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    You are in: Home / Cookbooks / Meat Lovers
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    29 recipes in

    Meat Lovers

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    8 Reviews |  By Laudee

    Buddah, my DH, made up this recipe several years ago. We couldn't buy decent breakfast sausage, so, he fiddled around with different ingredients until he got the blend he wanted. This beats any commercial stuff we've ever had. It's so simple to mix up, generally, with stuff you already have on hand. The servings are a guess because it depends on the size of each pattie you make, out of a one pound package. Hope it works out good for you, too!

    Recipe #67269

    Recipe #8099

    Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.

    Recipe #384260

    This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.

    Recipe #8967

    Ono is Hawaiian for tasty. My friend, Sharon, always takes this to potlucks at work. She also brings copies of the recipe because people always ask for it. I'm generally not a barbecue fan, but I really enjoy this recipe. It is great on buns or over rice.

    Recipe #83506

    The recipe my mom always made. The mustard-brown sugar sauce it cooks in makes it still the best I've ever tasted.

    Recipe #90434

    This is the most wonderful rack of lamb I have ever eaten. I know the lavender sounds strange to add in but you will not believe the taste of it! My friend made up the recipe and it was my idea to add in the Lavender. It is a herb, just usually not used as one!

    Recipe #71131

    Recipe #42771

    I've made this for many years. You can even use this as a base step and begin adding herbs it's that versatile. Can be made without mushrooms,-- add carrots, or no vegetable. Serve with garlic mashed potatoes or rice. My entire family likes this one.

    Recipe #80975

    Recipe #5408

    This recipe is from Food Network's Rachael Ray. I like it b/c it uses tomato sauce instead of ketchup, and you can spice it up as you like. I add more onions as well as some garlic. * I like to use a little less brown sugar, as we like ours spicier rather than sweet.

    Recipe #82944

    My own recipe taken from watching many, many food shows. I use it as a lower fat and calorie burger substitute.

    Recipe #82782

    3 Reviews |  By 1Steve

    A quick and easy to make meatloaf with a distinctly Mediterranean flavor. This meatloaf remains moist yet is firm enough to make a sandwich with as well.

    Recipe #64621

    9 Reviews |  By Fluffy

    I got this from another recipe site. I haven't tried it yet but it looks good.

    Recipe #86555

    I love these. They are quick and easy to prepare for an easy lunch or light dinner idea, when you want to take it easy.

    Recipe #34510

    12 Reviews |  By Kree

    This is just like a traditional bacon cheeseburger, but inside out! It's another innovative recipe from Rachael Ray. It looked delicious when she made it, so I can't wait to try it!

    Recipe #72640

    One of my daughter's fav meals.

    Recipe #33731

    4 Reviews |  By glitter

    This combines hoppin' john with the flavor of other cooked meats, or seafood on hand to make a wonderful dish.

    Recipe #90891

    I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!

    Recipe #87075

    This all-purpose mix can be used for a variety of different uses, such as chili, beefaroni, pizza, spaghetti, sloppy joes and Spanish rice, etc. It is a lifesaver, when time is short after a busy workday. Meals can be prepared in a flash when this mix is on hand in the freezer...a real timesaver.

    Recipe #81371

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