Steakhouse Elite Beef - Awesome!
Meatloaf - Amazing!
Steakhouse Elite Stuffed Meatloaf - Perfection!
Maybe you just love the taste of savory meatloaf or perhaps you are trying to substitute your carbohydrate intake with protein-rich dishes. Either way, this Goat Cheese Stuffed Mini Meatloaf recipe says you can have it all!
Why mini-meatloafs? Well, while this recipe can be easily adapted and made into a larger meatloaf, we found the mini-pans are perfect for freezing, help with portion control, are easy to take for lunch, and are perfect for a one-person meal!
So, whether you decide to do this recipe in mini’s, or go all in, you have a savory, low carb dish good enough deserve delicious Steakhouse Elite beef.
Steakhouse Elite Goat Cheese-Stuffed Mini Meatloafs
6 mini-meatloaf aluminum pans
2 lbs Steakhouse Elite grassfed beef
½ tsp cayenne pepper
1 pinch of oregano
1 tsp salt
½ tsp pepper
3 scallions, chopped
1 yellow onion, chopped
3 cloves of garlic, minced
1 bunch raw spinach leaves
5 fresh basil leaves, chopped
4 oz goat cheese
4 oz can of tomato paste
1 sprig of fresh rosemary, de-stemmed
Preheat oven to 425 degrees. Line up mini meatloaf pans and spray inside with cooking spray to grease.
In a bowl, season Steakhouse Elite grassfed beef with cayenne, oregano, salt, and pepper. Add two eggs and mix well with hands Add scallions, onion, and garlic and mix with hands until well distributed.
Grab a handful of the beef mixture and firmly press into bottom of each meatloaf pan. Then, layer on top of the meat mixture spinach and basil leaves, a dollop of goat cheese. Seal mixture by placing another handful of beef mixture on top and sealing it by folding in the sides to create a stuffed “pocket” in the center.
Top the mini meatloafs with tomato paste and sprigs of rosemary. Bake at 425 until cooked throughout and middle temperature reaches 160 degrees (actual time depends on altitude and size of mini-pans).
Such a simple twist on traditional meatloaf, but when made with premium ingredients like Steakhouse Elite premium ground beef, goat cheese, and fresh herbs, this small change turns a bland dish into a culinary treat!
How do you become a "host with the most?" Well, whether you are hosting a tailgate, BBQ or holiday party, we believe the best hosts are those who make their guests feel comfortable and relaxed by being comfortable and relaxed themselves. Preparing ahead of time, being organized, and enjoying some of the holiday cheer yourself will ensure guests will be comfortable enough to do the same.
Holiday hosting hacks for a happy host
Hosting Hack No. 1: Prepare, prepare, prepare!
Preparation is the key to good hosting so you can spend time with your guests instead of with your stove top. Cook what you can ahead of time, and chop, slice, dice, and prepare anything you can’t. Simplify buffet preparation by marking trays, bowls, and platters with notes of what dish goes where, what time it needs to go in the oven/on the table and what it is served with. Not only will this help you visualize the display, but it will also allow you to enlist the help of others to pop items in the oven or transfer the food from pots and pans to the correct bowls.
Hosting Hack No. 2: Pick the right food.
Stick with easy, delicious, and proven recipes. If people always compliment your meatballs or dip--no matter how simple--now is the time to break it out! A holiday party is NOT the time to experiment with a six-page recipe! Simple, delicious finger foods will keep you out of the kitchen and part of the party. Plus, finger foods keep serving ware and utensils at a minimum, helping with overall clean up afterward.
And speaking of food, here are a few Steakhouse Elite party favorites:
Hosting Hack No. 3: Organize.
Decide ahead of time where guests will put their purses, coats, and other personal items. Assure there is room for leftovers in the fridge. Find the bottle openers. Make sure there is ice. Empty the garbage cans and put them out for guests to use. Make sure there is extra toilet paper in the bathroom. Anything you can do now to prepare and organize ahead of time will help you navigate through your guests without getting stopped dozens of time to answer questions like "where is the garbage?"
Hosting Hack No. 4: Mix up your guest list.
A good party has a mix of guests: couples, singles, old friends, new friends, work friends, friends from the gym, older individuals, and young ones, too! A good mix keeps things fun and interesting, just be sure to introduce everyone so no one feels like an outsider. And about kids...kid-friendly parties are at the sole discretion of the host, but if you choose to make it an adult-only occasion, be clear on the invite (and address parents with infants who might think they don't apply). If kids are allowed--that's great! But set up a place for the kids to be and establish any limits or rules ahead of time.
