Green Chile Meatloaf

With our Prime cuts we make your mouth water with bold full flavored appetizers.

appetizers

Blackened Salmon Salad

savor the finest cuts of USDA Prime beef, from tender filet mignon to flavorful ribeye, expertly grilled to perfection.

ribeye

filet mignon

Preheat a small skillet over medium heat and add 1 tablespoon olive oil. Add the finely diced onion and a pinch of salt. Sauté until translucent and just beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Sauté onion and garlic

Warm the 1/2 cup milk briefly (about 15 seconds in microwave or until lukewarm). Place 1 cup fresh breadcrumbs in a small bowl and pour the warm milk over them. Let sit 2–3 minutes until absorbed, then fluff with a fork.

Soak breadcrumbs

In a large bowl, add 1 lb ground beef and 1/2 lb ground pork. Break the meats up lightly with your hands or a spoon so they mix evenly. Add the soaked breadcrumbs (including any residual milk), the sautéed onion and garlic (cooled), and 1 large egg. Mix gently with your hands until combined but not overworked (about 20–30 turns).

Mix ingredients

Stir in 3/4 cup chopped drained green chiles, 2 tablespoons chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1.5 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until evenly distributed. Test and adjust seasoning: take a tablespoon of mixture, cook quickly in a skillet and taste for seasoning, adding a pinch more salt or spice if needed.

Fold in flavorings

Line a rimmed baking sheet with parchment or lightly grease a 9x5-inch loaf pan. Transfer the meat mixture to the pan or shape into a loaf on the sheet, pressing to remove large air pockets and smoothing the top. Make a shallow indent along the top center (this helps even cooking).

Shaping

In a small bowl, whisk together 1/2 cup ketchup, 1.5 tablespoons honey, 1 tablespoon fresh lime juice, 2 tablespoons extra chopped green chiles, 1/2 teaspoon minced chipotle in adobo (optional), and 1/4 teaspoon salt until smooth.

Make green chile glaze

Preheat oven to 375°F (190°C). Brush about half of the glaze evenly over the top of the formed meatloaf. Place on the middle rack and bake 35 minutes. Remove from oven, brush with the remaining glaze, then return to oven and bake an additional 15–20 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). If using a loaf pan, total bake time will be about 50–60 minutes.

Bake meatloaf

Remove meatloaf from oven and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute and make slicing easier.

Rest

Slice meatloaf into 8 equal pieces. Garnish with sliced green onions and fresh cilantro leaves. Serve with lime wedges on the side to squeeze over each slice if desired.

Serve

ground beef (80/20)

ground pork

large egg

milk

fresh breadcrumbs

yellow onion, finely diced

garlic, minced

canned mild green chiles, drained and chopped

fresh cilantro, chopped

ground cumin

smoked paprika

kosher salt

black pepper, freshly ground

olive oil (for sautéing)

tomato ketchup

honey

adobo or canned chipotle in adobo, minced (optional for heat)

fresh lime juice

extra chopped green chiles (from same can)

salt

sliced green onions

fresh cilantro leaves

lime wedges

Thinly slice 0.75 lb prime steak across the grain into bite-size pieces. In a bowl toss the slices with 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Let sit at room temperature for 15 minutes.

Prepare and marinate steak

Preheat oven to 425°F (220°C). Arrange 1 loaf of baguette slices on a baking sheet, brush both sides lightly with remaining 2 tbs olive oil and rub one side of each slice with the halved garlic clove. Toast for 6–8 minutes until golden and crisp, flipping once. Remove and keep warm.

Toast baguette slices

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if needed. Sear steak slices in a single layer for 30–45 seconds per side for medium-rare (longer for desired doneness). Work in batches to avoid overcrowding. Transfer to a plate and let rest 3 minutes, then slice any larger pieces into small strips suitable for crostini.

Sear the steak

Spread about 1 tbsp (portion of 1/2 cup total) soft goat cheese on each toasted slice. Top each with a few arugula leaves and 2–3 slices of seared steak. Drizzle a little balsamic glaze over each crostini and garnish with a light sprinkle of flaky sea salt if desired. Serve warm.

Assemble crostini

In a food processor combine 1 cup packed parsley, 1/4 cup cilantro (optional), 2 tbs oregano leaves, 2 garlic cloves, 2 tbs red wine vinegar, 6 tbs olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse until herbs are finely chopped but still slightly textured. Taste and adjust salt or acidity. Transfer to a bowl and set aside.

