Hi, Kjohnson! Welcome to rabbiting! It's an awesome and fun hobby. Get one bunny and soon you'll be hooked.
Some of the best meat breeds out there are New Zealands and Californians, but there's lots of options. These rabbits breed fast and true with big, heavy bodies, good meat to bone ratios and extremely fast growth. They're generally even-tempered but distincly not "sweet" rabbits. Mine accept handling well enough, but don't LIKE it per-say.
Some other good meat breeds include Palominos (renouned for great temperments and light bones, but every breeder I have found has small litters like 4-6), Champagne D'argente's, Silver Fox (very beautiful rabbits, but often a bit expensive for quality animals), Rex (Smaller but the softest fur in the world), American, Satin and Chinchilla (extremely popular for the fur like the silver fox).
Some so-so meaties bred more for other things include Dutch, Florida white, Checkered/Flemmish Giants, French Lops, Harlequin, Mini Rex and French Angoras. These are all rabbits with serious meat faults (for example, the Mini Rex and Florida White have GREAT meat bodies but they are very small rabbits, whereas the Giants/French Lop are TOO big and have huge bones) but will do fine for eating if you're more interested in the breed and less in the meat.
Rabbit temperments vary like nobodies business so I guess it is most important for you to find a breeder that breeds the temperament you want. I've met some mean "pet" rabbits, and some of the sweetest "meat" breeds. So just ask the breeder about if they breed for temperament.