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Wagyu meatloaf

Preparation time
Cooking time


  • 1 large onion, chopped
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • 250g Wagyu skirt, minced
  • 250g Wagyu brisket, minced
  • 250g Wagyu striploin, minced
  • 250g Wagyu silverside, minced
  • 2 whole eggs, lightly whisked
  • 1 cup chopped parsley
  • 2 cups fresh breadcrumbs
  • 1 tbsp smoked paprika
  • 2 tbsp tomato sauce
  • 1 tbsp Worcestershire sauce
  • Green beans and flaked almonds, to serve

Tomato relish

  • 1 large white onion, finely chopped
  • 1 tbsp butter
  • 1 clove of garlic, crushed
  • 100ml forum Chardonnay vinegar
  • 50g brown sugar
  • 1kg Johnny love bite tomatoes, cored and chopped roughly
  • 10g sea salt flakes
  • 2 fresh bay leaves
  • 1 bunch fresh basil


  1. Preheat oven to 180ºC.
  2. Finely chop the onion and gently fry in some butter until soft. This normally takes five minutes. Add the crushed garlic and cook for a further minute. Do not allow garlic to burn.
  3. In a bowl combine the minced meat with the eggs, parsley, breadcrumbs, paprika, sauces and cooled onion.
  4. Mix together and season well.
  5. Press mixture into a loaf tin or terrine mould. Cook in a water bath in oven for 50 minutes.
  6. Allow to rest for 10 minutes before turning meatloaf out. Slice into portions and serve with tomato relish and green beans sprinkled with flaked almonds.

Tomato Relish

  1. Cook the onion in butter without colour for five minutes.
  2. Add the crushed garlic and cook for a further minute.
  3. Add the vinegar and brown sugar and allow to reduce until thick and syrupy.
  4. Add diced tomatoes, salt and bay leaves to the pan and cook over a low heat for 30 minutes.
  5. Once cooked, remove from the heat and add the bunch of basil.
  6. Allow to cool and then remove basil and bay leaves.
  7. Check seasoning.
  8. Simply reheat to serve.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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