From Farm to Butcher to Table

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The idea of “farm to table” is a pretty big trend right now. Although, I’m sure it’s nothing new. People have been slaughtering cows, chickens, etc. early in the morning for years and cooking those same cuts of meats for dinner.
 
Last weekend, Food Monster and I attended a cooking class at Left Bank Butchery, a small butcher shop in Saxapahaw (Sax-a-pa-haw), NC that focuses on whole animal butchering.  Nothing and I mean NOTHING, down the animal bones, goes to waste.

While there, I picked up a few meats that were sure to be a great addition to my kitchen. From the ground beef, to the steaks, to the guanciale, to the fresh in house stuffed sausage, it was like the heavens were shining down on the meat in the display case. It was like the meat had truly been touched by the Lord, Himself.

I took no prisoners at Left Bank Butchery! If it looked good, it made its way home, across county lines, with me. All Food Monster managed to get was an $8.19 (Eight Dollars AND Nineteen Cents) Davao, Philippines White Chocolate Bar, albeit I cannot deny, it sure was good.

Once home, I opened one package of meat (kielbasa) and the good smell of smoke hit me like a cool breeze on a hot summer day. It was so refreshing to my curious soul. The seared kielbasa found its way into Kielbasa Grilled Cheese with Sauteed Onion with fresh Gouda, which I also got from the butcher. Who said grilled cheese had to be cheese and bread only? If there is a written rule out there, sue me, because I just broke it with absolutely no regrets!

I love cooking with fresh ingredients as much as I can in my kitchen. I determined there was no better way to use my butcher beef than for meatloaf muffins, which later became savory “cupcakes.” I served them with Garlic Parmesan Mashed Potatoes. This recipe allowed me to use fresh Parmesan, fresh red bell pepper, fresh onion and fresh parsley just to name a few. Sounds like a fresh foodie’s dream, right? If I could have purchased all of those items at Left Bank Butchery, I more than likely would have done so.
 
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If you have children, this is a great recipe for them jump in and help. Just be sure to thoroughly wash their hands before they run off and touch everything or put their fingers in their mouths.

It’s exciting to see the colors of the fresh ingredients come together with these two dishes.

Enjoy!!

XOXO (1)

Meatloaf Muffins

Ingredients

Yields: 6-8 Muffins

Prep Time: 15 Minutes

Cook Time: 35 Minutes

For the Meatloaf:

  • 1/2 Cup Whole Milk
  • 3 Slices of White Bread
  • 1 Pound of Ground Beef
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 1/2 Large Onion, chopped
  • 1/2 – 3/4 Bell Pepper (red, yellow or orange), chopped
  • 1 tsp Kosher Salt
  • 1/4 tsp Fresh Cracked Black Pepper
  • 1/4 Cup Fresh Parsley, chopped
  • 2 Whole Eggs, beaten

For the Sauce:

  • 1/2 Cup Ketchup
  • 1/4 Cup Brown Sugar
  • 1/2 tsp Dry Mustard

Directions

  1. Preheat oven to 350 degrees F. Pour milk over the bread slice and allow it to soak for several minutes. It also helps to have all vegetables chopped and the Parmesan grated prior to starting this recipe. Spray muffin pan and set aside

  2. Place the ground beef, milk-soaked bread, Parmesan, chopped bell pepper, chopped onion, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
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  3. Mix all meatloaf ingredients until well combined. Divide mixture evenly among muffin cups and place muffin pan on cookie sheet. This cookie sheet will catch rebel juices and avoid making a mess.

  4. Mix the sauce ingredients and top each meatloaf muffin with a spoonful of sauce.

  5. Place in oven and bake for 30-35 minutes.

 

While the meatloaf muffins are cooking, prepare a big vat of Garlic Parmesan Mashed Potatoes to serve on the side or on top of the meatloaf muffins. My mashed potatoes had a little treat on top – GUANCIALE – it’s like glorified Italian bacon!

Garlic Parmesan Mashed Potatoes

Yields: 6 – 8 Servings

Prep Time: 10 minutes

Cook Time: 20 Minutes

Ingredients 

  • 2 1/2 Pounds of Potatoes, peeled and diced
  • 1 Cup Freshly Grated Parmesan Cheese, divided
  • 1/2 Cup Sour Cream
  • 1/3 Cup Fresh Parsley, chopped
  • 2 Tbsp Butter
  • 2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Fresh Cracked Black Pepper
  1. Add potatoes to a large pot of cold water and cook over medium-high heat until water starts to boil. Cook until a fork goes through potatoes easily, about 15-20 minutes. Drain water and return potatoes to the pot.

  2. While potatoes are still hot, add sour cream, butter, 3/4 Cup Parmesan cheese, garlic powder, salt and pepper. Mash or beat potatoes until they are creamy in texture.

  3. Stir in parsley.

  4. Top with remaining Parmesan cheese and parsley to serve. If you like, you can top your potatoes with guanciale or bacon.

 

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Disclaimer: Biscuits & Savvy has not been paid to promote Left Bank Butchery. All opinions contained herein are that of our own. Check Left Bank Butchery out at your own risk, it will be worth it!!

Recipe for Meatloaf mixture inspired by Ree Drummond, but we have made it our own!

Recipe for Garlic Parmesan Potatoes inspired by Dishing Delish, but we have made it our own!

© 2016 Biscuits & Savvy



Meatloaf Muffins & Garlic Parmesan Mashed Potatoes
Print Recipe
© 2016 Biscuits & Savvy
Servings Prep Time
6-8 Muffins 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6-8 Muffins 15 Minutes
Cook Time
35 Minutes
Meatloaf Muffins & Garlic Parmesan Mashed Potatoes
Print Recipe
© 2016 Biscuits & Savvy
Servings Prep Time
6-8 Muffins 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6-8 Muffins 15 Minutes
Cook Time
35 Minutes
Ingredients
For the Meatloaf
For the Sauce
Servings: Muffins
Instructions
For the Meatloaf Muffins
  1. Preheat oven to 350 degrees F. Pour milk over the bread slice and allow it to soak for several minutes. It also helps to have all vegetables chopped and the Parmesan grated prior to starting this recipe. Spray muffin pan and set aside.
  2. Place the ground beef, milk-soaked bread, Parmesan, chopped bell pepper, chopped onion, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
  3. Mix all meatloaf ingredients until well combined. Divide mixture evenly among muffin cups and place muffin pan on cookie sheet. This cookie sheet will catch rebel juices and avoid making a mess.
  4. Mix the sauce ingredients and top each meatloaf muffin with a spoonful of sauce.
  5. Place in oven and bake for 30-35 minutes. Allow muffins to rest for 10 minutes before removing from the muffin pan.
For the Potatoes
  1. Add potatoes to a large pot of cold water and cook over medium-high heat until water starts to boil. Cook until a fork goes through potatoes easily, about 15-20 minutes. Drain water and return potatoes to the pot.
  2. While potatoes are still hot, add sour cream, butter, 3/4 Cup Parmesan cheese, garlic powder, salt and pepper. Mash or beat potatoes until they are creamy in texture.
  3. Stir in parsley.
  4. Top with remaining Parmesan cheese and parsley to serve. If you like, you can top with guanciale or bacon.
Recipe Notes

Recipe for Meatloaf Muffins inspired by Ree Drummond, but we have made them our own!

Recipe for Garlic Parmesan Mashed Potatoes inspired by Dishing Delish, but we have made them our own!

© 2016 Biscuits & Savvy

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