< Back House of Meats: Bob's Homemade Old-Fashioned Sausage Gravy Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Beginner About the Recipe This is a great family recipe from Kentucky, a real family favorite! Ingredients 1 lb House of Meats Bulk Breakfast Sausage – More if you like a lot of meat! You may substitute House of Meats Bacon for Bacon Gravy. ½ cup Flour - The more flour the thicker the gravy. 2 ½ cups Milk ¼ cup Water - Add only if needed to thin. 2 tbsp Oil Salt and Pepper , to taste Biscuits Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Prepare the biscuits. Set to the side while making gravy. Step 2: Cook House of Meats Bulk Breakfast Sausage in a large deep skillet over medium heat until thoroughly cooked and crumbled, stirring frequently, about 5 to 6 minutes. Do not drain the grease. Add additional oil. Step 3: Slowly stir in flour until well combined and browned with the sausage. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. DO NOT STOP STIRRING! Step 4: Reduce heat to medium-low; simmer and stir for 2 more minutes. Add water if too thick. Step 5: Season to taste with salt and pepper. Step 6: Split the cooled biscuits in half, then ladle about 1/3 cup of the gravy over the open biscuit halves. This stick-to-your-bones dish pairs perfectly with breakfast favorites, such as bacon and eggs. It is quite filling, though, so you might want to consider serving it with something light (like fresh fruit). Previous Next

< Back House of Meats: Oven Ready Seasoned Pork & Beef Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Meatloaf Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 350 degrees. Step 2: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. Previous Next

< Back House of Meats: Oven Ready Florentine Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Florentine Meatloaf Our delicious seasoned meatloaf enhanced with spinach, ham, and provolone cheese! Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 350 degrees. Step 2: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. Previous Next

< Back House of Meats: Choice Black Angus Chopped Cube Steaks Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4 Level: Easy About the Recipe House of Meats Choice Black Angus Chopped Cube Steaks are made with 95% Lean Ground Sirloin. The beef is ground and formed into a 5 oz. Chopped Cube Steak. They are easy to prepare and when cooked with mushrooms and onions in a rich flavorful gravy will surely deliver a family dinnertime favorite. Handle carefully. Ingredients 4 - 5 oz. House of Meats Choice Black Angus 95% Lean Chopped Cube Steaks Have your House of Meats butcher cut the steak of your choice into 1-inch cubes 8 oz Mushrooms , cleaned gently with a damp towel Cremini or white button suggested 1 cup Sweet Yellow Onion , thinly sliced 1 tsp Garlic , minced 3 Tbsp All Purpose Flour 2 cups Beef Broth 1 ½ tbsp Worchester Sauce 4 Tbsp Butter , divided Salt and Pepper , to taste Chopped Parsley to garnish Bacon , t op with extra crispy, crumbled bacon before serving. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large skillet over medium-high heat melt 2 tablespoons of butter. Add House of Meats Chopped Cube Steaks and cook for about 3 minutes on each side until browned (they will cook further in the sauce later). Remove the meat patties from the skillet and place them on a plate. Step 2: Using the same skillet, reduce to medium heat and add the remaining 2 tablespoons of butter. Add in the sliced onions and mushrooms and cook for 5 to 6 minutes or until softened and browned. Step 3: Add the garlic and cook for an additional minute. Step 4: Sprinkle flour over the mushrooms, onions, and garlic and stir while cooking for one minute. Step 5: Add the beef broth and Worcestershire sauce and salt and pepper to taste and cook for about 5 to 6 minutes stirring frequently. Step 6: Add House of Meats Chopped Cube Steaks back into the skillet — along with any juices on the plate — and cover them with the gravy. Cover with a lid and reduce heat to a simmer and cook for another 10 minutes. Remove lid and cook another 10 to 15 minutes letting the sauce thicken. Step 7: Serve this easy dinner with green beans and creamy mashed potatoes or white rice or on a bead of thick noodles and you will have a nice hearty meal for a weeknight dinner. Your whole family will love the comforting homemade onion gravy in this tasty dish! Previous Next

< Back House of Meats: Oven Ready Gourmet Stuffed Chicken Breast Prep Time: 10 minutes Cook Time: 50 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Oven Ready Gourmet Stuffed Breasts make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Gourmet Stuffed Breast is hand made and stuffed with a variety of delicious ingredients. See the offerings at you’re your favorite HOM location. Ingredients 1 House of Meats 8 oz. Oven Ready Gourmet Stuffed Breast of your choice per person. Parchment Paper Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 350 degrees. Step 2: Bake House of Meats - Oven Ready Gourmet Stuffed Breasts in an oven safe baking dish with a lid. Step 3: Line bottom of the baking dish with parchment paper. Step 4: Remove plastic wrap from the breast. Arrange Oven Ready Gourmet Stuffed Breasts on parchment paper so that they are not touching. Step 5: Bake covered for 30 to 40 minutes. Remove cover and brown for an additional 10 minutes. Check with an instant read meat thermometer. Thick portion of chicken muscle should read 165 degrees. Step 6: Rest for 5 minutes and serve with your choice of vegetable or rice. Previous Next

