One Loaf to Rule Them All: Cheese-Studded Kobe Meatloaf

No Need for Ketchup Glaze Here

Usually I am a pretty healthy eater. I eat a lot of raw veggies, dine frequently on farro and try to avoid fried foods (unless I’ve been drinking *ahem*). So when I pulled a pack of ground Kobe beef from my freezer a while ago, I had already made my peace with eating some seriously fatty meaty goodness. And when you’ve come that far, it’s best to just don a pair of sweatpants and embrace it.

So I did exactly that.

While the beef thawed, I rooted around in my massive recipe binder for something new to try. It seemed sinful to waste Kobe beef on something like burritos or spaghetti, though I have no doubts it would have been delicious in either. Then I found the perfect recipe — one I had been dying to make for quite some time and had just been waiting for the heat of summer to dissipate. Which, let me tell you, has certainly happened here in rainy Portland. If there was ever a time for some “hibernation food,” it’s now.

So I set to work on making this masterpiece: Meatloaf with Creamy Onion Gravy from the Nov. 2011 issue of Food & Wine. And oh, sweet Jesus, am I glad I did. I thought I made good meatloaf before — I always make it with sautéed onions, carrots and celery and I often use grated Parmesan cheese in it for extra goodness.

But this meatloaf…it was divine. It was magical. I used the entire three pounds of meat and I think it was gone in a two days. I don’t know what happened. Oh wait — I know. It looked like this:

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