Posts Tagged ‘meatloaf’

Good Old American Meatloaf

I love venison meatloaf! It’s the perfect winter meal…and there are always leftovers for lunch the next day. I remember as a kid making meatloaf sandwiches with plenty of ketchup. Yum. This is the classic meatloaf recipe my mother always made, only using venison instead of beef.

Recipe: Venison Meatloaf

Summary: a traditional American meatloaf with venison

Ingredients

  • 1 lb ground venison
  • 1 lb ground pork
  • 1 cup bread crumbs
  • 1 med onion, finely chopped
  • 1/4 cup evaporated milk
  • 1 large egg, beaten
  • 1/2 cup spicy BBQ sauce
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • 1/2 cup ketchup
  • 1 tbs BBQ sauce

Instructions

  1. Preheat oven to 350°.
  2. Combine venison, pork, bread crumbs, and onions and mix well. Mix with a stand mixer or your hands to make sure ingredients are well blended.
  3. Add the milk, eggs, BBQ sauce, salt, pepper, and half of the ketchup to meat mixture and combine well.
  4. Put in a loaf pan and bake for 30 minutes.
  5. Mix ketchup with 1 tbs of BBQ sauce. Spread over loaf and bake 1 hour or until done. Let set for 5 minutes before serving.

Cooking time (duration): 1 hours, 45 minutes

Meal type: dinner

Culinary tradition: USA (General)

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

Appalachian Meatloaf

I’m always looking for new ways to make meatloaf…venison works especially well in any recipe that calls for ground meat. My friend Sandra in Ohio sent me this recipe. It is very rich, and very yummy!

Appalachian Venison Meatloaf

Recipe: Appalachian Meatloaf

Ingredients

  • 1 lb ground venison
  • 1 lb ground pork
  • 1 cup bread crumbs
  • 1 med onion, finely chopped
  • 1/4 cup evaporated milk
  • 1 large egg, beaten
  • 1/2 cup spicy BBQ sauce
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • 1/2  cup catsup
  • 1 tbs BBQ sauce

Instructions

  • Preheat oven to 350°.
  • Combine venison, pork, bread crumbs, and onions and mix well.
  • Mix with a stand mixer or your hands to make sure ingredients are well blended.

mixing venison meatloaf

  • Add the milk, eggs, BBQ sauce, salt, pepper, and half of the catsup to meat mixture and combine well.
  • Put in a loaf pan and bake for 30 minutes.
  • Mix catsup with 1 tbs of BBQ sauce. Spread over loaf and bake 1 hour or until done.
  • Let set for 5 minutes before serving.

Cooking time (duration): 105

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (General)

Microformatting by hRecipe.

Jeff’s Grandma’s Amazing Irish Meatloaf

The other day my friend posted a status update on Facebook that he was making his grandma’s meatloaf. I love meatloaf, so I asked for the recipe and he kindly gave it to me.

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.

This is hands down the absolute best meatloaf I have ever had. Thanks to my friend Jeff for sharing the family recipe.

Jeff’s Grandma’s Irish Meatloaf (with Venison instead of beef)

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

From Jeff:

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.
Mmmm good!

My interpretation:
1 1/2 lbs ground venison
1/2 lb fresh ground pork
2 eggs
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).

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