Crispy Quinoa Meatloaf

2 pounds lean sirloin steak, ground/mince

2 cups cooked quinoa

3 garlic cloves, crushed

1 cup fresh parmesan cheese

Handful fresh Italian parsley, chopped

2 large eggs

3 tablespoons tomato sauce

3 tablespoons whole grain mustard

3 tablespoons worcestershire sauce

3 tablespoons extra virgin olive oil

Sea salt and black pepper

Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.

Mold the meatloaf on a greased 8" by 8" pyrex dish. Bake for 1 hour to 1 1/2 or until it's cooked, golden brown, and crispy on top. Remove from the oven and let rest for 10 minutes. 

Grilled Sirloin Steak

2 lb sirloin steak (1 inch thickness)

4 large garlic cloves, crushed

1/2 cup extra virgin olive oil

sea salt and black pepper

Combine extra virgin olive oil and garlic and season with sea salt and black pepper. Generously rub steak with half the marinade. Put in a large ziplock bag and refrigerate for up to two days.

Pre heat outdoor grill to high heat.

Remove steak from refrigerator and bring to room temperature (about 30 minutes). Season with sea salt and black pepper.

Grill steak for 8 minutes per side for medium rare (alter time for more or less rare). Transfer to a warm plate and drizzle with extra virgin olive oil and garlic marinade. Let the steak rest for 10 minutes before you cut the steak into desired portions.

Spinach Meatballs with Roasted Tomato Sauce

Meatballs:

1/2 lb fresh ground lamb

1/2 lb fresh ground sirloin

1/2 lb fresh ground pork

2 garlic cloves, crushed

3 slices sourdough bread

1 cup fresh spinach, finely chopped

1/2 red onion, finely chopped

1/3 cup fresh parsley, chopped

1 cup freshly grated parmesan cheese

1/2 cup milk

3 tablespoons extra virgin olive oil (plus extra)

2 tablespoons pesto

Sea salt and black pepper

Soak bread in milk.

Add one tablespoon of olive oil to a large deep sided skillet on medium heat. When oil is hot, add garlic and onions. Saute until onions is soft. Set aside to cool. 

Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet.

Preheat oven to 400 F.

Bake meatballs for 30 minutes or until crispy and brown.

Roasted Tomato Sauce:

12 large Roma tomatoes, cut in half

2 heads fresh garlic

Extra virgin olive oil

Balsamic Vinegar

3 tablespoons fresh parsley, chopped (plus extra)

1/4 cup fresh basil leaves, chopped finely

sea salt and black pepper

Preheat oven to 425F.

Cut a thin slice off each head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil and balsamic vinegar. Season with salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft and golden (about 1 hour). During the last 30 minutes of cooking, on a prepared baking sheet, toss tomatoes in extra virgin olive oil and arrange in a single layer. Season with salt and black pepper. Drizzle with balsamic vinegar. Sprinkle with fresh parsley and bake until soft and caramelized.

Squeeze out flesh of the roasted garlic, add to a blender with the rest of the ingredients. Drizzle in two tablespoons of olive oil. Season with sea salt and black pepper. Blend to your desired consistency.

Serve over meatballs and spaghetti with fresh artisan bread on the side.

Meatloaf with Balsamic Pear Glaze

Meatloaf:

1 lb pork loin, minced/ground

1 lb top sirloin steak, minced/ground

1/2 small onion, finely chopped

1/2 cup celery, finely chopped

2 small garlic cloves, minced

1 tablespoon fresh thyme leaves, finely chopped

1 tablespoon fresh parsley, finely chopped

3 slices of multigrain bread (soaked in 1/2 cup of milk)

1 cup fresh parmesan cheese, grated

2 large eggs

3 tablespoons extra virgin olive oil

Salt and black pepper

Glaze:

1 large pear, skinned and thinly sliced after removing seeds and core

1 cup balsamic vinegar

2 tablespoon raw brown sugar

juice of half a orange

Preheat oven to 400 F. 

Heat one tablespoon of oil in a large saute pan over high heat. Add celery, onions and garlic and cook until soft. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, soaked bread, cheese, extra virgin olive oil and the cooked vegetables and mix to combine.

On medium-high heat, bring a small saucepan with all the ingredients for the glaze to a rolling boil for 3 minutes and reduce heat to a low simmer for a further 30 minutes or until glaze is thick. Set aside.

Mold the meatloaf on a greased baking sheet. Bake for 1 hour to 1 1/2 or until it's cooked and golden brown and crispy on top. Brush the meatloaf generously with the glaze twice during the last 20 minutes of cooking ensuring to use up all the glaze. Remove from the oven and let rest for 10 minutes. Sprinkle feta crumbles on top and serve warm.

   

Meatballs and Marinara Sauce

Meatballs:

1 lb. lean ground top sirloin steak

2 garlic cloves, chopped

1/2 cup Italian parsley, chopped

1/2 small white onion, chopped

1 egg

3 slices whole wheat bread (or similar)

1/2 cup water

1/2 cup parmesan cheese, freshly crated

3 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

Preheat oven to 400 F.

Soak bread in 1/2 cup of milk. Combine all ingredients. Scoop meat mixture with an ice cream scoop. Place onto a greased baking sheet. Sprinkle grated parmesan cheese on top. Bake at 400 F for 15 minutes.

Marinara Sauce:

1 1/2 teaspoon extra virgin olive oil

1 small garlic clove, chopped

1/2 small white onion, chopped

1 28-ounce can crushed roasted tomatoes

1 28-ounce can tomato puree

1 cup tomato paste

2 tablespoons pesto

1 teaspoon salt

1 teaspoon black pepper

Heat extra virgin olive oil in a large pan over medium heat. Add garlic and onion, saute until soft. Add tomato puree, crushed tomatoes, and tomato paste. Stir well. Bring to a simmer. Season with salt and black pepper. Add pesto and simmer on low heat for 1 hour or until sauce thickens. Drizzle extra virgin olive oil on top.

Serve meatballs hot over cooked pasta of choice, mashed potatoes, etc., adding marinara sauce and extra parmesan cheese.