We make this venison meatloaf when we have to feed a crowd or a few growing boys.
2 slices fresh whole-wheat bread crumbs (about 3/4 cup)
1 large egg
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup tomato sauce
2 Tbsp fresh parsley, chopped
1 tsp balsamic vinegar
1-1/2 tsp Dijon mustard
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 lb. Broken Arrow Ranch Ground Venison
In a food processor or blender, process bread until fine crumbs form. Preheat oven to 350 degrees F. Lightly coat a large baking dish with non-stick cooking spray.
In a large bowl, beat the egg. Add the bread crumbs and all the remaining ingredients, except meat. Blend all the seasoning ingredients well. Add meat and blend again. You can use a rubber spatula, but your hands are best to thoroughly mix.
Shape the meat loaf mixture into an oval loaf and place in the prepared pan. Bake for 45 minutes to 1 hour, or until the internal temperature is 150° F. Let stand for 10 minutes before slicing. Serve alone or with a sauce.
Broken Arrow Ranch