How to Make a Kobe meatloaf

Don't make a plain, old meatloaf for dinner. Make a rockstar meatloaf. This meatloaf recipe is sure to be a family favorite, and includes baking, veal, carrots, tempura, and plenty of other goodies. The perfect loaf for meat lovers.

Felino Samson, chef-owner of POPS Restaurant, elevates meatloaf to rock star status. Baking isn't the only process. Felino then sautes it in a mouth-watering veal reduction. And if that's not enough, he adds glazed carrots and tempura mushrooms for the icing, so to speak, on the meatloaf. Amazing!

INGREDIENTS:

Kobe Meatloaf (POPS' Meatloaf) - Downsized from the Video

* 2 lbs kobe ground beef (or substitute your choice of ground meat)

* 1 cup panko

* 1½ cups heavy cream

* ½ cup extra virgin olive oil

* ? cup grated romano cheese

* 3 cups sliced onion caramelized with 3 tbsp balsamic vinegar and 2 tbsp light brown sugar

* 3 tbsp fine chopped fresh Italian parsley

* 2 tbsp fresh thyme leaves, chopped

* salt & pepper to taste

For the Tempura

* ½ cup all-purpose flour

* ½ cup rice flour, potato starch or corn starch

* 1 whole egg

* 2 cups soda water or beer

For the Port & Veal Reduction

* 1 cup small dice carrot, celery, and onion (mirepoix)

* 1 tbsp tomato paste

* 1½ cups inexpensive ruby port

* 4 sprigs of fresh thyme

* 1 quart veal stock preferably homemade

* 3 tbsp brown sugar

* salt & pepper to taste

Mushrooms & Carrots

* amounts and varieties of your choice