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
EASY VENISON MEATLOAF
Serve with potatoes and seasonal vegetables.
Provided by MOTHERHEN1982
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 328.9 calories, Carbohydrate 32.8 g, Cholesterol 168.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 34.2 g, SaturatedFat 2 g, Sodium 760.7 mg, Sugar 9.5 g
BACON-TOPPED VENISON MEAT LOAF
I caught my fiance eating this meat loaf cold, right out of the fridge! He encouraged me to send in the recipe. If you have a deer hunter in the family, be sure to give this a try.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Crumble venison and sausage over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish. Top with bacon strips. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 352 calories, Fat 18g fat (6g saturated fat), Cholesterol 159mg cholesterol, Sodium 581mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 25g protein.
VENISON MEAT LOAF FATTY SMOKED
This is good in the smoker . I smoked till internal temp was 165. Can be baked and not wrapped in bacon.
Provided by Joyce Stone
Categories Wild Game
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. If baking Combine all ingredients except the onion soup,cup of water,and bacon. shape into a loaf.
- 2. Place in a lightly greased pan.
- 3. Bake 1 hour at 350 degrees.
- 4. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.
- 5. IF smoking: flatten meat mixture into rectangle and fill with cubed chees. Roll as jellyroll(stuffed meatloaf). Wrap in uncooked bacon(approximately 1 1/2#) in a weave.smoke at 230 till internal temp reaches 165. No need to baste!
- 6. I love this stuffed with scrambled eggs, cheese. Let your imagination be your guide!
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- Soak the bread cubes in a bowl with the milk for 30 minutes while you chop the vegetables and get everything else ready. Put the roughly chopped vegetables into a food processor and blitz them until it begins to form something of a paste. This will keep the meatloaf super moist.
- Preheat your oven to 375°F. When the bread has softened, squeeze out the excess milk and chop and mash the soaked bread on a cutting board until it too forms something of a paste. Toss it and the vegetable mixture into a large bowl. Add the ground venison, cheese, marinara sauce, parsley, eggs, salt and oregano and combine. I like to actually work the meatloaf mix well because the bread and vegetable mix will keep it moist and tender -- normally you don't want to over work meatball mixes, but this is an exception. It will help the meatloaf bind together better.
- Grease a loaf pan. I used a Pyrex 1 1/2-quart pan that is 8 1/2 by 4 1/2 by 2 1/2 inches. Something more ore less this size will be fine. Or, you can set the mixture on a greased baking sheet and mold it into a loaf. Pack the meat mixture into the pan and bake it until the center reads about 155°F, which will take roughly 1 hour and 15 minutes. I put the loaf pan on top of a baking sheet to catch any overflow of fat or tomato sauce.
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