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Lunchbreak: Wagyu blend meatloaf, prepared by Steak and Vine chef Alfonso Castillo

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Chef Alfonso Castillo

Steak & Vine
37 S. La Grange Road
La Grange
(708) 579-0520

Every Sunday Steak & Vine offers a prix fixe menu to pay homage to the Sunday tradition of having a delicious supper with family and friends. Patrons are able to choose from a variety of options from the three-course menu.  $25 Sunday Supper three-course, prix fixe menu.

Steak & Vine’s Wagyu Blend Meatloaf, BBQ Sauce, and Onion Rings

3 pounds ground beef
5 pounds ground Wagyu
2 cups oatmeal
1/4 cup tomato juice
4 oz ketchup
2 oz yellow mustard
2 eggs
2 Tablespoons onion powder
1 1/2 tablespoons Lawry’s seasoning salt
1 teaspoon black pepper

Mix until well combined. Portion into 12 ounce football shapes - about 5 inches. Line sheet tray with parchment paper. Bake at 350 degrees for 20 minutes. Cut in half and place on grill to create char marks, brush with sauce.

BBQ sauce
3 cups ketchup
3 Tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
3 Tablespoons light brown sugar

Mix well.

Onion rings
Cut onions in 1/2 inch rings. Soak onions in buttermilk for one hour (enough to cover the amount of onions you have chosen). Toss in seasoned flour (2 cups flour, 1 Tbs oregano, 1 tsp paprika, 2 tsp garlic powder, 1 1/2 tsp seasoned salt). Fry at 350 degrees until golden brown about 2 minutes.

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