VENISON MEATLOAF

1 1/2 lbs ground venison (if necessary, start with my base recipe)unnamed
1/2 cups chopped onion
1/2 cup ketchup
1/4 cup brown sugar
2 tsp salt
2 Tbsp Worcestershire sauce
2 eggs, beaten
1 cup quick oats, bread crumbs, or cracker crumbs (I prefer to use quick oats, but any of these will work)

 

 


Combine ketchup, brown sugar, and Worcestershire sauce. Set 1/4 of this aside for the top of the meatloaf. Next, combine the remaining ingredients and mix well. Shape into a loaf, approximately 8″ x 5″ and place into loaf pan or 9″ x 13″ pan. I prefer to use the loaf pan so it will keep my top coat in place; note that using the loaf pan is more likely to lead to slightly burnt meatloaf edges (believe it or not, my husband and I actually prefer the burnt edges). Pour the remainder of the ketchup mixture over the top of the meatloaf and spread evenly. Cover with foil and bake for 1 hour at 375°; remove foil and bake for an additional 15 minutes.

Some other great alternatives:

Layer bacon across the top of the meatloaf before cooking

or

Shape into patties for meatloaf burgers and throw on the grill

 

Recipe by Kari Singleton(My Sister) For more delicious venison recipes visit her @ http://doeandarrowhunting.com

 

 

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