Ingredients with Measurements:
- 1 lb ground venison
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
Special equipment needed:
- Mixing bowl
- Loaf pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the ground venison, ground pork, breadcrumbs, milk, onion, celery, garlic, egg, salt, black pepper, thyme, and sage. Mix well.
3. Add the ketchup and Worcestershire sauce to the mixture and stir until well combined.
4. Transfer the mixture to a greased loaf pan and smooth out the top.
5. Bake the meatloaf in the preheated oven for 1 hour or until the internal temperature reaches 160°F.
6. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
- Internal temperature of meatloaf: 160°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 334
- Fat: 16g
- Carbohydrates: 15g
- Protein: 31g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground venison.
- Italian-style breadcrumbs can be used instead of plain breadcrumbs.
- Dried rosemary or oregano can be used in place of the dried thyme and sage.
Variations:
- Add chopped mushrooms or bell peppers to the meatloaf mixture for added flavor and texture.
- Top the meatloaf with bacon slices before baking for a smoky flavor.
- Use a mixture of ground meats such as beef, pork, and veal for a more traditional meatloaf.
Tips and tricks:
- Be sure to mix the meatloaf mixture thoroughly to ensure even distribution of ingredients.
- Use a meat thermometer to check the internal temperature of the meatloaf to ensure it is fully cooked.
- Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the meatloaf, place it in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the meatloaf with a side of mashed potatoes and green beans for a classic comfort food meal.
- Garnish the meatloaf with chopped fresh parsley or chives for a pop of color.
Pairings:
- Serve the meatloaf with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the meatloaf is too dry, try adding more milk or ketchup to the mixture.
- If the meatloaf is too wet, try adding more breadcrumbs to the mixture.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
- Use a meat thermometer to ensure the meatloaf is fully cooked to an internal temperature of 160°F.
Food history:
- Meatloaf has been a popular dish in American cuisine since the 19th century. It was a way for families to stretch their meat supply by combining it with other ingredients such as breadcrumbs and vegetables.
Flavor profiles:
- The venison meatloaf has a rich and savory flavor with hints of thyme and sage.
Serving suggestions:
- Serve the meatloaf with a dollop of ketchup or barbecue sauce on top for added flavor.
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