Thank you for your continued support of our products. Our BOGO (Buy One, Get One) coupons for Homestyle Meatloaf and Free Petit Filet of Beef Tenderloin has come to an end. 
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Our Petit Filets are especially good when cooked on the grill. In fact, we publish a paper all aboutSummer Grilling with recipes, specials, deals, grilling tips and more. You can find it on the Webhere.
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Have you visited our gift center where we're always posting new offers for you? Sometimes it's a free stainless steel BBQ utensil set for summer grilling and other times it's a $100 gift card for groceries and items your family needs. We love to give back to our fans to let you know how much we appreciate you! Most recently, we've mailed BOGO (buy one, get one) coupons for free Homestyle Meatloafs and Petit Filets of Beef Tenderloin.
Didn't get a chance to request your coupon? Not to worry - we have plenty more coupons and exciting offers just around the bend, and we'll let you know about them first if you join our Gift Center update email list!
Our Homestyle Meatloaf will be going on summer vacation to return to shelves this fall. Visit a Walmart Supercenter to pick up your free Homestyle Meatloaf while supplies last. Once you are stocked up, get creative with your ready-to-cook meatloaf. Chef Michael Locascio has developed a series of recipes for you that are perfected when prepared with leftover meatloaf, of course our Homestyle Meatloaf is recommended, but any will due. You can find these budget-stretching and delicious Leftover Meatloaf Recipes in our blog or on our Leftover Recipes Pinterest Board.
Remember, April 6th may be your last day to redeem BOGO coupons for Homestyle Meatloaf at Walmart, depending on inventory, so visit your local Walmart Supercenter today.
We experienced such a great response to this offer -- be on the lookout for more great offers like these in the near future. If you would like to be among the first to hear about our money saving deals and giveaways, join our Gift Center email list!
Today is the first day of spring!
That means it is nearly time to make room in Walmart's meat case for the hot dogs and hamburgers you enjoy at picnics and barbeques.
Our Homestyle Meatloaf will be taking a vacation from the meat case on April 6th to return when the autumnal weather arrives.
That means if you have a BOGO coupon you haven't redeemed - NOW is the time. Make your way to the nearest Walmart Supercenter to pick up your free Homestyle Meatloaf with the purchase of another.
Remember, April 6th may be the last day you can find our Homestyle Meatloaf until the Fall. So get in stores and stock up today.
Love meatloaf, but need recipe ideas for dinner? Chef Michael Locascio has developed a series of recipes that are perfected when prepared with leftover meatloaf, of course our Homestyle Meatloaf is recommended, but any will due. Visit our blog for budget-stretching and delicious Leftover Meatloaf Recipes.
Watch this video to learn how to prepare a beef tenderloin from Chef Michael Locascio to create a beautiful family dinner.
Video Transcription:
Hello. I'm Chef Michael Accachio, with FPL Food. Thank you for visiting our
test kitchen. Good food means good times with family and friends, and
today's culinary delight is beef tenderloin. Whether you're serving a
holiday meal or any other occasion, a properly prepared beef tenderloin is
a winner.
The key to a properly prepared beef tenderloin is knowing how to handle it
from the refrigerator, and like all holiday meats, if you buy this frozen
or you buy it early and then freeze it, make sure you fully thaw it. That's
the key to it.
Next is you want to work with it when it's cold. Now when it comes out, a
lot of people are scared of it because it is a large piece of meat, but
because it is very moist. That's a simple resolution to that one is we're
going to use paper towels to help dry it. This will make it easier to work
with, and for a lot of people, they find this process very, very cumbersome
because it is a little bit on the bloody side, but you want it to have a
little bit of moisture to it. If it came to you dry, it would not be good.
So then it's dried. I'm going to turn it to face me, and as you can see,
there's not much. This is your classic beef tenderloin, side muscle off,
defatted, silver skin on. The silver skin is only going to be on the head.
This is what they call the head. So this is your butt tender, the head.
This is the Chateaubriand, and this is the tip. So you're silver skin is
only going to be at this top.
A lot of people think that you need a lot of fancy knives with this, but
you need one utility kitchen knife for this whole process, and most of this
can be done with your fingers.
I'm going to lay it down so I can get to it. I'm going to start my knife
underneath the silver skin. You just want to go as far as the knife can
reach, lift it up, give it a little wiggle and a tug, but you don't want to
break it, and then you're just going to push it forward. You're using the
silver skin, which is a lot tougher than you'd think, to work against the
meat.
Then I'm going to take my hands, and I'm going to go the opposite way, as
far as I can. As you can see, as you press against the silver skin, you
don't remove a lot of meat, and if you do, that's not an issue. After you
do a couple of these, you'll find that it will not be a problem at all.
