STEVE RINELLA'S VENISON MEATLOAF
A lot of hunters complain that they use up all their roasts and steaks too quickly and then get stuck with a mountain of ground meat. When I hear this, I start singing the praises of wild game meatloaf. Granted, the name of the dish sounds a little folksy and oafish, but you can do some innovative...
Provided by Steven Rinella
Categories Main
Yield 4 to 6
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook until browned, about 6 minutes. Season it with 1 teaspoon salt and ¼ teaspoon black pepper.
- Add the garlic and cook for 1 minute more.
- Remove half the onion-garlic mixture and set that aside to cool. Then add the spinach and red pepper flakes to the half remaining in the pan and toss with tongs until the spinach is wilted.
- Stir in the nutmeg. Set aside to cool.
- Place the breadcrumbs, oatmeal, parsley, chives, and thyme in a small bowl. Pour the milk over the top and let sit while you mix the meat.
- In a large bowl, combine the ground meat, cooled onion-garlic mixture, and the eggs. Season well with salt and black pepper. Add the soaked bread crumb mixture and combine well. You could use a spoon for mixing, but it's easier to just use your hands.
- Once the mixture is combined, lay a 1-inch layer of the meatloaf mixture on the bottom of a 1½-pound or 2-pound loaf pan. Pat it down so it reaches the corners, and allow it to come up the sides a bit. You will fill this cavity with the filling.
- Next, lay the cooled spinach mixture over the meat layer, leaving a ½-inch border of meat around the spinach. Top the spinach with the cheese sticks, forming a stripe in the center that runs the length of the pan. Sprinkle the pine nuts over the cheese stripe then top with the remaining meat mixture and pat down. Be sure this top layer meets with the bottom meat mixture along the sides to form a seal.
- Pat the top of the loaf so it's flat and even. Mix the mustard with the honey, then top of the loaf with this mixture.
- Bake for 1 hour or until an instant-read thermometer reads 150°F when inserted in the center.
VENISON MEAT LOAF
My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it! -Liz Gilchrist, Bolton, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 204 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 783mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
VENISON MEATLOAF
This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
Provided by angelamclamb
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
- Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 14.5 g, Cholesterol 142.9 mg, Fat 4.8 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.6 g, Sodium 275.3 mg, Sugar 9.4 g
DAD'S MEATLOAF
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
- For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
- Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.
DEER (VENISON) MEATLOAF
This is a really tastey way to do meatloaf. The venison brings some extra complexities to your favorite classic dish. If venison is unavailable, this is still a great recipe for a regular meatloaf. Be sure to choose lean beef if you're going to use that. Additionally some people like to add crushed saltine cracker to give the loaf more hold. I don't like it and don't add it to this recipe. Having said that the loaf stays together pretty well on its own, but feel free to add 1/3 cup crushed crackers if desired.
Provided by SaffronMeSilly
Categories Meatloaf
Time 1h
Yield 1 meatloaf, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and coat a loaf pan with cooking spray.
- In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan.
- Bake for 30 minutes. Drain any fat/grease that has accumulated.
- In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf.
- Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.
Nutrition Facts : Calories 245.7, Fat 9.5, SaturatedFat 4.2, Cholesterol 143.7, Sodium 1040.8, Carbohydrate 12.4, Fiber 0.6, Sugar 10.9, Protein 26.8
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