I made it the other night for Rick’s family. Since they’re Irish, I thought they may like it. What makes a meatloaf Irish? I’m guessing because there are not tomatoes at all. Whatever, my sister-in-law declared it “the best meatloaf I’ve ever had.” I have to admit, it was darn good eating.
First…here are the instructions as Jeff gave them to me. As you can see, I had to do a little research to find out the right proportions, which I figured out by looking up recipes on Cook’s.com
The secret is………..fresh ground ham steak, 2 eggs and bread crumbs..Oh and a red pepper all run through the Kitchen aid grinder. 1 large onion as well. Add 1 1/2 lbs of freshly ground beef or venison, elk. I buy Organic beef a whole cow really every year that’s what I use. But it’s real lean so Venison should be good! bake for 1.5 hrs in a dutch oven with-out the lid. Pour off the fat if any and cover for an hour. remove to set and make flour gravy in the browned drippings.
1 1/2 lbs ground venison
1/2 lb fresh ground pork
3 cups fine bread crumbs
1 red pepper
1 large onion
Run eggs, bread crumbs, red pepper, and onion through a food processor. Mix in ground meat (use a kitchen aid if you have it, if not, your hands will work just fine.
Bake for 1.5 hours at 350 in a dutch oven with-out the lid (I actually used a bread pan because I don’t have a dutch oven).
Pour off the fat if any and cover for an hour (there was no fat to pour off when I used the venison).