Sakura Wagyu Farms Meatloaf
Meal • Á La Carte Pan
w/ potato purée & haricot vert salad
SERVES 4 • OVEN • 70 MINUTES
Step 1Preheat the oven to 400º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients). Remove the plastic lid & temper your pan of meatloaf on the counter for 20 minutes before cooking.
Step 2Place the foil-covered pan of meatloaf & potato purée on a sheet tray into the oven on the middle rack for 35-40 minutes. You know your oven best; cook times may vary, but you're looking for the meatloaf & potatoes to be hot throughout.
While the meal is in the oven, gently heat up the housemade ketchup glaze in a small saucepan on the stovetop over medium-low heat. Carefully stir every 2-3 minutes until hot.
Remove the pan from the oven & allow to rest for 5-10 minutes. While the meatloaf is resting, toss the mixed greens with mustard sherry vinaigrette in a large bowl with tongs until the greens are thoroughly coated & place on a serving platter.
Garnish the salad with haricot vert, pickled shallots, & brown butter almonds. Garnish the meatloaf & potato purée with the hot housemade ketchup glaze (the amount is up to you, we gave you extra!) & then top the meatloaf with the buttermilk fried onions & chives. Enjoy!
Á La Carte Pan InstructionsPreheat the oven to 400° & prepare to cook on the middle rack. Temper pan for 20 minutes on the counter. Remove plastic lid & place foil-covered pan on a sheet tray in the oven for 35-40 minutes, or until heated through. Let rest for 5-10 minutes. Gently heat the glaze in a small saucepan over medium-low heat, stirring every 2-3 mintues until hot. Garnish with glaze, crispy onions, & chives before serving.