Venison Meatloaf

venison_meatloaf

We just kicked off our Wednesday night bible study with a group of friends last night. I really think food and fellowship pair so perfectly with studying the word of God. Words are given life and leave a page to settle into your soul. We’re going through a study by Matt Chandler called “A Beautiful Design.” I’m really excited about these coming weeks and growing together!

But you’re here for meatloaf. Man does not live on bread alone, huh? Well, we sure don’t! 😉 Its hard to think of a single meal I make without meat. Most of our study group is on the Advocare 24 day challenge for the month, so I tried really hard to keep it low carb for the cleanse phase. It’s not COMPLETELY healthy, but there are much worse things you could be eating! We paired meatloaf with cauliflower mashed “potatoes,” green beans, & a salad. And you know what?! We waited  until they were halfway done eating to tell the men that they were not actually eating mashed potatoes. They couldn’t tell the difference! Nice job with the cauliflower, Samantha!

I was super relieved that this turned out good, because I’ve never made meatloaf with ground deer before! 9 0’clock Tuesday night I was racking my brain & throwing stuff in the bowl trying to cover that “gamey” taste & make the meat tender….And it worked!

Venison Meatloaf

Serves 6

IMPORTANT NOTE: I mixed my meatloaf the night before so the meat would have time to tenderize, and I recommend doing the same! Just mix all your ingredients, cover your baking dish with foil for easy cleaning, and shape your meatloaf. cover and pop in the fridge. 🙂

1.5 LBS Ground Deer

1 Cup Panko Bread Crumbs

1 Egg

1 Med. Onion

1/4 Cup BBQ sauce (Sweet Baby Ray’s is THE ONLY way to go!)

1/4 Cup brown sugar

2 TBSP Worcestershire sauce (If you can spell this without looking it up, I applaud you!)

2 TBSP Soy sauce

1 Tsp. Salt

1/2 Tsp Pepper

1 Tsp. Garlic Powder

Ketchup & BBQ sauce for the top

I’m almost tempted to not even worry about instructions. Its really so simple!

  1. Mix all your ingredients in a bowl….all nice and mashed up.
  2. Line a baking dish with foil. Shape your loaf into the pan.
  3. Top with a thin layer of BBQ sauce & evenly spread. Repeat with ketchup.
  4. Cover your baking dish and throw it back in the fridge overnight.
  5. When you’re ready to bake, preheat your oven to 350, and bake your meatloaf for about an hour. Enjoy!

What are some unusual things you add to your meatloaf? As always, I love feedback! Let me know what you think!

-Shelby

5 thoughts on “Venison Meatloaf

  1. Sally Hampton says:

    Sautéed peppers, all colors & finely shredded carrots &/or zucchini these help keep it from being too dry. A good tip from my dear, sweet Momma!!

    Like

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