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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 lb ground venison |
1/4 cup red bell pepper, finely chopped (green, orange or yellow bell is a perfect substitution) |
1/4 yellow onion, finely chopped |
1 egg |
2 tablespoons ketchup |
1 tablespoon hot sauce (i prefer frank's red hot, personally) |
2 teaspoons oregano |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
2 tablespoons ketchup |
1 tablespoon hot sauce |
1 tablespoon vinegar |
2 tablespoons brown sugar |
Directions:
1. Preheat oven to 350 and coat a loaf pan with cooking spray.
2. In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan.
3. Bake for 30 minutes. Drain any fat/grease that has accumulated.
4. In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf.
5. Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.
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