Recipes for Meat Lovers

Meat has been a popular staple in diets across the globe for centuries. From the sizzling grills of South America to the fragrant spices of Asia, meat offers a rich source of protein, iron, and other essential nutrients that fuel our bodies. For true meat enthusiasts, the culinary possibilities are endless!

In this blog, we’ll dive into five irresistible recipes that celebrate a variety of meats and cooking techniques. Whether you’re a fan of slow-smoked masterpieces or crave the juicy perfection of a classic steak, this blog is a carnivore’s dream come true. 

Get ready to discover new flavors and master techniques, and indulge your inner meat lover!

Slow Cooker Kalua Pig

Kalua Pig is a Hawaiian specialty with a deep, smoky flavor and incredible tenderness. The classic preparation involves an ‘imu’, which is an underground oven, but this slow cooker version brings all that deliciousness right to your kitchen with minimal fuss.


  • 4-5 pound boneless pork shoulder or pork butt roast
  • 1 tablespoon liquid smoke
  • 1-1 ½ tablespoons Hawaiian sea salt (or coarse kosher salt)


  1. Pierce the pork roast all over with a fork. This helps flavors penetrate.
  2. Rub the liquid smoke evenly over the roast.
  3. Sprinkle the roast generously with the salt.
  4. Place the pork in your slow cooker (fat side up is optional).
  5. Cook on LOW for 10-12 hours or until the meat easily shreds with forks.
  6. Remove the pork, shred, and moisten with some of the cooking juices if desired.

The slow cooker Kalua Pig is perfect for tacos, sliders, or simply enjoyed with rice and your favorite sides.

Meatloaf Lasagna

This dish is the ultimate fusion of two comfort food classics! Imagine a flavorful meatloaf packed with deliciousness, then layered with lasagna noodles, rich tomato sauce, and gooey mozzarella. It’s a hearty, cheesy delight.


  • For the Meatloaf:
    • 1 pound ground beef
    • 1/2 pound ground pork
    • 1/2 cup breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup chopped onion
    • 1 egg, beaten
    • 2 tablespoons ketchup
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4-5 slices bacon, chopped
  • For the Assembly:
    • 9-12 lasagna noodles (cooked according to package directions)
    • 2 cups tomato sauce (your favorite jarred or homemade)
    • 2 cups shredded mozzarella cheese
    • 1 cup ricotta cheese


  1. Make the Meatloaf: Preheat oven to 350°F (175°C). In a large bowl, combine all meatloaf ingredients. Shape into a loaf on a baking sheet. Bake for 45-55 minutes, or until cooked through.
  2. Assemble the Lasagna: Spread a thin layer of tomato sauce in a 9×13-inch baking dish. Place 3-4 lasagna noodles over the sauce. Cut your cooked meatloaf into slices and arrange them on top of the noodles.
  3. Layer: Top the meatloaf with more tomato sauce and a generous sprinkle of mozzarella. Dollop with spoonfuls of ricotta. Repeat these layers once or twice more, depending on the height of your dish.
  4. Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes or until cheese is melted and bubbly.
  5. Let Rest: Allow to cool slightly before slicing and serving for a cleaner presentation.

Slow-Cooker Lamb Shanks

Lamb shanks are known for their rich flavor and incredible tenderness when cooked low and slow. This slow cooker recipe creates succulent, fall-off-the-bone lamb with minimal effort, making it perfect for both special occasions and busy weeknights.


  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2-3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 3-4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef or lamb broth
  • 1 tablespoon tomato paste
  • 1-2 sprigs fresh rosemary
  • 1-2 sprigs fresh thyme
  • Salt and pepper to taste


  1. Thoroughly season the lamb shanks with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the lamb shanks and cook until deeply browned on all sides. Transfer the shanks to a plate temporarily.
  3. Add onions, carrots, and celery to the skillet and cook until softened– about 5 minutes. Stir in garlic and cook for another minute.
  4. Deglaze the skillet with red wine, scraping up any browned bits. Stir in tomato paste.
  5. Place lamb shanks in the slow cooker. Pour in the vegetable mixture, broth, rosemary, and thyme.
  6. Cook on LOW for 6-8 hours or until the meat is tender.
  7. Remove the lamb shanks and set aside. Skim off any excess fat from the sauce and adjust seasonings to taste.
  8. Serve lamb shanks over creamy mashed potatoes, polenta, or with crusty bread to soak up the delicious sauce.

Roast Beef

Roast beef is a classic dish perfect for special occasions or a hearty Sunday dinner. It’s surprisingly simple to make and is always a hit. Choose a good quality cut of beef for the best flavor and tenderness.


  • 3-4 pound beef roast (top round, bottom round, or sirloin tip are good choices)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Optional: Garlic powder, dried herbs (rosemary, thyme)


  1. Preheat your oven to 450°F (230°C).
  2. Pat the roast dry with paper towels. Rub it all over with olive oil.
  3. Season generously with salt, pepper, and any additional herbs you like.
  4. Place the roast on a rack in a roasting pan (fat side up).
  5. Roast for 15 minutes at high heat, then reduce the oven temperature to 325°F (160°C).
  6. Continue roasting until your desired doneness (use a meat thermometer):
    • Rare: 125°F (52°C) internal temperature
    • Medium-Rare: 135°F (57°C)
    • Medium: 145°F (63°C)
  7. Remove from oven, loosely tent with foil, and let rest 15-20 minutes before slicing.

Beef Wellington

Beef Wellington is a classic and elegant dish perfect for special occasions. Tender beef filet wrapped in a savory mushroom mixture (duxelles) and flaky puff pastry makes for a truly luxurious dining experience.


  • 1 ½  – 2 pounds center-cut beef tenderloin
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 pound mushrooms, finely chopped
  • 1-2 shallots, minced
  • Fresh thyme leaves
  • Butter
  • Dijon mustard
  • 1 package puff pastry, thawed
  • 1 egg, beaten


  1. Sear the beef: Season the beef with salt and pepper. Heat olive oil in a pan and sear the beef on all sides until browned. Let cool.
  2. Make the duxelles: Sauté the mushrooms, shallots, and thyme with butter until the liquid evaporates and the mixture is thick. Season to taste.
  3. Assemble: Spread mustard on the cooled beef. Top with the duxelles. Roll out the puff pastry, wrap it around the beef, and seal the edges well. Brush with egg wash.
  4. Bake: Chill the Wellington for at least 30 minutes. Bake the Wellington, checking after 25 minutes. Continue baking until the pastry is a rich golden brown and the beef has reached your desired level of doneness (use a meat thermometer for accuracy).
  5. Rest and serve: Let the Wellington rest for 10 minutes before slicing and serving.


With these delicious recipes, you’re ready to start on a meaty culinary adventure! Remember, experiment with flavors, try different cuts, and most importantly, enjoy every bite of your meat lover’s journey.