Make chimichurri sauce

In a bowl combine 1 lb cubed prime beef, 2 tbs olive oil (for marinade), 1 tbs soy sauce, 1 tsp hot sauce, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat thoroughly and let marinate 15–20 minutes at room temperature (up to 1 hour refrigerated).

Marinate beef cubes

If using wooden skewers, soak them in water 20–30 minutes. Thread marinated beef cubes onto skewers, alternating with pieces of red bell pepper and red onion, leaving a little space between pieces for even cooking. Use about 8 skewers; adjust pieces per skewer to fit.

Assemble skewers

Preheat grill to high or set broiler to high and position rack 6 inches from heat. Oil grates or brush skewers lightly with oil. Cook skewers 2–3 minutes per side over direct high heat for medium-rare to medium, turning until nicely charred but still juicy (total 6–9 minutes depending on size). Use an instant-read thermometer if desired: 125–130°F for rare, 135°F for medium.

Grill or broil skewers

Place skewers on a platter, spoon chimichurri over the hot skewers and garnish with chopped parsley. Serve remaining chimichurri on the side for dipping. These pair well with the steak crostini — offer both for guests.

Serve skewers

Arrange the smoky prime steak crostini and spicy prime meat skewers on a large platter, garnish with extra arugula and chopped parsley. Keep crostini warm and serve skewers hot with extra balsamic glaze and chimichurri in small bowls for guests to drizzle or dip. Total prep and cook time below.

prime beef steak (sirloin or ribeye), trimmed and thinly sliced

baguette, sliced 1/2-inch thick

olive oil

garlic clove, halved

sea salt

freshly ground black pepper

soft goat cheese (or cream cheese)

fresh arugula, lightly packed

balsamic glaze (store-bought or reduced balsamic)

prime beef, cut into 1-inch cubes (sirloin or strip)

red bell pepper, cut into 1-inch pieces

red onion, cut into 1-inch wedges

olive oil (for marinade)

soy sauce

hot sauce (or sriracha)

wooden or metal skewers (soaked wooden skewers if using wood)

fresh parsley (for garnish)

flat-leaf parsley, packed

fresh cilantro (optional), packed

fresh oregano leaves (or 1 tsp dried oregano)

garlic cloves

red wine vinegar

red pepper flakes

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, cayenne pepper, salt, and black pepper. Stir until evenly mixed.

Make the blackening rub

Pat the salmon fillets dry with paper towels. Lightly coat each fillet with 1 teaspoon olive oil, then press both sides of the fillets into the blackening rub so they are evenly coated. Let rest 5 minutes at room temperature.

Prepare the salmon

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon unsalted butter and remaining 1 teaspoon olive oil. When butter is foaming, add salmon fillets skin-side down. Cook without moving 4–5 minutes until the skin is crisp and the bottom is deeply browned and blackened. Flip carefully and cook 2–4 minutes more (depending on thickness) until salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium. Remove from pan and let rest 3 minutes; residual heat will finish cooking. If fillets are thick, you can finish in a 375°F (190°C) oven for 3–5 minutes after flipping.

Cook the salmon

In a small jar or bowl combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as desired.

Assemble the salad while the salmon rests. In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle about half of the dressing over the greens and toss gently to coat. Arrange the dressed greens on two plates.

Slice the rested salmon into 2–3 pieces per fillet or leave whole according to preference. Place salmon on top of each salad. Fan sliced avocado alongside and sprinkle fresh cilantro if using.

Sprinkle toasted pumpkin seeds or sliced almonds over the salads for crunch. Serve immediately with lime wedges and the remaining dressing on the side.

salmon fillets (skin-on, 6–8 oz each)

paprika

garlic powder

onion powder

dried oregano

dried thyme

cayenne pepper

olive oil (for coating)

unsalted butter

mixed salad greens (romaine, baby spinach, arugula)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

avocado, sliced

fresh cilantro leaves (optional)

fresh lime juice (about 1 lime)

Dijon mustard

honey or maple syrup

minced garlic

black pepper

toasted pumpkin seeds or toasted sliced almonds

Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat them dry on both sides with paper towels to remove excess moisture.

Bring to room temperature

Lightly brush both sides of each steak with olive oil (about 1 tbs per steak). Generously season both sides and the edges with kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Season

If using a grill: preheat to high heat (about 500°F / 260°C) with a clean grate. For a cast-iron pan: preheat over high heat until smoking hot. Ensure adequate ventilation.

