Venison Meatloaf

bhugg

I am on my own tonight with my two girls.  We were thinking of making venison meatloaf.  I have plenty of venison, I just need to run to the store to get the other ingredients.  My question to you, what is your favorite recipe for meatloaf?

onelikearock

onelikearock

bhugg

Looks yum. How did you do it?

GaBGE

Here is one I found and tried. It was really good. http://eggheadforum.com/discussion/1163807/meatloaf-is-on#latest

HDumptyEsq

I like a 'trinity' of ground beef, veal and pork. I caramelize onions, mushrooms and chopped red peppers before adding to the mixture. Panko, egg, thyme, sage, tomato (small chunks), wooster sauce, s & p, (sometimes oregano). BBQ sauce on top instead of ketchup. I sometimes add diced cooked bacon too.

Richard Fl

There is a link in this also for some variations.

Meatballs, Meatloaf, Beef, Pork, Venison, Richard Fl

Did a batch of meatballs 325F for 45 minutes indirect with rosemary wood for smoke.

1 Meatloaf and 52-2 Ozs meatballs

INGREDIENTS:

21/2 Lbs Venison, Ground for Chili

1 1/3 Lbs. Ground Chuck

1 3/4 Lbs. Ground Pork

3 Whole Eggs

10 Ozs Italian Bread Crumbs

1 Large Vidalia Onion, Chopped Medium

1/2-3/4 Cup Spicy Ketchup

1/2-3/4 Cup Grated Parmesan Cheese

2-3 Tbs. Dijon Mustard

1-1 1/2 Pkg. Lipton Onion Soup Mix

1 1/2 Cups Cooked, Broken thai Jasmine rice, cooked in beef broth

1/2 Lb White Button Mushrooms, diced

Coarse Peppermill Black Pepper, to taste

*****Sauce, 1 Meatloaf*****

1 Cup Spicy Ketchup

1/4 Cup Dijon Mustard

1/2-3/4 Cup Brown Sugar, Packed

2-3 Tbs. Balsamic Vinegar

1 Cup Parmesan Cheese, Grated

Ground Pepper to taste

PROCEDURE:

1. I did half meatloaf and 1/2 meatballs. Recipe works either way.

Meat balls were cooked BGE indirect 325°F for 45 minutes and pulled around 160-170°F. did not add any sauce to the meatballs while cooking.

2. The meat recipe makes 2 nice 10 inch diameter loaves and they are about 1 1/2 - 2 inches thick. The sauce is for one meatloaf. The meat recipe may be halved or the other loaf frozen, which is what I do.

3. When mixing the meat and other ingredients, mix about 1/3 saltine crackers and 2/3 Pepper Ridge stuffing, do in 1/4 -1/2 cup portions so as not to dry out the mixture. (Optional) used just bread crumbs this time.

4. Covered with the sauce at the beginning of the cook.

5. You want the sauce to be thick. if necessary thin with water or more vinegar. Slather all over! Nice to have a little sauce left over, to serve with.

Yield: 1 Meatloaf and 52-2 Ozs meatballs

Recipe Type: Main Dish, Meat

Source

Source: BGE Forum, Richard Fl, 2006/09/05*

Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1092712&catid=1

Author Notes

2008/09/14--Richard Fl--did this one this weekend and placed about 1/3 pound provolone cheese in the middle.  Great Cheese Meatloaf.

HDumptyEsq

You could go English and put 2 or 3 peeled, boiled eggs in the middle. Like a Veal & Ham Pie without the pastry.

Griffin

For a different take on meatloaf, google 1770 House meatloaf. Mrs. G saw it on Ina Garten and we adapted it to fit the Egg. It's on the blog somewheres. Very good stuff. Might need to make it this weekend.

bhugg

I followed your recipe for smoked meatloaf except I used 1.5lbs of venison and 1lb of ground pork.

Griffin

The Collucci Brother's recipe from Bobby Flay's Throwdown? How did you like it? Went back and re read my post on it. Somedays, I look at my old posts and think, "Gee, I really should reshoot some of those pictures" (which I have on some), but then I think I should just leave them. Kinda as a "I went from that to now" I do need to go back and edit it and change that final temp from 165, though. That is way higher than I would ever go with meatloaf now.

Brisket_Fanatic

Hands down Bobby Flay with Balsamic Glaze!