Hosting Hack No. 5: Create the mood.
Put on your favorite party music, enjoy a glass of wine, light the candles, and dress up! All of this will contribute to the overall mood and atmosphere of the party. The guests will follow your lead for a more enjoyable time.
Hosting Hack No. 6: Create independent guests.
Having independent guests helps the host have a good time, so be sure to show them where they can serve up their own beverages and food, and introduce them to the other guests so you can spend your time mingling instead of pouring a glass of champagne or serving food. Setting up a beverage station can also help guests feel comfortable pouring their own drinks. A general rule is to get your guests their first glass and then let them know to help themselves moving forward.
Hosting Hack No. 7: Trade out the good stemware.
Too much holiday cheer can leave your good crystal shattered. Minimize the damage with a preventative stash of cheap stemware (we promise that guests will gladly swap fancy stemware for a good host)--and try to cry over split wine.
Hosting Hack No. 8: Limit the cleanup.
Table cloths, paper and plastic utensils, and paper napkins all make cleaning up a snap. If this is too informal for your tastes, then at minimum be sure to clear away and any preparation dishes before the guests arrive so your left with less of a mess when they leave. Either way, whatever you do, don’t let the cleanup begin until after the guests leave--a good host is never distracted by a mess!
Dorothy Day once said, “Food for the body is not enough. There must bee food for the soul.”
Well, Dorothy, we couldn’t agree more. Our whole brand is about savoring, enjoying and warming the soul with food that tastes and feels good. And, there is simply no better time than in the brisk nights of fall and winter to enjoy savory, soulful classics like meatloaf, lasagna and spaghetti.
While most of us don’t need a cookbook or recipe for these savory favorites, it’s nice to try some variations on these recipes that are a nice change for the palette but easy enough to make. So, that’s why this month we are featuring our Savory Bolognese Sauce made with our fantastic, flavorful Steakhouse Elite Wagyu beef. This dish is a nice twist on the classic spaghetti and meatballs, with a flavor kick thanks to the reach, marbled flavor of Steakhouse Elite beef.
Simple Crockpot Bolognese
We know, we know. It's the season of the turkey. And while we do--as self-proclaimed burger addicts--appreciate an occasional slice off the old bird, we will probably never fall out of love with ground beef.
So, while we will thoroughly enjoying a tidbit of turkey this season, we may slop some all-beef gravy atop the potatoes, and deep down we will probably be contemplating this...
10 reasons beef is better than turkey
1. It tastes better.
Succulent, moist and juicy, we just think poultry's got nothing on beef.
2. It's cheaper.
We went to the grocery store and gasped when we saw that bird was $45. Yes, it feeds a lot of people, but so does spaghetti.
3. Beef has better holidays.
Ok, so the bird's got Thanksgiving and Christmas. But beef has Independence Day, Labor Day, Memorial Day, and all football season. Beat. That.
4. Beef comes in different varieties.
There's no such thing as "crafted" turkey, turkey and brisket, or turkey with rib eye. Turkey just always tastes like...turkey. The only choice you get is light or dark meat.
5. You can eat beef with your hands.
Turkey on the go just isn't a thing. But burgers are for real!!!
6. Beef has more choices for leftovers.
Turkey leftovers include the following: turkey, turkey sandwich, turkey pot pie, turkey noodle soup. But leftover beef? Why...you can do so much with it: sloppy joes, loose beef sando, tacos, taco salad, beef and noodles, ground beef stroganoff, burritos, breakfast burritos, stuffed peppers, lasagna...
You can put turkey in a taco, but it's just not the same.
8. Taco Tuesday.
If tacos are good enough that they get their own weekly holiday, then "tacos" deserves two bullet points.
9. Turkeys are hard to carry.
Turkeys are big. And heavy. And take days to thaw. And all day to cook. But beef is easy. You can carry it, store it, fit it in a grocery bag, freeze it, thaw it and cook it with way less effort than a turkey.
There's nothing more American (in our opinion) than a perfectly-grilled burger. Yes, turkey is the traditional choice for Thanksgiving, but burgers are a part of nearly every household and American restaurant all year round.
