I grew up with a father & grandfather who hunted. Their aim was not to collect trophies, but to help provide meat for our family. Venison was frequently the only meat we had in the house. My mom & grandma were always coming up with new ways to prepare this lean, slightly gamey, red meat.
My brother is a hunter now as well & was kind enough to share some of the meat with me.
Tonight I used some to make this juicy, delicious meatloaf. It was so tasty that my whole family went back for more!
Ingredients:
1 lb. ground venison
1/2 yellow onion, finely chopped
1 stalk of celery, finely chopped
1 egg
1 Tbls. Panko bread crumbs
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. celery seed powder
1/2 tsp. sea salt
1 tsp. black pepper
a pinch of red pepper flakes
*Combine all ingredients in a large bowl & gently fold until well combined.
*Spray a loaf pan with nonstick cooking spray.
*Place the meat mixture into the loaf pan & press down gently to even out.
***
Topping ingredients:
1/4 cup blackstrap molasses
1 Tbls. tomato paste
1 tsp. apple cider vinegar
a pinch of black pepper
*Whisk ingredients together & pour on top of the meat in the loaf pan. Spread evenly across the top of the meat.
***
*Bake meatloaf, uncovered, in a 350 degree oven for approximately 45 minutes.
**Meatloaf will shrink slightly due to the lean nature of venison.
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