< Back House of Meats: T-Bone & Porterhouse Steaks Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Intermediate About the Recipe Porterhouse Steak: Eat like a King! Can you fancy a large cut of beef with two types of steak in one? If so, the Porterhouse Steak is the one for you. Containing tenderloin and strip steak in one singular cut separated by a bone. Cook over high, dry heat until it’s medium-rare. You will have to check frequently to ensure the two steak types have cooked properly. To make the strip and tenderloin sections cook at the same time, try to place the tenderloin further away from the high heat source. T-Bone Steak: A close cousin to the Porterhouse Steak with the same characteristics but, with a smaller tenderloin portion. Prepare the same as a Porterhouse Steak. Ingredients Porterhouse Steak T-Bone Steak Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Remove the steak from the refrigerator at least 3 hours before you want to eat and allow to warm to room temperature. Step 2: Season your steaks with salt, pepper and garlic. NOTE: House of Meats will season your steaks for free at time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Jim's Amazing Honey Citrus Pork Chops Prep Time: 25 minutes Cook Time: 15 minutes Serves: 4 Level: Easy to Moderate About the Recipe Perfectly seasoned and seared to golden-brown perfection, Jim’s Amazing Pork Chops are coated in a rich, tangy, and slightly sweet sauce that brings out the best in every bite. Made with a blend of garlic, onion, paprika, and a hint of citrus, this dish is a true crowd-pleaser. Serve it with creamy mashed red skin potatoes and green beans with crispy fried onions for a comforting, flavorful meal. Ingredients 4 - House of Meats Boneless Pork Chops or Bone In Pork Chops Olive oil 1tsp Onion Powder 1 tsp Garlic powder 1 tsp Paprika Salt and Pepper to taste 1/2 White Onion, Chopped 2 cloves of Garlic, Chopped 4 oz Orange Juice 1 tbsp Mustard 1 tbsp Honey 1 tbsp Soy Sauce 1 tbsp Corn Starch Preparation Step 1: Pat the pork chops dry with a paper towel and lightly coat them with 1 tablespoon of olive oil. Step 2: In a small bowl, mix together the dry ingredients: onion powder, garlic powder, paprika, salt, and pepper. Liberally coat both sides of the pork chops with the spice mixture. Set aside and let them rest for 20 minutes. Step 3: In a small bowl, whisk together the wet ingredients: orange juice, mustard, honey, soy sauce, and cornstarch, until fully combined. Set aside. Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pork chops and cook for about 5 minutes per side, or until they are golden brown and reach an internal temperature of 145°F . Remove the pork chops from the skillet and loosely tent them with foil to keep warm. Step 5: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onions until soft and translucent. Add the chopped garlic and cook for an additional 1 minute. Step 6: Pour in the prepared sauce mixture, stirring continuously. Cook over medium-low heat for about 2 minutes, or until the sauce thickens. Step 7: Return the pork chops to the skillet, coating them in the sauce. Let them warm through for another 2 minutes, ensuring they are well-coated. Step 8: Serve immediately with mashed red skin potatoes and green beans with fried onions for a complete meal. Previous Next

< Back House of Meats: Juicy - Baked Quarter Pound Boneless Pork Chops Prep Time: 5 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe Tired of dry pork chops? Stop your pork chops from drying out, bake them at high temperature for a shorter amount of time! House of Meats suggests baking pork chops at 425 degrees F, at this temperature, 4 oz. boneless pork chops will take between 8 to 10 minutes to cook. Ingredients 4 HOM Quarter Pound Boneless Pork Chops NOTE: HOM also offers a thicker 6 oz. Boneless Pork Chop . 1 tbsp Olive Oil 1 tbsp Brown Sugar 2 tsp Paprika, Sweet or Smoked 1 tsp Onion Powder 1 tsp Dried Thyme 1 tsp Kosher Salt ½ tsp Fresh Ground Black Pepper Or, you can make your own rub with your favorite ingredients. Want an EZ option? HOM offers a huge selection of rubs that are ready to go! Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. This sure makes for easier clean-up. Step 2: Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet. Step 3: Combine the rub ingredients; brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well. Rub the spice mixture over all sides of the pork chops. Step 4: Bake pork chops at 425° F., at this temperature, 4 oz. boneless pork chops take between 8 to 10 minutes to cook. Step 5: After your pork chops have baked for about 8 minutes, you will want to check on them frequently with a quality instant read meat thermometer. The USDA recommendations state that you cook pork chops to an internal temperature of 145° F and then allow the meat to rest tented with foil for at least 3 minutes. DO NOT OVERCOOK. Step 6: Bone-in pork chops can be used instead of boneless. Bone-in chops will take a few minutes longer to cook. Serve with Mashed Potatoes with Green Beans, Roasted Vegetables (you can do these on the same pan, timing is everything here, start veggies ahead of chops). Previous Next

