65% ground beef grass-fed Angus + 35 % pastured Ferme d'ORée ground pork

Here are two recipes:

Best meatloaf

- 2 lb ground beef (or a mix of ground meat)

- 1 onion, finely chopped

- 2 eggs

- 3 garlic cloves, minced

- 3 tbsp ketchup

- 3 tbsp parsley, chopped

- 1 cup panko

- 1/3 cup milk

- 1 ½ tsp salt

- 1 ½ tsp oregano

- ½ tsp ground pepper

- ½ tsp paprika

Glaze

- ¾ cup ketchup

- 1 ½ tsp vinegar

- 2 tbsp brown sugar

- 1 tsp garlic powder

- ½ tsp onion powder

- ½ tsp pepper

- ¼ tsp salt

Preheat oven to 375 degrees F. If using a loaf pan, line with parchment paper. If using a cookie sheet, line with parchment. Add all ingredients together (except for glaze), mix well and either place in loaf pan or form a loaf shape on cookie sheet. Bake for 50 minutes. In a medium bowl, mix the glaze together. Spread over the meatloaf and return to oven for another 20 minutes (or until internal temp reaches 160F). Let meatloaf rest for 10 minutes before serving.

Stuffed cabbage rolls

- 1 green or Savoy cabbage

- 1 lb ground beef

- 1 lb ground pork

- 2 teaspoons salt

- 3 teaspoons pepper

- 2 small onions, chopped

- 2 cups white rice, rinsed

- 1 cup milk

- 3 cloves garlic, chopped

- 2 eggs, beaten

Sauce

- olive oil

- 1 onion, finely chopped

- 2 garlic cloves, finely chopped

- 1 large can of good tomatoes

- 5 Italian tomatoes, diced

- 2 tablespoons cider vinegar

- 2 teaspoons Worcestershire

- 1 tablespoon brown sugar

- Salt and pepper to taste

Preheat oven to 350F. Bring a large pot of salted water to a boil. Cut out the heart of the cabbage and plunge it into boiling water for 5 minutes. Take out and carefully remove the leaves, leave to cool and cut off the center rib for easy rolling.

Mix meat, salt, pepper, onions, rice, milk, garlic and eggs together.

In a medium saucepan, heat 2 tablespoons of oil and sauté onion for 3 minutes. Reduce the heat and add the garlic. Cook for one minute, stirring constantly. Add tomatoes, cider vinegar, sugar, and Worcestershire. Simmer for 10 minutes.

Place about 4 tablespoons of the meat mixture on a cabbage leaf. Roll into a cigar shape and tie or secure with a toothpick. Repeat.

Place a thin layer of tomato sauce in an ovenproof dish. Place the cigars side by side in the dish and cover with the remaining sauce. Cover with aluminum foil and bake for 90 minutes.