Sunday, March 23, 2014

Meatloaf

Download Printable Recipe (It will lead you to MediaFire.)

Meatloaf. Simple enough, right? Wrong. Im sure weve all had bad meatloaf. Like a fine meatball, its gotta be juuust right. This recipe is a favorite of ours, thanks to the help of "Pioneer Woman" Ree Drummond. We used venison instead of beef, so you dont have to worry about your meatloaf sitting in a giant pool of fat in the bottom of the pan. 


Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 cup non-fat milk
- 6 slices white bread
- 2 lbs. ground venison
- 1 cup grated Parmesan cheese
- 1/4 tsp. Lawrys seasoned salt
- 3/4 tsp. salt
- freshly ground black pepper
- 1/3 cup flat-leaf parsley, chopped
- 4 eggs, beaten
- sliced bacon

Sauce:
- 1-1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tsp. dry mustard
- hot sauce (optional), to taste

1. In a large bowl, soak the bread in milk.

Preheat oven to 350 degrees F. 

2. The sauce: In a small bowl, combine ketchup, brown sugar, dry mustard and hot sauce (optional). Mix well. 
3. Add ground venison, Parmesan cheese, seasoned salt, salt, black pepper, parsley and beaten egg to the bread and milk.

4. Combine all ingredients well. Make sure to break up the bread as best you can.


Like so!

5. Line a standard loaf pan with aluminum foil. Fill it to the top with the meatloaf mixture.
6. Cover the top with one layer of sliced bacon. YUM!

7. Spread 1/3 of sauce over the top of the loaf. 

8. Bake in 350 degree F oven for 45 minutes.  After 45 minutes, slather some more sauce over the top if it needs it, and bake for an additional 15 minutes. 

Use the rest of the sauce for dipping. Enjoy!













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