How To: Make a Kobe meatloaf

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!


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

Make a Kobe meatloaf

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