Venison Meatloaf The Fruit Of My Labor!

img_7471A 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.

Mike

One Response to “Venison Meatloaf The Fruit Of My Labor!”

  1. Bill says:

    Here is my venison meatloaf recipe. Can also use same mix for meatballs.

    Bill’s Easy Meatloaf (or Swedish Meatballs)

    1 pound burger
    1/3 cup breadcrumbs
    1/4 cup milk
    1 egg
    1 teaspoon salt
    1/8 teaspoon pepper
    1/2 cup chopped onion
    Couple dashes Worcestershire
    1 can cream of mushroom soup

    Loaf – Mix everything well and put in covered casserole dish. Cover with soup. Cover and bake at 400 for 45 minutes.
    Balls – roll into 1 inch meatballs. Bake at 400 for 20 minutes. Mix the soup with 1/2 can milk. Pour over meatballs and cook another 20 minutes. For a twist use Cream of Chicken soup, 1/2 can milk and 1/4 teaspoon nutmeg.

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