Kobe Beef Meatloaf and Meatballs

Total Time:
1 hr 1 min
Prep:
45 min
Cook:
16 min

Yield:
31 meatloaves, 165 meatballs
Level:
Intermediate

Ingredients
  • 2 pounds yellow onions, peeled and finely diced
  • 4 ounces garlic, minced
  • 2 ounces thyme, leaves chopped
  • 2 ounces Italian parsley, leaves chopped
  • 2 ounces basil, leaves chopped
  • 2 ounces sage, leaves chopped
  • 2 ounces rosemary, leaves chopped
  • 3 ounces kosher salt
  • 1 -ounce freshly ground black pepper
  • 8 ounces eggs
  • 4 ounces Dijon mustard
  • 16 ounces vitamin D milk
  • 8 ounces tomato paste
  • 3 pounds panko bread crumbs
  • 10 pounds Kobe beef
  • Applewood bacon
  • 16 ounces ketchup
Directions

Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.

Preheat the oven to 400 degrees F.

In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.

Add the sauteed aromatics, and the beef and combine well. Form the mixture into 9-ounce football shapes and arrange on a parchment lined sheet pan. Wrap each meat loaf with strip of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.

To make meatballs, omit the bacon and use a 2 ounce scoop to form the meatballs. Bake in the same manner as the meatloaf.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Beer Braised Beef Meatballs with Horseradish Sauce

    Recipe courtesy of Rachael Ray