My Meat Loaf Recipe

Ok, To start off this new blog of mine I will share with you the amazing recipe for Venison Meatloaf I just made tonight.

First, defrost approx three pounds of Venison meat. I cook for a big family and like left overs so you can adjust for smaller portions.

You could also try this recipe with ground beef, I just prefer the lean venison meat since I am health conscious.

Instead of just using regular bread crumbs, I used a sleeve of Garlic butter crackers also. I ground them up so they were still a little chunky, mixed in about a half cup of the regular bread crumbs. Then add that to the bowl with the meat.

Get out the milk, I used 1% but you can use any kind you prefer. I put about a cup of milk in the bowl as well. 1/4 cup of Italian Dressing. 1/4 cup of Ketchup.

I then put my favorite seasonings. I use Herbe de Province, which is a french mix of dried herbs. Just use anything you like best preferably rosemary and thymn. I put two heavy pinches. 2 teaspoons of black pepper. and lastly 2 teaspoons of Garlic powder.

Preheat the oven to 400 degrees.

Take your hands, wash them, and begin to fold all the ingredients together. Place the meat loaf in a baking pan, no need to spray the bottom. Make sure it is not flattened down. Cover with foil and place in the oven. Set time for 15 minutes

Get a beef boullion cube, place it in a cup of warm water for a few minutes until able to stir into a thick broth. When timer goes off, take  broth and pour over the top of the meat loaf, then cover and place back in the oven for another 15 minutes.

When timer goes off take foil off, then spoon the drippings, which should be thick like gravy and spread them over the top of the meat loaf. Then shake a light covering of bread crumps over the top of the meat loaf. Pour a half cup of water on the bottom of the pan then place back in the oven uncovered for another twenty to thirty minutes until meat is thoroughly cooked.

My Mother said, " This is the best meatloaf I have ever had, go jot down the recipe before you forget. Super moist."  And for her to say that about Venison meat is amazing!!!

Good luck on your trials, let me know what you guys think and if you have any questions don't hesitate to comment.

~Brittany