A few days ago I thawed out 3 packages of venison burger as I really wanted some venison meatloaf. I mixed the meat in a big metal pan and added italian breadcrumbs and then smashed up some soda crackers, and mixed them in. Next came salt and pepper plus some Lowery’s seasoned salt. A diced up onion goes in next and sometimes I add some chopped green peppers, but not this time. Catsup is next as I mix (by hand) all the ingredients. The oven is preheated to 330 degrees, and a little water is added to the roasting pan. I always peal and cut up potatoes and carrots to place around the meatloaf so you have a whole meal in one roasting pan.
After about 2 hours we were good to go, and I was able to enjoy the fruits of my labor. Nice lean, untainted, meat put on the table by yours truly. No additives, preservatives, gmo’s or growth hormones! The meatloaf was so big and delicious I was able to share it with friends, and thats what its all about. I’ll be cooking up some of those wonderful venison steaks over the holidays when the “crew” wants some good “wild” meat to sink their teeth into.