So I'm going to take that silver skin off. I'm just going to sit it here
next to me on the cutting board. I'm going to work the meat back towards me
again, so I have an even work space. Take that one off, and as you can see,
I've got a little meat there, but nobody knows. I'll take that little bit
here.
This is the only part that you really want to focus on. A little bit of fat
on a beef tenderloin is just like leaving a little bit of flavor. It's not
going to make a difference, but the silver skin can be chewy.
So I'm going to work this one off also. As you can see, I'm just working to
the tip. As you can see, the silver skin is now off, but there's a little
crease right here. This right here is where you just want to try to get as
much as you can see. You don't have to become a little anal about it. You
just have to get off as much as you can see. It makes for a better chewing.
Then I'm going to flip it over, and this is where the fat is. This is where
it connects to the rib, right here. I'm going to take the same knife, and
I'm just going to graze it down. They come up in flaps. So you can see
that's where the ribs would've been.
I'm just going to take my knife. See how that just pulled off? Go right
underneath that one, cut that, and take that little knob of fat off.
Now this is why a beef tenderloin is so expensive, because to get it to a
clean steak, you will have to remove some. That's my point is that you
don't have to become so dead set on cleaning everything off. Silver skin is
the only thing that is not palatable, but little bits of fat is only going
to add to the flavor.
So as you can see, it looks kind of rough, but as you start to cook this
thing, it'll smooth out. There's always a little bit of fat right here.
I'll try to remove as much as possible. As you can see, that it almost
clean.
Now we're down to the tail piece. I'm just going to take my knife, work
against the muscle, and clean that off. I'll pull this over here so you can
see this. On both sides, your beef tenderloin fullly cleaned. There's a
little bit of fat here, but that's only going to add the flavor, and
there's a little bit at the top. But here is a little trick on the one at
the top, this peels right off, and that will be fine.
Next what I'm going to do is season it. I like salt and pepper, but like
the recipe I have given, you can also use any seasoning. I have a friend
who like lemon pepper on everything. Some people use Cajun seasoning. Other
people do their own house blends. But the key to seasoning, especially a
beef tenderloin, is to almost over-season or be aggressive. If you can't
see it, it's not enough. I like just some sea salt and salt and pepper.
There we have a fully cleaned beef tenderloin, seasoned. now here's a trick
to fitting it in the pan. We're going to start it in a pan and then finish
it in the oven. I'm going to cut it in half, about three inches below the
tip of the head, and then we're going to roast it in the pan.
So what I'm going to do next, I have my pan preheating. I'm going to add my
oil, about a quarter of a cup, one teaspoon of butter, and I'm going to let
that melt, and when we come back, I'll show you how to go from there.
So now we're back to where we've put the beef in the pan, quarter cup of
oil, one tablespoon of butter. About three minutes to each side, medium-
high heat, and I'm going to show you what the butter actually does for the
beef tenderloin. Look at that great color. When I flip it here, this is
when I would go straight to the oven, and we're looking at about 14 minutes
or an internal temperature of 140 degrees.
Now we've pulled the beef tenderloin from the oven. I've taken it to the
140 internal temperature. The reason why is that's going to be mid-rare.
That's a great starting point. I've added a chart, that's attached to the
website, that you can look at every temperature you'd like to have, but
this is a broad spectrum. You can get well-dones from the ends and mid-
rares in the center.
I'm going to cut you one slice so that you can see. There's a perfect mid-
rare. Add this to our platter and that perfect mid-rare filet right on top.
And that's our properly prepared beef tenderloin.
Once again, thank you for visiting our test kitchen. We hope you join us
again for more culinary delights. For additional information, visit our
website at www.fplfood.com.
Meatloaf is an American original with a reputation as one of the all-time favorite comfort foods. The way the house fills with the fragrance of a savory beef combined with wholesome ingredients lets everyone know what’s for dinner. After a hectic day, there is no better meal to than homestyle meatloaf to bring the family to the dinner table to enjoy and visit with each other. If you love wine, pair this meatloaf with a glass of medium bodied Cabernet Sauvignon.
Ingredients;
- 2 eggs, beaten
- 1/2-cup ketchup
- 1/2-cup milk
- 1 cup Italian Style Bread Crumbs
- 1/4 cup finely chopped onion
- 1 lb. lean ground beef
- 1/4-cup ketchup (topping)
Instructions;
- Heat oven to 350°F.
- In large bowl, combine all meat loaf ingredients; mix well.
