Forestier Meatloaf


For the Loaf
1 pound ground beef 

1 pound ground pork
5 ounces brown button mushrooms, stems removed and roughly chopped 2 large eggs, beaten 

2 teaspoons Kosher salt 

1 teaspoon ground black pepper 

1 teaspoon dehydrated garlic
1 teaspoon fresh thyme, chopped 

1 cup bread crumbs, unseasoned
1 small bulb fennel, roughly diced 
 1/2 medium yellow onion, diced

4 cloves garlic, minced


For the Forestier Sauce

1 tablespoon butter 

2 large shallots, peeled and sliced
2 cloves garlic, minced 

6 ounces mixed mushrooms (oyster, king, button, etc.), chopped
1⁄3 cup Dry Sherry or Madeira Wine
1 cup chicken stock
2 cups heavy cream 

1⁄2 teaspoon sea salt
1⁄4 teaspoon fresh cracked black pepper Fresh whole leaf oregano, optional garnish

‘Forestier’ Meatloaf

  1. Preheat oven to 350°.

  2. Place fennel, yellow onion, and garlic in the bowl of a food processor. Process

    until vegetables have been evenly minced, about 30 seconds.

  3. In a small bowl, mix all of the dry ingredients together.

  4. Transfer vegetables, ground meat and button mushrooms to a large mixing bowl.

  5. Add eggs and dry ingredients to large mixing bowl. Using your hands, knead the

    ingredients until thoroughly combined. Be careful not to over-mix.

  6. Place the meatloaf mixture into a parchment paper lined 5x9 inch loaf pan or

    Pyrex baking dish. Using your hands, pat the meatloaf evenly into the contours of

    the cooking vessel.

  7. Bake meatloaf for 45 minutes or until an instant-read thermometer inserted into

    the center registers 150°.

  8. While the meatloaf cooks, make the Forestier Sauce. Start by sautéing the

    mushrooms in the butter and sauté until the mushrooms are golden brown. Transfer the sautéed mushrooms to a plate and then, in the same sauté pan, sauté the shallots. You may need to add another pad of butter if there isn’t any left in the pan. Add the minced garlic and as soon as you smell the garlic add the sliced mushrooms then add the wine and reduce completely.

  9. Add the chicken stock and reduce almost completely. Next, add the cream and seasonings, reduce by half or until desired consistency is achieved.

  10. Remove loaf from the oven and let cool for 15-20 minutes. Slice the loaf into equal portions and spoon the sauce over the top. Enjoy!

Pork Sausage Stuffed Mushrooms



For the sausage

1 pound ground pork 

1 teaspoon Kosher salt 

1 teaspoon garlic, minced

1/4 teaspoon red chili flakes 

1/4 teaspoon fennel seeds 

For the mushrooms 

8-10 medium brown mushrooms, stems removed 

3 tablespoons extra-virgin olive oil 

2 tablespoons balsamic vinegar

1 tablespoon dijon mustard  

1 tablespoon Kosher salt

1 teaspoon freshly cracked black pepper 


2 tablespoons Italian breadcrumbs 

1 tablespoon dried thyme 

1 tablespoon parmesan, finely grated   


  1. A day prior to making the mushrooms, mix all sausage ingredients and allow seasoning to “cure” the meat overnight (overnight cure step is optional but recommended).

  2. Marinate the mushrooms by mixing them in the oil, vinegar and mustard. Season the mushroom caps on both sides with the tablespoon of Kosher salt and black pepper. Allow mushrooms to marinate at room temperature for about an hour. 

  3. Preheat oven to 375.

  4. Mix the topping ingredients. 

  5. Mound the sausage into the cavity of each mushroom cap. Generously garnish each stuffed mushroom with the seasoned breadcrumb topping. 

  6. Arrange mushrooms in a cast-iron pan or small cookie sheet and bake in 375° oven for about 20 minutes or until the sausage is cooked (145°-155°). 

  7. Serve mushrooms on a bed of arugula, dressed simply in lemon juice, olive oil, and balsamic. Garnish mushrooms and greens with Flake Sea Salt. 