So there you have it. Beef is better. But regardless what you choose for your holiday meal, we wish you savory moments throughout. Happy Turkey (or Beef) Day!
While we will always love our bacon-wrapped, Kobe-crafted burgers and savory meatloaf made from Steakhouse Elite ground brisket, we have a lighter side, too! And we thought there was no better way to feature our feel-good grass-fed line of Steakhouse Elite ground beef than with a grass-fed Paleo recipe.
So, if you are thinking more about what you are putting into your body, or maybe you’ve even made the switch to a more natural or even paleo diet, here is a recipe that pairs feel-good grass-fed beef with a Paleo dinner dish.
Paleo Swedish Meatballs
1 lb Ground Steakhouse Elite Grass-fed Beef
1 lb Ground Pork
1 TBSP of Parsley
1 TSP Salt
1 TSP Black Pepper
¼ TSP Cinnamon
¼ TSP Nutmeg
1/8 TSP Ground Cloves
1/2C Sweet Onion, chopped
1 Garlic Clove, minced
1/3C Sweet Onion, chopped
1 Garlic Clove, minced
14 oz Can of Full-Fat Canned Coconut Milk
2 C Beef Broth
2 TBSP Butter
1 TSP Black Pepper
3 TBSP Tapioca Flour (for thickening)
Salt to taste
For the Meatballs
For the Gravy
Feel good food made with feel-good beef. Now that’s a win-win!
Whether it’s your Monday Night Football go-to, your favorite Halloween Crockpot dish, or just a fall classic in your household, chili is as much a part of October as pumpkins. So, why not take both these classics, chili and pumpkin, and put them together in a seasonal Paleo recipe: Pumpkin Spice Chili.
Paleo Pumpkin Spice Chili Recipe
What You’ll Need:
1T Olive Oil
1 White Onion, chopped
6 Cloves Garlic
1 Bell Pepper, diced
1 Jalapeño, minced
1-1/2 lbs Steakhouse Elite Grassfed Ground Beef
2 (14.5oz) Cans Roasted Tomatoes
1C Beef Broth
1T Chili Powder
1 (15oz) Can of Pumpkin Puree
How to Do It:
Heat a large stock pot over medium heat. Add olive oil, onion and garlic and brown until onions become slightly translucent.
Add bell pepper and jalapeno and cook until soft.
Add raw Steakhouse Elite ground beef and brown. Once browned, add tomatoes, broth and spices and simmer for five minutes. Add pumpkin and simmer for another 10 to 30 minutes (the longer you simmer it, the more the flavors will develop).
Contrary to popular belief, the meatball is not an Italian dish at all; it’s actually American. Dense, round and packed with breadcrumbs, herbs and cheese, it’s a common American favorite.
But at Steakhouse Elite, we like to do things, well, a little bigger and a little better! So, we’ve elevated this recipe for meatballs to entirely new level, with giant meatball Parmesan made in with the velvety, Kobe-crafted texture of Steakhouse Elite ground beef.
But before you race to pull out that brick of ground beef sitting in your fridge, we warn against using just any ground beef for this recipe. The size of the meatball without the delicious marbling of our ground beef would leave this humongous beef ball too dense, or falling part, and lacking flavor. But when you use quality beef, culinary creations like this are possible, allowing you to have the biggest, most succulent American meatball around.
Mega Meatball Parm
1lb Steakhouse Elite Kobe-Crafted Ground Beef
14oz pork sausage
1/3C seasoned breadcrumbs
1 clove garlic
2t tomato paste
1T parsley (minced)
1/4C shredded Parmesan
1 jar of favorite marinara sauce
1/4C shredded mozzarella
Preheat your oven to 350 degrees.
In a large bowl, combine beef, sausage, breadcrumbs, egg, garlic, tomato paste, parsley, salt and Parmesan and mix well with hands to combine.
Create giant meatballs with hands and place in a greased loaf pan. Bake on 350 degrees (uncovered) for 45-50 minutes until the middle of the meatball reaches at least 160 degrees.
Remove giant meatballs from oven, carefully drain excess fat, and top with marinara and mozzarella. Bake for an additional 3-5 minutes until cheese is hot and melted.
