Beef & Wild Boar Meatloaf

Grass-Fed Beef & Wild Boar Meatloaf

Sarah MickeyAll Recipes, Beef Recipes, FAVORITE WINTER RECIPES, Ground Meat Recipes, Wild Boar Recipes Leave a Comment

Umami-Packed Beef & Wild Boar Meatloaf

Makes 6+ Servings
Vacqueyras (Grenache based blend from Southern Rhone Valley in France)

Bold yet comforting, this recipe is a variation on Serious Eat’s All-American Meatloaf, but incorporates some Marx Foods twists.

Yes, that’s an insane number of recipes & steps. Yes, it’s delicious.

Beef & Wild Boar Meatloaf
  • Gelatin Blend:
  • ¼ cup Buttermilk
  • ½ cup Lowest Sodium Chicken Stock
  • 1/2oz Unflavored Gelatin
  • Flavor Base:
  • 1oz Dried Porcini Mushrooms
  • 2 cups Water
  • 4oz Fresh Cremini Mushrooms, stems removed
  • 2 slices quality White Bread, crusts removed
  • 3 Anchovies
  • 2 tsp Soy Sauce
  • 1 tbsp Fish Sauce (we used Red Boat Chef’s Cuvee)
  • 1 tbsp Tomato Paste
  • 1 tsp Aleppo Chile Flakes
  • 1 small Onion, small diced
  • 1 medium Carrot, small diced
  • 1 stalk of Celery, small diced
  • 2 cloves of Garlic
  • 2 tsp Olive Oil
  • ¼ cup Dry White Vermouth (could substitute Dry White Wine)
  • Glaze:
  • ¼ cup (packed) Brown Sugar
  • ½ cup Apple Cider Vinegar
  • ½ tsp Ground Black Pepper
  • ¾ cup Ketchup
  • Equipment:
  • 9” by 5” Loaf Pan



Preheat your oven to 350°F.

Stir together the chicken stock, buttermilk, and gelatin granules. Let sit so the gelatin can bloom.

Rehydrate the porcini slices in 2 cups of very hot water until softened. Strain out the mushrooms, but also reserve the soaking liquid.

Pulse the bread, porcini, and creminis together in a food processor until finely chopped, but not pureed. Transfer to a large bowl.

Add to the now empty food processor the anchovies, soy sauce, Aleppo chile, fish sauce and tomato paste. Pulse, scraping down the sides, until blended.

Add the onion, carrot & celery to the food processor & continue to pulse until the vegetables are finely chopped, but not pureed.

Heat the 2 teaspoons of olive oil in a 10” skillet over medium heat.

Add the carrot, celery, onion mixture, spreading it out evenly across the bottom of the pan. Let this mixture sit in the pan for 3-7 minutes, until the bottom browns.

Stir the vegetable mixture & deglaze the pan with the vermouth. Cook until the vermouth evaporates, then add the porcini soaking liquid. Return the liquid to a simmer and cook until it evaporates completely.

Stir in the (now likely very thick) buttermilk & gelatin mixture. Bring this liquid to a simmer (the gelatin will dissolve) and cook until it’s reduced by half.

Put this veggie base in the bowl with the mushroom/bread mixture & let it sit until it’s cool enough to handle.

Stir in the meats, cheese, parsley, eggs, and salt & pepper.

Cook a tablespoon of this final mixture in an oiled frying pan. Taste it for seasoning, and add additional salt to the remainder as necessary.

Press the finished meatloaf blend into the loaf pan.

Cover a baking sheet (with a lip – i.e. a sheet pan) with aluminum foil to make cleanup easier.

Invert the baking dish over the foil, holding the mixture in during the flip with your hand or a large spatula.

Put the pan in the oven & roast for 30 minutes.

Carefully separate the baking dish from the meatloaf (using a heatproof spatula & a dry towel to protect your hands).

Return the (now uncovered) meatloaf to the oven & continue to roast until it reaches an internal temperature of 140°F (about 40 minutes).

Remove the sheet pan from the oven. Pour off the collected juices, reserving 2 tablespoons of them.

Increase your oven temperature to 500°F.

Whisk together the glaze ingredients and 2 tbsp of meatloaf juices in a small saucepan. Cook, stirring occasionally, until the sugar has dissolved.

Brush the meatloaf with a thin layer of the finished glaze. After it’s been out of the oven for 15 minutes, return the loaf for the oven & roast until the glaze bubbles and browns, brushing with additional glaze every three minutes or so.

Remove the meatloaf from the oven & let it rest for fifteen minutes before slicing & serving with your choice of sides (we recommend mashed potatoes) and condiments, or as sandwiches.

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