Meatloaf: Hunting Season Style

Meatloaf Meatloaf is a dish that can mean so many different things to us; comfort, ease, home.  Here's a spin on meatloaf that some of you may have thought of and others haven't.  I present to you how to make...

Meatloaf
Meatloaf

Meatloaf is a dish that can mean so many different things to us; comfort, ease, home.  Here's a spin on meatloaf that some of you may have thought of and others haven't.  I present to you how to make deer meat loaf.

Now meatloaf in itself is a rather simple dish to prepare.  However, I have found that there are a multitude of meatloaf recipes out there and each one is a little different.  I have had friends swear by meatloaf that, unfortunately, I don't like.  Sometimes it's too dry, sometimes the flavor is off, and sometimes the sauce on top just doesn't stand a light to what I put on mine.  If you haven't figured this out already, you need to adjust this recipe to suit your tastes.  Think what you would do with a regular ground beef meat loaf to suit your flavors and make this meatloaf your own.

The recipe I'm pulling out of my recipe box calls for these items.

Ingredients:

  • 2 eggs
  • 3/4 cup milk
  • 2/3 breadcrumbs (I use an Italian blend)
  • 1/3 cup finely chopped onion
  • 2 tbsp parsley
  • pinch of salt
  • 1/2 tsp basil
  • 1 1/2 lbs ground venison
  • 1/2 cup ketchup
  • 4 tbsp brown sugar
  • 2 tsp dry mustard

Directions:

First order of business is to mix milk and eggs in a large bowl.  I tend to use a whisk and then individually add the bread crumbs, onion, parsley, salt, basil, and three or four turns of freshly ground pepper.  Mix this all continuously as you are adding each item.  Next add in the meat.  Kneed the mixture together with your hands (it can get a wee bit cold) until you have a nice uniform texture.  In handfuls pat this down into a loaf pan.  Cover and pop in the oven at 350.

While the loaf is in the oven mix the ketchup, brown sugar, and mustard together.  Set this aside for the first time you take the loaf out of the oven.

My oven runs a bit hot so I generally check after an hour, but you may need an extra ten to fifteen minutes.  When the internal temp registers 160 degrees pull the loaf out (make sure to use oven mitts) and drain the fat off the top.  Some will tell you to use a spoon, but I tend to just pour is out very carefully.  I'm honestly more afraid of dropping the loaf than burning myself, but we all have our priorities.

Liberally coat the top of the loaf with your sauce and pop it back in the oven for another ten minutes without the lid.  This helps to solidify your glaze just a little.  Let your loaf cool for about ten minutes, then slice it and serve it.

Remember, this is just my recipe.  Take it, tweak it, mix it up a little, and make it yours.  Try my sauce and then yours.  Maybe there is something that will bring this meatloaf to the next level.  Cooking is about never remaining stagnant; find what you like and adjust to your tastes.  What about a sauce with a Worcestershire sauce in it?  Or maybe you want to spice up you meatloaf with a little mango habanero  mixed into the sauce or the loaf itself.  If you can dream it you can try it out.

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