Italian Meatballs

Italian meatball recipe



1 pound ground beef 

1 pound ground pork 

1 large egg, beaten

1 tablespoon salt, plus more for “to taste” seasoning 

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes 

1 tablespoon chopped fresh oregano or Larder Meat Co. Italian Herb Blend

1 cup freshly grated parmesan 

1/2 teaspoon liquid smoke

1 cup of unseasoned fine bread crumbs

1 small head of fresh fennel bulb, minced 

1/2 medium yellow onion, minced 

6 cloves garlic, minced

Marinara Sauce

1/4 cup extra-virgin olive oil

1/4 pound diced bacon, pancetta, guanciale, or salami trim 

2 large yellow onions, diced

4 large garlic cloves, smashed and minced

2 cans (28oz each) whole San Marzano tomatoes

1 small can (6oz) of tomato paste 

Kosher Salt to taste


Italian parsley, fresh oregano, parmesan, extra virgin olive oil 



  1. Preheat oven to 375 degrees.

  2. Place the first 10 ingredients in a large mixing bowl.

  3. Sauté minced fennel and onion until soft and onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat and chill in your refrigerator.

  4. Thoroughly mix the meatball ingredients in the mixing bowl with clean hands. When the sautéed onion mixture is cool, add this to the mixing bowl. The more you mix, the firmer/more dense your meatballs will become, so try to mix as lightly as possible and keep the meat as cool as possible while mixing.

  5. Roll the meatball mixture into golf ball sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate while you work on the marinara sauce.

  6. Sauté the bacon, pancetta, guanciale, or salami trim in the oil until it is lightly browned and add the onion. Sauté until onion is translucent. Add the garlic.

  7. When you smell the garlic add the canned tomatoes and bring to a simmer.

  8. Allow the sauce to simmer for an hour or so while you finish the meatballs. Use a stiff whisk to macerate the tomatoes during the cooking process.

  9. Add the tomato paste, whisk to incorporate, and then check for seasoning. When you are happy with the seasoning, set the sauce on a low burner.

  10. To cook the meatballs, you can sauté them in batches and finish by baking them in a rimmed baking dish. Or, my preferred method, place each ball in lightly greased wells of a cupcake sheet pan, turning the meatballs over half way through cooking to evenly brown the surface. You’ll notice that the balls will self-baste while cooking in the cupcake wells.

  11. Cook the meatballs for about 15 minutes at 375 or until the internal temperature is about 140 degrees.

  12. Finish by simmering them in the marinara sauce for a few more minutes.

  13. To serve, arrange the meatballs in a serving platter with some of the marinara and shave the parmesan over the top. Garnish with a drizzle of olive oil and small handful of freshly chopped Italian flat-leaf parsley.

Swedish Meatballs

Recipe For Swedish Meatballs


For the Meatballs

        1/4 cup of milk

        1/2 cup of bread crumbs, unseasoned

        1 pound ground Beef 

        1 pound ground pork 

        2 large egg yolks, beaten

        1 packet of Larder Meat Co. Holiday Spice

        1 large carrot, cut into small dice 

        1 small head of fennel, cut into small dice

        3 large shallots, minced

        3 cloves garlic, minced

        3 tablespoons neutral cooking oil 

For the Gravy        

        3 cups chicken or beef broth 

        1 large bay leaf

        1/4 cup all-purpose flour 

        1/4 cup heavy cream

        Kosher salt to tase 

For Garnishing

    Fresh tarragon leaves 

    Freshly grated nutmeg



For the Meatballs

  1. Preheat oven to 225 degrees.
  2. Combine the milk and breadcrumbs in a small mixing bowl and set aside. 
  3. Sauté carrot, fennel, and shallots until soft. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat, place on a small plate and chill in your refrigerator. 
  4. Using your hands or in the bowl of an electric stand mixer fitted with the paddle attachment, throughly mix the beef, pork, bread/milk mixture, egg yolks, and Larder Meat Co. Winter Spice Seasoning. When the sautéed onion mixture is cool, add this to the mixing bowl and continue mixing until the ingredients are completely incorporated. Keep in mind that the more you mix, the firmer/more dense your meatballs will become. 
  5. Begin rolling the meatball mixture into large marble sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate for about 30 minutes to set the mixture. 
  6. Heat a tablespoon of the canola oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Frying the meatballs 5-8 at a time will make it easier to manage your heat and lightly brown each meatball without crowding your pan. 
  7. After the meatballs are seared, transfer them into a baking dish and hold them in the warm oven while you make the gravy. 

For the Gravy and to Serve

  1. On low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it until it picks up and juices and bits left from the meatballs and allow it to brown slightly.
  2. Slowly add the beef stock and the bay leaf, whisk it until it thickens. 
  3. Add the heavy cream to the gravy and whisk it until it reaches the desired consistency. 
  4. Taste the gravy and add salt if desired. 
  5. To serve, pour the gravy over the warmed meatballs and garnish with the fresh tarragon and grated nutmeg.