- Fold a piece of foil lengthwise and set in loaf pan crossways so when you put meat in pan the will be a tab of foil a few inches long on either side. This “sling” will make it easy to remove loaf from pan.
- Press mixture in ungreased, foil lined 8x4-inch loaf pan. Bake at 350°F. for 40 minutes.
- Remove meat loaf from oven. Spread 1/4-cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F. and beef is thoroughly cooked.
- Let stand 10 minutes before serving.
- Smile proudly as your family showers you with compliments.
Variation & Tips
- Purchase a delicious Châtel Farms Homestyle Meatloaf to save time. Put it in the oven, pour yourself a glass of wine and enjoy the evening.
- Make your own breadcrumbs with stale bread and your favorite herbs.
- Replace milk with Half & Half for a richer texture but more calories.
- Prepare and shape the meat loaf in advance; cover and refrigerate it for up to 5 hours. Bake the meat loaf just before serving.
- If meatloaf browns too quickly, tent with foil.
- Double the recipe to have meatloaf sandwiches for a future lunch.
- Use ground turkey to reduce the fat and cholesterol.
- Use Organic and locally grown herbs, locally raised eggs and meat to contribute to sustainability.
For more meatloaf recipes, join our Year of Meatloaf Recipes list -
Stretch your family's grocery dollar with Free Homestyle Meatloaf and these original recipes from leftover meatloaf from Chef Michael Locascio.
Video Transcription:
Hello. I am Chef Michael Accachio, with FPL Food. Thank you for visiting
our test kitchen. Good food means good times with family and friends.
Today's culinary delight, stretching your meals with Chatel Farms Home-
style Meatloaf. The convenience of Chatel Farms offers simple meal ideas
for people and families on the go.
Starting again with the Chatel Farms Homestyle Meatloaf, I want to show
some versatility that we have. One, I want to do a skillet hamburger and
then we are going to do some meatballs; both using the same home-style
meatloaf. It's already seasoned; there is nothing you have to add to it
except your accompaniments.
I am going to take my meat patty here, that I've just divided out into 6
equal balls, I am going to cook 2, just so that you can see. Add those to
the pan, you can hear the sizzle. Turn the pan around, I am going to let
these brown on either side. I want to take them, again, just like the
instructions on the packet, to 160 degrees internal temp. I'm going to
rotate my pans.
I have the meatballs going, as you can tell, I've already started them. I
used a melon-baller to help me with it, because it's easier to do, and you
kind of get a more even. You're going to get 36 meatballs from each packet,
you'll get 6 hamburgers.
As I get to this point, I'm going to increase my heat. I'm going to add 1
tablespoon of butter. The butter helps to make the sauce to adhere to the
meatballs. I'm just going to add my sauce. On the recipe, also on the
website, I've done a simple red sauce. Once again, these would be good in a
Crockpot or in a pasta. I'm just going to let these finish cooking. They
are getting nice and coated. Once again, we're going to take these to 160
degrees internal temperature. Clean up my little mess there.
Grab my platter. I have my parmesan cheese ready. Grab my meatballs over;
I'm going to pull the first one out because it's just easier for me to pour
them. Take my parmesan cheese, and right over the top, a little parm. At
the same time, if you wanted to put them in a Crockpot and serve them as an
appetizer; a little toothpick, and there's our meatballs.
Next, I'm going to come back to my hamburger patty. Always tilt the pan to
the side, it allows the grease to run down, and it doesn't allow you to be
splattered. Those are cooking. I'm going to get my buns ready. I like a
classic hamburger, so I just like lettuce and onion. Like the recipe says
on the website, you can use red onion, but you can use any onion you want.
You can use any cheese you want; ketchup, mustard. As I said on the recipe,
it is better just to put the condiments on the table after you cook the
burgers and let it go.
As we're allowing the skillet burgers to finish, I am going to show you
another great option with the meatloaf. With one of your leftovers, you can
reheat them in the microwave or in the skillet, go straight onto the bun;
same accompaniments as the burger. I have my burgers here. Remember, you
want to go to the internal temperature of 160. As you can tell, these don't
shrink as much as your ground beef either, so you're going to get a nice
plump burger. Put my bun on there, my bun on here; that is a big sandwich.
One there. That there is the Chatel Farms Home-style Skillet Burgers.
Once again, thank you for visiting our test kitchen. We hope you join us
again for more culinary delights. For additional information, visit our
website at www.FLPFood.com.
Try Châtel Farms Homesytle Meatloaf or Petit Filet of Beef Tenderloin at one of our upcoming product demonstrations at Walmart Supercenters this week and weekend.
