Yeah, I said kobe meatloaf. Not too shabby, right? Meatloaf is one of those things I haven’t made…probably in over 15 years. For some reason, I had really been craving it in the last few weeks. It may have something to do with Peanut Butter Fingers, a new-to-me blog I found with this great sounding BBQ Meatloaf recipe.
And then, the perfect storm happened. The day I found this recipe, I received some ground kobe-crafted beef from Steakhouse Elite to try out.
Steakhouse Elite enhances American classics with flavorful American Kobe-style beef to deliver a true lifestyle upgrade at an affordable price.
Luckily I had everything at home to make this BBQ meatloaf recipe happen. And naturally it would be accompanied by mashed potatoes. But what would I do for a gravy or sauce? Well, I wanted to incorporate my vegetable into the “sauce”. And though I have never had tomato jam before, my stomach told me that is exactly what I wanted to lighten up what could be a heavy dinner. 
To my surprise, the tomato jam came out EXACTLY as I had pictured it in my head. The sweet brightness of the sauce really brought this dish to life and brought the elements together nicely. And yes, I may have eaten the remaining sauce straight out of the pan! 
Find the BBQ Meatloaf recipe I used here. I made a few changes: I only used 1 lb of Steakhouse Elite Kobe-Crafted Beef, 1/3 cup + 1 Tbsp breadcrumbs, and I only put 1 Tbsp BBQ sauce in the beef mix. I did not top the meatloaf with BBQ sauce.
Tomato Jam Recipe
Ingredients
- 1 Tbsp Olive Oil
- 1 small vidalia onion (halved and sliced)
- 2 dashes of Worcestershire Sauce
- Optional: 1 jalapeno (seeded and chopped)
- 4 Campari Tomatoes (chopped)
- 1 tsp sugar
- Salt to taste
Directions
- Place olive oil in a small pot and heat on medium-high
- When oil is hot, add onions
- When onions begin to brown, add jalapeno and Worcestershire Sauce
- Cook for about 2 minutes longer, or until the Worcestershire is completely absorbed
- Add tomatoes and cook until skins separate from the tomato pieces
- Add sugar and salt to taste
- Reduce heat to medium low
- Continue to cook, stirring frequently, until the liquid from the tomatoes is absorbed into the jam
- Serve atop the dish of your choice…or eat with a spoon!
Disclaimer: I received complimentary samples of Steakhouse Elite Kobe-Crafted Beef to review. As always, all opinions are my own.
Happy Eating!
– Renee Hirschberg
Not too shabby AT ALL! This sounds gorgeous, and definitely looks like a trade-up on traditional meat loaf!
Thanks Sarah! But be careful, the tomato jam is addictive! 🙂
This sounds pretty special…I’m working on some tomato marmalade which is more or less the same as the tomato jam, and I love the idea of loading it on the meatloaf —that’s my kind of dinner!