VENISON MEATLOAF

A lot of people think they don't like meatloaf, so they give up on it. What a pity! I used to feel the same way. Then I tried and tried to play with different ingredients to make meatloaf that I would like, and I really enjoy this one. It's truly delectable. This meatloaf is gluten free, without any bread crumbs or crackers, but it's not heavy. The eggs give it loft. I use a duck egg which is very lofty in baking but instead of a duck egg, you can use two medium sized chicken eggs. If you like a dense meatloaf, just go with one chicken egg. Of course, you can also use beef but, if you do, please lighten up on the butter! 

meatloaf ready to serve

meatloaf platter with cherry tomatoes, asparagus and fried onion rings

There are a lot of ingredients in this, but the overall flavor you get is just out of this world! Our venison is wild and organic but young, so the flavor is really delicious. I also used my son's homemade hot sauce.

The next time I serve it, I'm going traditional with brown gravy, our own potatoes (from our cellar) that I will serve mashed and green beans that I froze from our garden. I'm going to make it again really SOON!!!

VENISON MEATLOAF

Step 1:  Saute the following~

3 tablespoons butter

1/4 cup chopped green pepper

1/4 cup chopped onion

1/3 cup chopped celery

1/2 tablespoon garlic

Step 2: Stir in~

1 teaspoon salt

1/2 teaspoon cumin

1/2 freshly ground pepper, coarse

pinch of cayenne

pinch of nutmeg

1 bay leaf

1/4 cup ketchup

1/4 cup cream

Step 3:  Mix together in a large bowl~

1 pound ground venison

1 duck egg or 2 chicken eggs

1 teaspoon Worcestershire sauce

1 teaspoon red pepper sauce

Step 4: Set the oven temperature at 350 degrees F.  Then~

After you've combined the ingredients in Step 3, mix in ingredients from Steps 1 and 2 until everything is incorporated. Then spoon it into a 9" X 5" baking pan. I topped it this time with a sweet and spicy barbecue sauce. Do what you like. If you prefer, you can use ketchup mixed with brown sugar, or try something else. It's perfectly good without a topping. Bake about 60 minutes, until the internal temperature is 160 degrees F. Allow to set a few minutes after baking to cool slightly. Then drain off the fat. Slice and serve.