Preheat grill or pan

Place the steaks on the hot grill or in the hot pan. For 1 to 1.5-inch thick ribeyes: sear 3–4 minutes per side with lid open for a nice crust. After searing both sides, move to indirect heat on the grill or reduce pan heat to medium-low and continue cooking. Use the following approximate guide for doneness (internal temperature measured at thickest part with an instant-read thermometer): rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). For medium-rare, continue cooking about 3–6 more minutes total depending on thickness.

Sear and cook

For very thick ribeyes (2 inches or more) or more even cook: preheat oven to 250°F (120°C). Place seasoned steaks on a rack on a baking sheet and cook in the oven until 10–15°F below target doneness (about 20–40 minutes depending on thickness). Then sear 60–90 seconds per side in a smoking-hot cast-iron skillet or on the hot grill to form a crust.

Reverse-sear alternative (optional)

In a small saucepan or skillet over medium-low heat, melt the unsalted butter with smashed garlic cloves, thyme sprigs, and rosemary for 2–3 minutes to infuse. Remove from heat and discard the garlic and herb stems if desired, or leave sprigs for presentation.

Make compound butter while steaks rest

If using a pan: during the last 1–2 minutes of cooking, tilt the pan and spoon the warm butter and aromatics over the steaks continuously to baste and flavor. If using a grill: after removing steaks to rest, spoon the warm butter over them before serving.

Baste steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes for 1–1.5 inch steaks (12–15 minutes for thicker cuts). Resting allows juices to redistribute and carryover cooking to finish.

After resting, sprinkle a light pinch of flaky sea salt over each steak and a small spoonful of the herb-infused butter. Slice against the grain for optimal tenderness if serving sliced. Garnish with chopped parsley and serve with lemon wedges on the side.

Finish & slice

USDA Prime ribeye steak, bone-in or boneless

Kosher salt

Freshly ground black pepper

Unsalted butter

Garlic cloves, smashed

Fresh thyme sprigs

Fresh rosemary sprig

Flaky sea salt (for finishing)

Fresh parsley, chopped

Olive oil (for brushing)

Lemon wedges

Remove the filet mignon from the refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat each steak dry thoroughly with paper towels to ensure a good sear.

Temper and pat dry

Lightly brush each steak on all sides with the 2 tbs olive oil. Evenly season both sides and the edges with the kosher salt (use most of the 2 tbs; reserve a small pinch for finishing), the 2 tsp freshly ground black pepper, and the 1 tsp garlic powder. Press the seasoning gently into the meat so it adheres.

If grilling: preheat grill to high (500–550°F / 260–290°C) and oil the grates. If using a heavy skillet (cast iron): heat skillet over medium-high to high heat until smoking just begins.

Preheat grill or skillet

Place steaks on the hot grill or in the hot skillet. Sear without moving for 2.5–3 minutes to develop a deep brown crust (for 1½–2 inch steaks).

Sear first side

Flip steaks and sear the second side for another 2.5–3 minutes.

Sear second side

Reduce heat slightly (or move steaks to indirect heat on the grill). Add the 4 tbs unsalted butter to the skillet (or place a small, heatproof pan on the grill). Add the 4 smashed garlic cloves, 4 thyme sprigs and 2 rosemary sprigs into the butter so they flavor it.

Add butter and aromatics

Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–3 minutes. Continue cooking until internal temperature reaches desired doneness measured with an instant-read thermometer inserted into the center: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For 1½–2 inch filets, after searing and basting, this usually takes an additional 2–5 minutes depending on heat and desired doneness. If using grill, move to indirect heat while basting until temperature is reached.

Baste and finish to temperature

Remove steaks from heat 3–5°F (2–3°C) below target temp (carryover will raise temp slightly). Tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute and finish cooking.

Carryover and resting

Just before serving, sprinkle each steak with a pinch of the coarse sea salt (use some of the reserved salt) and a little freshly ground black pepper to taste. If desired, spoon a small amount of the flavored melted butter and aromatics from the pan over the steaks.

Optional: for a pan sauce, remove steaks when resting. Deglaze the hot skillet with 1/2 cup red wine (or 1/4 cup balsamic vinegar + 1/4 cup beef stock) over medium heat, scraping up browned bits. Reduce by half, swirl in 1 tbs cold butter off heat, taste and season, then spoon over steaks.

Serve immediately with your choice of sides. Enjoy the tender, richly flavored USDA Prime filet mignon.

Green Chile Meatloaf

Appetizers

Blackened Salmon Salad

Ribeye

Filet Mignon