (carryover will bring temperature to about 160°F).

Roast bell pepper (if not using pre-roasted)

If using a fresh bell pepper, place it under a broiler or over a gas burner and char until blackened on all sides, about 8–10 minutes total, turning as needed. Transfer to a bowl and cover with plastic wrap for 10 minutes, then peel, seed, and chop. If using a jarred roasted pepper, skip this step.

Cook sauce

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 1 finely diced shallot and sauté until translucent, 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds. Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add the 14 oz crushed tomatoes and the roasted red bell pepper; stir to combine. Add 2 tablespoons red wine (or stock), 1 teaspoon fresh thyme (or 1/2 tsp dried), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if needed. Simmer gently 12–15 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Keep warm until serving.

Finish

If you prefer a smoother sauce, use an immersion blender and pulse to desired consistency. For a chunkier sauce, leave as-is. Spoon some sauce onto the serving plate before slicing the meatloaf and reserve the rest to serve alongside.

Boil potatoes and garlic

Place 1.5 lb peeled, cubed Yukon Gold potatoes and 3 garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain well.

Whip

Return potatoes and garlic to the hot pot off heat for 1 minute to evaporate excess moisture. Warm 1/2 cup milk and melt 3 tablespoons butter together (microwave or small saucepan). Using a potato ricer or hand masher, rice or mash the potatoes and garlic, then add warmed milk, melted butter and 2 tablespoons cream cheese (if using). Use a hand mixer or whisk to whip until creamy and smooth—do not overbeat. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm until plating.

Prep and grill

Preheat a grill or grill pan to medium-high heat. Toss trimmed broccolini stems with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon crushed red pepper flakes (optional). Grill the broccolini in a single layer, turning occasionally, until charred in spots and tender-crisp, about 4–6 minutes total. Remove and keep warm.

To serve, spread a spoonful of red bell pepper tomato sauce on each plate. Slice the rested bacon-wrapped meatloaf into 6 even slices. Place slices on the sauce, spoon additional sauce over the meatloaf if desired. Add a generous scoop of whipped garlic potatoes and arrange 3–4 broccolini stems at the side. Drizzle a teaspoon of olive oil over broccolini and sprinkle chopped parsley and sliced chives across the plate as garnish. Serve immediately.