Fullblood Wagyu Beef and Bacon Meatloaf with a Ketchup and Sriracha Glaze

Fullblood Wagyu Beef and Bacon Meatloaf with a Ketchup and Sriracha Glaze

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 Large Yellow Onion (minced small)
  • 6 Garlic Cloves (minced small)
  • 1/2 CUP Ketchup
  • 4 Eggs
  • 2 TSP Kosher Salt
  • 2 TSP Freshly Ground Black Pepper
  • 16 Slices Thick-Cut Peppered Bacon (8 chopped and 8 cut in half)
  • 10 Slices White Sandwich Bread (torn into 1-inch pieces)
  • 1/4 CUP Fresh Parsley (chopped)


  • 1/2 CUP Ketchup
  • 3 TBSP Sriracha Sauce



Preheat oven to 400°F.

In a food processor, pulse the 8 chopped pieces of bacon and torn bread pieces until smooth (this is the bacon and bread mixture).

In a large bowl, mix the minced onion, minced garlic, Fullblood Wagyu ground beef, ketchup, eggs, kosher salt, freshly ground black pepper, and bacon and bread mixture.

Add the chopped parsley to the bowl, and stir gently. Make sure all ingredients are blended well.

Line a cookie sheet (with a lip on it) with aluminum foil and then parchment paper.

Form the meatloaf mixture into a 12-inch by 5-inch log. Smooth the surface.

In a small bowl, mix 1/2 cup of ketchup and the Sriracha sauce to create the glaze.

Coat the meatloaf (log) with the glaze.

Next, arrange the 8 slices of bacon that are cut in half across the meatloaf. Tuck the edges down the sides of the loaf.



Bake the Fullblood Wagyu meatloaf until cooked through (about 60 minutes). Make sure the bacon is crispy and the internal temperature reads 160°F.

Let the dish rest for 10 to15 minutes.

Slice, serve, and enjoy!