Just because we are picky and love the best doesn't mean that our team here spends hours over a stove, oven or barbecue. We believe that meals can be simple, quick and restaurant quality without all the work. That's why we offer our Kobe-Crafted, Grass Fed and Angus products, conveniently packaged and available in your grocer's case in the form of ground beef, fresh burgers, frozen burgers and even sliders.
But you can't have burgers every night (however if you do, no judgement here...you've now become our favorite customer). So, coming up with a way to mix up your dinner routine without a lot of extra effort is at the top of many of our customers' lists. We see you...out there on Pinterest, pinning ideas for meal planning and meal prep, and we get it! In fact we are meal planners ourselves. So, to help you along with this process, here are a few realistic tips we've developed for meat-loving meal preppers. Hey, we're not superman either. We like the short cuts and easy way to do things when they don't compromise taste.
Real-World Tips for Meal Planning & Meal Prep
Compile a List of Recipes.
Enlist your best effort deciding ahead of time the meals you would like to make and sketch out a list. We find the best way to do this is to compile a working list of meals you like to cook or would like try and write them down or create a Pinterest board. Make sure to include recipes with a variety of meats, vegetables and sides so you have plenty to choose from.
When selecting recipes, consider one dish wonders. Casseroles, foil meals and crock-pot recipes are a great way to get your meats and veggies in one simple dish. They also require little prep, attendance, and clean up afterwards.
Check Out What's On Sale and In-Season.
Now that you have a list of recipes you would like to cook, take a look at your favorite grocer's ad to see what's on sale and in-season. From there, you can get a good idea of what makes the most sense to cook that week. For example, if pork chops are on sale, pull out that Mustard Dill Pork Chop Recipe, and if Steakhouse Elite is on sale (lucky you!), you can opt to try one of our many recommended beef recipes. Same goes for fruits, vegetables and other fresh foods.
By thinking ahead of time what you want to serve for the week, you can eliminate last-minute runs to the grocery store, saving you time and money. Those who meal plan well not only save by cooking around what’s fresh, on-sale, and in-season, but they also find ways to re-use pieces of their meal throughout the week. For example, a roast can be eaten one night, and then used to make shredded beef tacos the next; or spaghetti and meatballs becomes pizza sauce and toppings the next. Another way to do this is to try to target recipes that have similar ingredients to maximize your budget, like tacos, a southwest chicken salad and a ground beef pizza.
Make Your List.
The most time-consuming, and probably least favorite part of meal planning is making the list. We suggest doing this chore when you can squeeze in a free 15 to 30 minutes. Many of our people are seen pulling their lists together during baseball practice, on lunch break or while waiting in line at the DMV or post office. Efficiency is key!
You can opt to make a list on paper, digitally, or directly on your grocer's website. Often, these lists and orders can be saved so you can simply re-use the same list or order when you choose that same meal plan another week.
Find Ways to Cut Corners.
With the development of online ordering, store delivery and in-store pickup, the process of grocery shopping has become a lot easier! We have found that ordering online, though it initially takes about 20-30 minutes, is much less time-consuming than driving to the store, meandering through the aisles, checking out and loading up the car--all of which can take upwards of one to two hours. There's also an added bonus of only buying what you need and nothing more, which saves money and waste!
Make Your Food Prep Painless.
There are a few ways you can really cut down on the time spent prepping in the kitchen. Some of these include:
Rethink Your Idea of Balanced.
We spend a lot of extra time preparing unnecessary extras for our dinners. Next time you are pinched for time, take a moment to really evaluate each ingredient for taste and nutrition. For example, do you really need to add croutons to the salad? Or dinner rolls? Or even rice or pasta side dishes? You can simplify your meals by creating beef and vegetable combinations and skimp on the starches. This will save you time, and your family may not even notice the difference.
Make You Cooking Day Fun.
Pick one day out of the week to prepare the majority of your meals ahead of time and make an event out of it. Put on some music, invite a friend over to prep with you and maybe even cork a bottle of champagne and cook with mimosas-infused enthusiasm. Let the cooking begin, start dicing, prepping, stirring and storing. Put all ingredients for your crock-pot meal in a baggie, or prepare and refrigerate a lasagna or casserole so all you have to do is reheat and serve on a busy night.
Clean Up Time.
After meal prepping there's always a mess in the kitchen. The good news is, if done right, it is one mess, one time a week! There's nothing else to clean up for the rest of the week because your meals are grab-and-cook with very little--or no--dishes to scrub, counters to clean or messes to sweep up!
