Kona Grill Big Island Meatloaf Recipe

Kona Grill’s Big Island Meatloaf is a savory culinary delight that combines the comforting essence of traditional meatloaf with a unique Hawaiian twist, featuring a blend of beef and pork, pineapple-soy glaze, and a side of mashed potatoes.

Make our Kona Grill Big Island Meatloaf Recipe at home. It’s the same Comfort Food Meatloaf you love with a Brand New Sauce that is fantastic.

Photo by Shoshanah

Kona Grill Big Island Meatloaf

A Kona Grill Copycat Recipe

To See ALL of Our Kona Grill Copycat Recipes – Click HERE

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Kona Grill Big Island Meatloaf Recipe

Make our Kona Grill Big Island Meatloaf Recipe at home. It's the same Comfort Food Meatloaf you love with a Brand New Sauce that is fantastic.

Prep Time45 minutes mins

Active Time2 hours hrs 20 minutes mins

Total Time3 hours hrs 5 minutes mins

Course: Main Course

Cuisine: American

Keyword: Kona Grill

Ingredients

• 1 tablespoon Oil
• 1 cup diced Celery
• 1 cup diced Carrot
• 1 cup diced Yellow Onion
• 1 tablespoon minced Garlic
• 1 cup Mayonnaise
• 1/2 cup Yellow Mustard
• 1/4 cup Tomato Paste
• 2 cups Bread Crumbs
• 3 Eggs
• 2 1/2 pound Ground Beef
• 1 pound Sweet Italian Sausage
• Shoyu Cream Sauce Recipe Below
• Mushroom Ragu Recipe Below

Instructions

• Preheat oven to 400°F.
• Pour oil into a large skillet. Place over medium high heat and heat until oil is hot and shimmering.
• Add prepared celery, carrots, onions and garlic to hot oil. Sauté for 3 minutes.
• Remove from heat and place in a large mixing bowl.
• Add mayonnaise, mustard, tomato paste, bread crumbs, eggs, ground beef and Italian sausage. Mix well with hands (wear kitchen gloves, if you like) to make sure ingredients are fully incorporated. Do not over mix.
• Place meat mixture into a greased 2-quart casserole dish. Press and work to make sure the meat mixture is evenly spread throughout the whole dish.
• Place in preheated oven and bake about 2 hours, until internal temperature reaches at least 150 degrees.
• While meatloaf is cooking, prepare Shoyu Cream Sauce and Mushroom Ragu. Set aside and keep warm.
• Remove casserole dish from oven and drain the liquid from the meatloaf.
• Let sit for at least 20 minutes. This will allow the meatloaf to set.
• Once meatloaf has set, cut into desired portions.
• Place 1 portion on a serving plate. Top with mushrooms and Shoyu cream sauce.
• Serve immediately.
• Store leftover meatloaf in a tightly covered container, in the refrigerator. Store leftover mushrooms and cream sauce separately in tightly sealed containers, in the refrigerator. Reheat separately and combine as above when ready to enjoy again.

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Photo of “Meatloaf at Kona Grill” is by Shoshanah and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Shoshanah. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes widely-circulated on the internet on The Columbian, Vancouver, BC, March 11, 2013, The Buffalo News, Buffalo, NY, Date Unknown and The Monterey Herald, Monterey County, CA, March 05, 2013 amongst others, courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.