Everyone loves a good meatloaf, right?
As an employee, I have ordered our Kurobuta ground pork in 5 lb. packages for years to make a variety of dishes. One of my family favorites is meatloaf with a combination of Snake River Farms Kurobuta ground pork and American Wagyu ground beef.
Exciting News! We now sell our ground beef and pork in 1 lb. packages and in a perfect bundle that ships directly to your door – the Wagyu and Kurobuta Craft Burger Combination.
Full Disclosure- I don’t normally measure any ingredients – so these are my best guestimates of how much of each ingredient.
Wagyu and Kurobuta Meatloaf
1 lb. SRF American Wagyu ground beef
1 lb. SRF Kurobuta ground pork
1 Small onion
1 Garlic clove
1 Cup Ritz crackers, finely crumbled
Salt and pepper
2 Tablespoons ketchup
Pre-heat oven to 350°F. Heat olive oil in a pan and saute onions and garlic- let cool. In a medium mixing bowl combine beef, pork, eggs, ketchup, crumbled crackers, dried thyme, cooled onions, garlic, salt, and pepper. Combine with hands until well mixed.
Add meat mixture to a 4 x 8 or a 5 x 9 loaf pan and pat down evenly.
There are a variety of ways to top off a delicious meatloaf – Kurobuta Bacon makes an amazing topping, but my family favorite is a super simple glaze.
3/4 Cup ketchup
1 Tablespoons yellow mustard
1/4 Cup brown sugar
Combine the glaze ingredients until well blended and cover the top of the meatloaf evenly with the glaze. Bake meatloaf for 1 hour or until the internal temperature of the meatloaf is 155°F. Let meatloaf rest for 10 minutes.
While meatloaf is baking make your sides. Potatoes and veggies are a go-to for our family meatloaf dinners.
6-8 Yukon Gold potatoes
Jacobsen’s Sea Salt
Halve the potatoes and place cut side down, halve again.
Add olive oil to cast-iron skillet – put a good coat along the bottom 1/8 of an inch. Heat oil on medium heat. When the oil is hot, add a thin layer of Jacobsen’s salt. Bonus– this salt comes in the Wagyu and Kurobuta Craft Bundle.
Add potatoes keeping two sliced halves touching and fry at medium heat for 10 minutes, do not move potatoes. Gently lift potato to see a good browned crisp coat on the bottom, when browned turn burner to low and cover, heat for 20 minutes undisturbed.
Potatoes are ready to serve.
BBQ Parsnips and Carrots
Parsnip and Carrot Ingredients:
2 Parsnips, peeled and angle sliced 1/4″
3 Carrots, peeled and angle sliced 1/4″
1 Teaspoons Olive oil
2 Tablespoons water
2 Tablespoons BBQ Rub
1 Tablespoons butter
Salt and pepper
Green onions, sliced
Heat olive oil in a skillet over medium-high heat, add parsnips and carrots into hot pan stir occasionally until a little charred. Add 2 Tbsp water, salt and pepper to taste. Cover and reduce heat to medium, cook until tender or water evaporates. Uncover pan add butter and BBQ rub, stir constantly until vegetables are glazed and evenly coated.
Garnish with sliced green onions and serve.
After meatloaf has rested for 10 minutes, plate, slice and enjoy!