Where else but a tailgate can you be part of the live action, celebrate with like-minded fans, wear face paint, and act like you’re 21 all over again? Why, tailgating!
As the self-proclaimed "official burger of race season" and a tailgating burger that's always "first to the finish," we consider ourselves to be pretty lucky that our burgers are the main event of the BBQ at many concerts, football games, NASCAR races, festivals and cook outs. And while we know tailgaters look forward to more than just their burger--the party atmosphere, the live action, the fans, the games, the drinks and the swag--we know FOOD is a pretty important piece of the party. Any tailgater is proud to receive the title of "most savory burger", "best chili" or "most outrageous" grilled specialty.
So, whether you are opting to drive to the stadium and pull the tailgate down, or just cozy up on your own couch on game day, these crowd-pleasing tailgating recipes can help make your game day meal something to root for!
Best Of: Tailgating Recipes
Best Crowd-Pleasing Make Ahead Dish: Crockpot Bolognese
Best Twist on a Steakhouse Burger: Maple Bacon Beer Burger (just sub with Steakhouse Elite Angus or Grass Fed ground beef)
Best Serve-Yourself On Game Day Dish: Sweet Sloppy Joes (a perfect complement to the bold and savory flavor of our Steakhouse Elite Kobe-Crafted beef)
Most Creative Tailgate Dish: Create Your Own Hot Dog Bar
Best Chili Dish: Pumpkin Spice Chili
Before the National Anthem. Before the lights. Before someone wins and someone loses.
Before all of that there is a long moment when sports fans come together over a cold beer and hot grill in honor of their favorite team or athlete and think, "we could win this one."
Before there are winners and losers, there are tailgaters. But to non-sports the mystery of tailgating is one that is perplexing. Why does it draw such a crowd and what makes it so fun? The answer is actually quite simple: the excitement of the possibility of winning exists and it is amplified by surrounding yourself by other people who want it just as badly.
Hope, tradition, and camaraderie bring sports fans together to tailgate. As long as these three things exist, a tailgate culture is inevitable, whether you are at the track or stadium, in a bar or on the comfort of your own couch with friends.
The Culture Behind Tailgating: 3 Components
You love what you love. That may be a racer, player or team. We become connected to these teams and players as if we know them personally, wishing upon them the best as if they were a son, daughter, niece, nephew, friend or family member. Their win is our win, and their loss pains us personally. But before the game or competition, there is a moment when anything can happen. That moment conjurers hope: the idea that the win is there for the taking and it could belong to anyone. Everyone wins in a tailgate because before game time or race time, everyone has an equal opportunity to win.
Think tailgating is a new development? Think again.
John Sherry, a University of Notre Dame cultural anthropologist, conducted a two-year study of college tailgating and found that the parking lot parties have ties to harvest celebrations in ancient Rome and Greece, picnics during Civil War battles and modern gatherings such as camp-outs at Jimmy Buffett concerts and Occupy Wall Street encampments. He says, "The idea of getting out of your house and feasting and drinking somewhere else is a pretty old tradition. People eat and drink and build up community in the process. It's one last blowout before we hunker down for winter."
So, the idea of gathering over food and events is not only one of ancient tradition, but it's one that takes on many forms--from concerts, to rallies, to celestial events, to sporting events. It is almost ingrained in us to celebrate an event or happening over food and drink and is the reason we associate the smell of charcoal-roasted burgers and iced-down drinks with BBQ's, tailgates, picnics and festivals.
There's a reason every stadium, track, game or tailgate flows with sports fans daunting the same attire, talking the same sports talk and eating the same tailgate foods: camaraderie.
At a tailgate, sports fans become a miniature, temporary community of people. A spectator may scratch their head as to why every week fans would be such a magnet to a tailgate that often dons the same food, entertainment and people. The answer to that is tailgaters have created their own community and culture within the sport that they love.
Tailgating "is more about sharing than it is about competition," and people who participate help build the brands of their favorite teams. "The individual traditions that they are creating add to the larger tradition. They see it as participating in the team experiences," says John Sherry, Anthropologist from University of Notre Dame.
While the culture behind the tailgate may seem perplexing, it quite simply has to do with meeting the needs of the things we want: hope, tradition and belonging. It's a couple hours over the grill, in a parking lot and with friends that creates an environment where there aren't yet any winners or losers, just sports fans.
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