Venison Meatloaf
Venison Meatloaf
Meatloaf has always been a family favorite at our house. It's always my goal to make a meatloaf large enough (or two) that my husband can get a meatloaf sandwich made out of it the next day! Really, the family likes my meatloaf so much that it's not so easy to create leftovers. You might want to try this if you have any venison hanging out in your freezer. If you don't, then make this with ground beef and enjoy it all the same.
I use half ground beef because of the fat content. Venison is so lean that when I use it alone it's just too dry for meatloaf. It works wonderfully for lean summer sausage though, but that will be another blog.
This is a simple recipe although the list of ingredients looks a bit long.
First combine the spices then measure out the milk and bread crumbs. Place the ground venison and ground beef together in an electric mixer or mix by hand until somewhat combined.
Add the spices and 1 egg then mix until almost combined. Add the Worcestershire sauce, bread crumbs and milk then mix until just combined.
Do not over mix the ground meat or it will become to compact and your meatloaf will be tough. It should hold together well but still have a soft texture.
Scrape the mixture into a loaf pan that has been sprayed with cooking oil. I like to use a spatula to shape the loaf.
As you can see, there is no need to drain this meatloaf. The venison is so lean!
Bake at 350 degrees for about 1 1/2 hours until the internal temperature of the loaf reaches 160 degrees then top the loaf with ketchup or Hot Jufran ( a spicy Indonesian banana sauce) It looks like and tastes very similar to ketchup but with a kick!
Continue to bake for another 10-15 minutes.
Remove from oven and let rest 5-10 minutes.
Cheers!
~Melisa
Venison Meatloaf
Ingredients
1 lb ground venison
1 lb ground beef
1 1/2 cups bread crumbs
3/4 cup milk
3/4 Tablespoon Worcestershire Sauce
3/4 Tablespoon garlic powder
3/4 Tablespoon dried tarragon leaves
3/4 Tablespoon dried thyme leaves
3/4 Tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon dried basil
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground mustard
2 teaspoons brown mustard seeds
1/2 - 3/4 cup ketchup or Hot Jufran (a spicy Indonesian Banana Sauce)
Method
Preheat oven to 350 degrees
Combine spices, measure out milk and bread crumbs.
Add ground meats to a mixer, mix briefly.
Add spices and 1 egg and mix until almost combined.
Add the Worcestershire, bread crumbs and milk.
Mix until just combined and scrape mixture into a loaf pan that has been sprayed with cooking oil.
Use a spatula to shape the loaf.
Bake at 350 degrees for about 1 1/2 hours until the internal temperature of the loaf reaches 160 degrees then top the loaf with ketchup or Hot Jufran ( a spicy Indonesian banana sauce)
Continue to bake for another 10-15 minutes.
Remove from oven and let rest 5-10 minutes and enjoy!