< Back House of Meats: Rib Eye Steak Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe Rib Eyes are loaded with marbling giving them a whole lot of flavor! This is why many consider these to be the tastiest of all steaks. Cook over high heat on your grill or in a cast-iron skillet to achieve a mouth-watering sear. Did you know? House of Meats will gladly cut your Rib Eye Steak to any thickness you desire, just ask! Ingredients Half Pound Boneless Rib Eye Steak Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Remove steaks from the refrigerator about 3 hours before cooking to bring to room temperature. Step 2: Season your steaks with salt, pepper and garlic. Did you know? House of Meats will season your steaks for free at the time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

For the Holidays Number of recipes found: 13 Filter by Level Beginner Easy Easy to Intermediate Easy-Intermediate Intermediate Filter: Appetizers & Sides Beef Complete Dinner Ham Holiday Kielbasa Prime Ribs Soups & Stews Turkey Beginner House of Meats: Choice Black Angus Rump Roast This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. House of Meats: Complete Holiday Ham Dinner Preparation Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Easy to Intermediate House of Meats: Complete Turkey Dinner Preparation Instructions Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! Beginner House of Meats: Toledo's Best Fresh Homemade Kielbasa Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Intermediate House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal Intermediate House of Meats: Whole Beef Tenderloin Easy-Intermediate Never Fail Prime Rib We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! Easy Sauerkraut Soup with Sausage Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy-Intermediate The Perfect Prime Rib Roast A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Easy Hearty Kielbasa Soup Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy Classic Ham and Bean Soup - Traditional Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures

< Back House of Meats: Grilled Pork Steak Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Easy About the Recipe This is a great recipe for grilled House of Meats Pork Steak that can be made in under an hour, full of flavor, and falls right off the bone! Ingredients 6 House of Meats Pork Steak , cut approximately 3/4 of an inch to an inch. One Pork Steak per person. Bottle Thick BBQ Sauce. We suggest Sweet Baby Rays , Gertie’s , or Mississippi . Rib Rub. We suggest House of Meats Char Broil Rub & Grill or House of Meats Dad's Seasoning , we liked Dad’s the best. 1 Onion , sliced Aluminum Foil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Season House of Meats Pork Steak well with rib rub. Step 2: Wrap seasoned Pork Steaks in aluminum foil, optional, and add onion slices. Step 3: Preheat grill to medium heat. Place foil-wrapped pork steak on the grill for about 40 minutes over medium heat. Step 4: After 40 minutes, peel the foil back and check the Pork Steaks. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 5: Your House of Meats Pork Steak are ready to serve with Corn on the Cob or your favorite side from the House of Meats. Previous Next

< Back House of Meats: Whole Chicken Legs - On the Bar-B-Que Prep Time: 30 to 60 minutes Cook Time: 30 minutes Serves: 1 Level: Beginner About the Recipe Whole Chicken Legs or Leg Quarters are the Drumstick and Thigh attached, bone-in and skin-on. There is nothing better than diving into a juicy, sticky, “finger lick’in” perfectly grilled House of Meats Whole Chicken Leg rubbed with your favorite rub and basted with bar-b-que sauce with a side of potato salad and corn on the cob! Ingredients House of Meats Whole Chicken Legs Your HOM butcher will gladly separate the Drum and Thigh if you desire, (in some cases there may be an additional cost). Seasoning Please request House of Meats for ready-to-go seasoned rub options, it is an easier option for on-the-go! Barbeque Sauce Stubbs Original Bar-B-Q Sauce Gertie's BBQ Sauce Mississippi Barbecue Sauce Sweet Baby Ray's Barbecue Sauce Oil , any natural oil Paper Towels Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack and let sit for 30 to 60 minutes for the rub to work and for the skin to continue to dry. Step 3: Preheat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Leg Quarters on the grill skin side down, cook with the lid closed for 3 to 4 minutes, turn and cook for an additional 3 to 4 minutes. Step 6: Reduce heat to 300 degrees and cook skin side up for 10 to 15 minutes. Step 7: Baste with your favorite Bar-B-Que Sauce, close lid and cook an additional 3 to 5 minutes. Turn and baste other side, and continue to cook for an additional few minutes until the sauce has caramelized. Total cooking time should be about 30 minutes. Step 8: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. You have achieved perfection. Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad and Corn on the Cob Previous Next