ground venison meatloaf

Have some more sauce warming in a small pot to serve with the finished meatloaf. Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Percent Daily Values are based on a 2,000 calorie diet. Will make this one again! I added about 1/4 cup of ground pork 1/4 cup of chili sauce and increased some of the spices. Add comma separated list of ingredients to include in recipe. Mom made lots of good things to eat, but her meatloaf was not one of them. I made it the day before and had it in the frig. DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST. I happen to love meatball sandwiches, and Del Fiore’s in Patchogue had some of the best. This was delicious! Use more or less spices to suit your taste, I like it as is! I took a bite, and damn it if my friend wasn’t right: Meatloaf, at least this incarnation of meatloaf, was basically a big slab of the same meatballs I knew and loved. Thanks for sharing. But it was! Really good. Add the diced onion and green peppers. I doubled as we packaged our deer in 2 pounds. “You do know that all meatloaf is is just a big meatball, right?” I expressed my firm disbelief.

He’d told me he was pretty proud of his meatloaf. To cut down on the gamey taste(which I like BTW) make a double batch with one lb hamburger. Allrecipes is part of the Meredith Food Group.

It’s good. Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl.

Pack the meat mixture into the pan and bake it until the center reads about 155°F, which will take roughly 1 hour and 15 minutes. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Spray a loaf pan with cooking spray. Preheat your oven to 375°F. Meatloaf is more of an art than a science, and the loaf's final consistency depends on a few things: How much stuff you put into the mix that isn't meat, how thoroughly you work the meat, and what sort of binder you use. Deal?” Deal. This is the FIRST meatloaf that turned out perfect for me. I cook with a lot of wild game. And to my amazement, I found that they were all more or less alike. Filed Under: Cooking Basics, Featured, Quick and Easy, Recipe, Venison, Wild Game Tagged With: Cooking Basics, easy recipes, italian recipes, venison, venison recipes, Wild Game. My fear and loathing of meatloaf endured for many years. Stir together the ketchup, with 1 tablespoon brown sugar. Also I was missing the thyme so I just made it without and it was still wonderful. Put the roughly chopped vegetables into a food processor and blitz them until it begins to form something of a paste. So here it is. Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.

It was a revelation. I was cured. Place loaf mixture into the pyrex baking dish. This will keep the meatloaf super moist. Also, your ground meat needs to have fat in it. I used a Pyrex 1 1/2-quart pan that is 8 1/2 by 4 1/2 by 2 1/2 inches. Grease a loaf pan. Until one day, I was at an pork store — Long Island slang for Italian deli — with a friend ordering lunch. I like to actually work the meatloaf mix well because the bread and vegetable mix will keep it moist and tender -- normally you don't want to over work meatball mixes, but this is an exception. Finally, this meatloaf keeps well, and is great as a sandwich filling during the week.

Hey there. Pat mixture into a 9x9-inch pan, or a loaf pan. Only the meatloaf sandwich was easier to eat — no meatballs rolling off the back end of the hoagie roll and onto my jeans. “What? My friend wanted a meatloaf sandwich instead. Also I rolled it flat sprinkled broccoli and layered ham and swiss cheese and rolled it up like a jelly roll. Once the loaf is ready, sit it on the countertop for 5 minutes to rest before popping out of the loaf pan. Preheat oven to 350 degrees F (175 degrees C). Venison meatloaf, done my way. Do this carefully. I like a meatloaf that will hold together, but loosely -- cake-ish, not dense. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.

More than a decade passed and I still would only order Italian-style meatloaf. But it was not Italian style. Tell you what: I’ll order the meatball sandwich and you order the meatloaf. Only it wasn’t. I must have wrinkled my nose or something. Meatloaves no longer frighten me. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Place loaf mixture into the pyrex baking dish. I ended up cutting down on the sugar and using fresh onion and garlic. As an Amazon Associate I earn from qualifying purchases. I remember it as a desiccated block of unhappy beef, laced with veins of melting cheese of unknown origin. Shape into a rectangular loaf. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 21.1 g My whole family loved it. This recipe for venison meatloaf has quite the story behind it. This is the best meat loaf (no matter what meat) I have ever had. This recipe calls for marinara sauce, but any simple tomato sauce will do, so long as it's not too chunky. Finally, just a few years ago, I sat down to lunch at a chef friend’s restaurant.

About 30 minutes before the meatloaf is ready (shoot for the 45-minute mark), paint the top of the loaf with marinara sauce. Follow me on Instagram and on Facebook. Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. I love deer meat and I don't try to hide it's flavor. The sandwiches came and I immediately noticed something: The meat looked the same, as did the marinara sauce on top.

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