Ma! The MEATLOAF!!!
Sometimes you just need a good ol’ home cooked comfort dinner like mom does it (with all the fixin’s) and I promise this recipe won't disappoint.
Venison & Beef Meatloaf
Yields: 4
Tools: Cutting board, Chef knife, garlic press, 1 teaspoon, 1 tablespoon, whisk, spatula, sauté pan, loaf pan (I used a silicone one), large mixing bowl, small bowl
Oven temperature: 400 Degree Fahrenheit
Ingredients:
1 lb ground venison
1 lb grassfed ground beef
1 tablespoon olive oil
¼ cup finely chopped onion
1 tablespoon minced garlic
½ cup rolled oats
1 egg
2 tablespoons ketchup
2-3 large pinches of salt
4 turns of freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Herbs de Provence
For sauce topping:
¼ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
Add olive oil to sauté pan and set on med-low heat
Finely chop onion and minced garlic - add to sauté pan and cook until fragrant (take off heat to cool and set aside)
In a large mixing bowl whisk the egg, add meat, oats, and rest of the seasonings and onion/ garlic mixture; mix all until well incorporated
Spray loaf pan with nonstick spray and add ingredients from bowl
Cook for 25 minutes at 400* F
Once the meatloaf is cooking make your sauce for the top of the loaf
Combine all the ingredients in a bowl and whisk until blended
After the 25 minutes add the sauce to the top of the meatloaf continue to cook for another 10-15 minutes or until the juices run clear.
*Venison is a deeper red color before cooking because there is no marbling*
I served the dish with some creamy garlic mashed potatoes, green beans.
Hope you enjoy it as much as we did!