We will be on site with samples of our delicious, convenient ready-to-cook meals.
Demos will be conduced at Walmart Supercenters and will run from Thursday, February 7th, through Sunday, February 10th, 2013.
Click the map to find a product demonstration near you;
The convenience of Chatel Farms brings your family back to the dinner table!
Prepare Tacos from Châtel Farms Meatloaf with Chef Michael
Stock up on Homestyle Meatloaf w/ our BOGO coupons available @ http://bit.ly/W3K1MO. Visit Chef Mike in the Châtel Farms test kitchen for great recipe ideas on how to serve Meatloaf in a variety of ways. This recipe idea uses crumbled meatloaf for taco night with your family.
Michael Locascio: Hello. I'm Chef Michael Locascio with FPL Food. And thank you for visiting our test kitchen. Good food means good times with family and friends.
Today's culinary delight: stretching your meals with Châtel Farms homestyle meatloaf. The convenience of Châtel Farms offers simple meal ideas for people and families on the go.
In showing the versatility, we're going to look at Taco Night using the Châtel Farms homestyle meatloaf. Same package that you have bought at the store, now you can take it into a pan instead of baking it whole.
Like you see here, we are going to crumble it in a pan. Very simple. Over medium-high heat. I just brown that off.
And to save time, since we're a family on the go, I'm going to add a little bit of taco seasoning; any taco seasoning you would like. A little bit of water. And I like to add a little pico de gallo to mine, just to season it up.
Since the meatloaf already has some seasoning in it, we don't have to add salt and pepper. That's the great part about this meatloaf.
I'm gonna stir this in and I'm gonna let the water reduce and then we're gonna make some tacos.
This is an easy way that you can take one meal, even if you've already cooked it, you could crumble it, add your taco seasoning, reduce the water, and then come back and build your tacos again.
I'm going to let that go just a little bit longer. And I will get my tray ready for my tacos.
I like soft tacos. My kids like hard tacos. So, we're going to make one of each for you to see.
And you can see, it starts to go pretty quick once you start. And the little pico de gallo just adds color. If you have children that are afraid of green, or you're husband's afraid of vegetables also, you don't have to add this.
Turn the stovetop off. Using my spoon, I'm just going to go in; set my tongs to the side. A little bit of meat.
One container, which is two and a quarter pounds, makes 20 tacos if you did it whole. We have other recipes that I want to show you that can stretch that out. So, you don't have to use the whole container the first night.
A little bit of lettuce. Put that on there. A little bit of salsa.
And there's our Taco Night for the family, using the Châtel Farms homestyle meatloaf.
Once again, thank you for visiting our test kitchen. We hope you join us again for more culinary delights. For more Beef Recipes, visit www.fplfood.com.
Purchase a Châtel Farms Homestyle Meatloaf at a retail location near you. Request a Buy One, Get One Free Coupon to try one Homestyle Meatloaf for free.
Chatel Farms Homestyle Meatloaf is available in 2 varieties: BBQ & Ketchup
Look for the QR code on the package to visit our Gift Center and enter the drawing for a $100 gift card. We'll select a new name every other week and if your name is selected, your $100 gift card will arrive in the mail in the following week.
It's that easy! We love our loyal customers and want to show our appreciation by giving back. We hope you enjoy the meatloaf.
<< previous recipe - Leftover Meatloaf Recipe #5: Tortilla Soup
Happy Friday! If you haven't already received your coupon for Free Meatloaf - get one here. Now is the time to stock up as we're smack dab in the middle of the greatest Leftover Meatloaf Recipes series that will allow you to utilize every last savory slice! Find a store to redeem your coupon for free Homestyle Meatloaf and try these Skillet Hamburgers this weekend!
This recipe makes 6 – 6 ounce hamburgers from 1 Homestyle Meatloaf.
Ingredients
- 6 hamburger buns or onion roll
- Any condiments you desire
- Lettuce for serving
- Sliced red onion for serving
Cooking instructions:
Place pan over medium heat /pre heat oven to 425 degrees – pour ¼ inch of oil in pan to heat. While the pan is heating, place Home style meatloaf in a bowl.
Using clean hands – divide into 6 equal balls – form into 6 plump patties each about 4 inches in diameter.
Place the burgers in the hot frying pan. Cook until browned on the first side, about 3 minutes.
Turn and cook until browned on the second side about 5 minutes longer, when browned place in preheated oven.
After 8 minutes check temperature should reach 160 degrees. But while they are in the oven – toast the buns and dress buns with onions and lettuce.
When burgers have reached temperature of 160 degrees place on buns, serve at once. Pass the condiments at the table.