Former chef and central Maine jack-of-all-trades Tim Kenlan didn't create just one delicious recipe for us during "I Heart Meatloaf" month. If you're feeling more ambitious in the kitchen now that the Valentine's Day pressure has eased, try his recipe for shiitake mushroom meatloaf wrapped in asparagus and prosciutto with a Madeira gravy. We've dubbed it Lamborghini Meatloaf for its luxury and quick acceleration from the plate to your stomach. Enjoy!
As part of "I Heart Meatloaf" month, we asked our friend Tim Kenlan - a former chef and local Renaissance man - to prepare an easy at-home meatloaf recipe with Double Z ground beef. He came up with a delicious bacon-wrapped meatloaf with a sweet and tangy glaze. Tim says prep time was about 15-20 minutes, total cooking time around 90 minutes. If you don't have Valentine's Day dinner plans, try this recipe with the one you love!
Here are the Double Z, we've dubbed February "I Heart Meatloaf" month. Comfort foods like meatloaf are having a moment, especially with books like Frank Bruni's "A Meatloaf in Every Oven" to show the trendy and tasty side of this familiar dish. Plus, using grass-fed ground beef like what you find at the Double Z keeps your heart healthy too! We'll use this month to highlight a few of our favorite meatloaf recipes, including dishes developed just for the Double Z. To kick off all the meatloaf love, we asked our friend Robert Bernheim, executive director of the Holocaust and Human Rights Center of Maine at the University of Maine at Augusta and an accomplished home cook, to write up a history of the dish.
*from ABC's The Chew
Our lamb sausage goes great on everything! From a pizza topping to served hot out of the smoker, you can't go wrong. Subtle spicing is just enough, but not too much to overpower the mild lamb flavor that the meat is so well known for. For something fresh and new to fit the summer time perfectly, try out this refreshing recipe with hummus and tabbouleh.
*from NY Times Cooking
The strip steak is a really versatile cut and a great piece of meat when you don't feel like dealing with the bone in the T-bone steak. This recipe has easy written all over it and definitely worth a try in your own kitchen! If you are using our grass-fed steaks, you may want to shorten the cooking time and check to be sure you do not overcook your steaks, as that grass-fed meat will cook quicker than conventional beef.
*from Beef Checkoff
Even though we love our meats, we don't mind some greens here and there. When you can combine the two, it's even better. The best tricks to keeping that top round steak tender are to not over cook past medium rare, and to keep your steak slices thin. With a little veggie addition, this covers all the bases!
*from Cooking Light
We are caught right in the middle of grilling season and this awesome summer is in full swing. It may have started slow, but the warm weather is here, and camps are open. Why not get out the grill and go back to the traditional burger and top notch toppings? Let us help you stock your grill with our lean, flavorful grass-fed ground beef.
*from Cook's Illustrated
Our grass-fed Katahdin lamb is well known for its mild flavor and for that reason, you don't need much seasoning when it comes to cooking lamb. The meat carries such excellent flavor, we hate to mask it too much behind heavy seasoning. Try out this simple recipe to enjoy a restaurant quality feast.
*from Simply Recipes
Here's a great tip for when you're cooking kabobs on the grill this summer - Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.
*from Bon Appétit
What says summer and grilling season more than hotdogs sizzling over the fire? Our Double Z Uncured All Beef Franks are a great way to get the summer off the a great start. We are pretty proud of these franks, and sometimes, they deserve a little more than the traditional ketchup and mustard. Check out some of these spins on the summer time staple.
*from Food & Wine Magazine
"This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored."
***If you are using grass-fed steaks, cooking times are often times shorter than with conventional steaks. Don't be afraid to use a meat thermometer to check the correct doneness of your steaks. Temperatures can be found on our cooking tips page, here.
*from Food Network, recipe by Ina Garten
Sliders are great cookout grub; easy to grab and simple to prepare, they will always win thumbs up. Try out this awesome recipe with some Double Z ground beef and you will not be disappointed!
*from Bon Appétit
"This is chef Bobby Flay's recipe for the perfect Porterhouse steak. With a steak this thick, you need to season liberally; when Flay demonstrated for us, the surface of the meat was virtually white from salt."
NOTE: This recipe does call for a 2" steak. Our Double Z porterhouse steak is cut to 1.5", so you may want to hold back on the salt a little compared to Bobby Flay. At least for the first time, until you get the hang of it.
*from Smitten Kitchen
This recipe is a great way to recreate a shack burger in your own kitchen. Click the arrow to link you over to the Smitten Kitchen page to read some great tips and information on the shack burger and the author's comments!
"A great recipe for a chuck underblade steak that is usually inexpensive, but too often turns out tough. This one melts in your mouth and my family asks for it often. Good over mashed or small boiled potatoes, or rice.
*from NY Times Cooking
Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast, or shanks. Readily available, it can be the main event or a substitute for ground beef in many recipes. Ground lamb offers a long list of possibilities for quick and easy weeknight dinners: meatballs, burgers and sliders, shepherd’s pie, kabobs, and meatloaf. If you want a taste of the Mediterranean, a lamb burger with feta is simple, delicious and healthy.
*from NY Times Cooking, by Aleksandra Crapanzano
Easter is just around the corner, and in many households, roasted lamb is on the menu. If you are looking for a fresh way to prepare your traditional leg of lamb, check out this recipe from the NY Times Cooking page. It is guaranteed to have your guests asking for seconds.
*from NY Times Cooking, by Melissa Clark
We all have that memory of eating meatloaf growing up. Whether that memory is good or not is another question, and likely a story for another time. Even so, check out this recipe and you'll notice it is not your traditional meatloaf. Some Double Z ground beef will punch up this meatloaf even more. Give it a try and tell us what you think!
"This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots. The pine nuts are a visual cue: this is something a little different. And it tastes great the day after."