Post by April B. on Feb 17, 2003 14:18:11 GMT -6
Venison Meat Loaf
From The Kitchen Of April Barkulis
4 to 6 serving
I like to mix the meat loaf the night before and keep it in the refrigerator coved in a bowel then shape it and bake it for dinner the next day this way the flavors have time to do their work.
Also, my husband likes it when I throw some peeled potatoes along the side of the meat loaf during the last 45 minutes of baking. I do keep it cover with aluminum foil, then I broil it so the ketchup gets slightly browned and thickened at the end of the 45 minutes.
I enjoy a fresh crusty French bread and a fresh Spinach salad mixed with watercress, endive, butter lettuce, with sliced Purple onions, peeled and sliced tangerines or sweet oranges, crumbled feta cheese, fresh mixed mushrooms sliced and a light balsamic vinaigrette
Line with aluminum foil a square baking pan (this saves you on cleaning)
Preheat oven 350
For the Meat Loaf:
1 & ½ pound's ground venison (Deer Meat)
1/4 pound pork sausage (Optional) you can use ground beef
1 whole medium onion diced
½ cup ketchup or tomato sauce
4 to 6 slices fresh bread (wheat or white) tore into bite size pieces
20 saltine crackers crushed
1/2 cup green hotdog relish
3 whole jalapeno peppers seed, pith removed and diced (Optional)
½ cup celery diced
1 tsp. Oregano
½ tsp. Cilantro
2 whole cloves garlic crushed and then chopped very small or 1 & ½ tsp. garlic powder
½ tsp. Salt
1/4 tsp. black pepper
3 large eggs slightly beaten
For the Top:
1/2 cup ketchup for the top mixed with
3-4 Tbs. Brown sugar
1 Tbs. Vinegar
½ tsp. Chili powder
½ tsp. Powder cumin
½ Tsp. garlic powder
Mix all ingredients together for the meat loaf.
Shape it into a loaf place into a square baking pan (not glass or loaf pan) that has been lined with aluminum foil.
Place the water in the pan with the meat loaf. Spray a sheet of aluminum foil large enough to cover the pan with cooking spray, try to slightly tent the foil above the meat loaf.
Bake @ 350 for 45 minute then drain the grease and any water that is left.
Mix all ingredients for the top.
Place back into oven leaving it uncovered and having ketchup mixture smeared on the top. Bake for another 45 minutes.
Note:
Keep an eye on it so that the ketchup does not burn. If ketchup starts to burn lightly cover with aluminum foil again sprayed with cooking spray and reduce heat . . .
Hope you Enjoy
AprilB.
From The Kitchen Of April Barkulis
4 to 6 serving
I like to mix the meat loaf the night before and keep it in the refrigerator coved in a bowel then shape it and bake it for dinner the next day this way the flavors have time to do their work.
Also, my husband likes it when I throw some peeled potatoes along the side of the meat loaf during the last 45 minutes of baking. I do keep it cover with aluminum foil, then I broil it so the ketchup gets slightly browned and thickened at the end of the 45 minutes.
I enjoy a fresh crusty French bread and a fresh Spinach salad mixed with watercress, endive, butter lettuce, with sliced Purple onions, peeled and sliced tangerines or sweet oranges, crumbled feta cheese, fresh mixed mushrooms sliced and a light balsamic vinaigrette
Line with aluminum foil a square baking pan (this saves you on cleaning)
Preheat oven 350
For the Meat Loaf:
1 & ½ pound's ground venison (Deer Meat)
1/4 pound pork sausage (Optional) you can use ground beef
1 whole medium onion diced
½ cup ketchup or tomato sauce
4 to 6 slices fresh bread (wheat or white) tore into bite size pieces
20 saltine crackers crushed
1/2 cup green hotdog relish
3 whole jalapeno peppers seed, pith removed and diced (Optional)
½ cup celery diced
1 tsp. Oregano
½ tsp. Cilantro
2 whole cloves garlic crushed and then chopped very small or 1 & ½ tsp. garlic powder
½ tsp. Salt
1/4 tsp. black pepper
3 large eggs slightly beaten
For the Top:
1/2 cup ketchup for the top mixed with
3-4 Tbs. Brown sugar
1 Tbs. Vinegar
½ tsp. Chili powder
½ tsp. Powder cumin
½ Tsp. garlic powder
Mix all ingredients together for the meat loaf.
Shape it into a loaf place into a square baking pan (not glass or loaf pan) that has been lined with aluminum foil.
Place the water in the pan with the meat loaf. Spray a sheet of aluminum foil large enough to cover the pan with cooking spray, try to slightly tent the foil above the meat loaf.
Bake @ 350 for 45 minute then drain the grease and any water that is left.
Mix all ingredients for the top.
Place back into oven leaving it uncovered and having ketchup mixture smeared on the top. Bake for another 45 minutes.
Note:
Keep an eye on it so that the ketchup does not burn. If ketchup starts to burn lightly cover with aluminum foil again sprayed with cooking spray and reduce heat . . .
Hope you Enjoy
AprilB.
