Thursday, December 17, 2009

Beer & Venison Meat Loaf

My freezer overfloweth this time of year. We just put in two pigs from FFA and a deer. The guys would like to get more deer, so I am pressured to cook from the freezer. We will probably cold pack some of the next deer.

Meat loaf is a long honored tradition in our family, as in most. Our only rules are: ground meat, onions, egg, grain and ketchup. I usually throw some potatoes and winter squash in the oven alongside the meatloaf.

Serves 10 – 12

1 lb. lean ground pork
1 lb. lean ground beef
1 lb. ground venison
2 Tbsp. onion flakes
1 cup oats
2 eggs
1 cup finely diced green bell peppers
1 Tbsp. Worcestershire Sauce
½ can (12 oz.) Busch Light Beer
Salt & pepper
½ cup ketchup

Preheat oven to 350°F. Have a 9” x 5” loaf pan ready.

Mix all ingredients, except ketchup, together in large bowl with your hands.

Pack into loaf pan and shape the top with a slight well around outside edge.

Bake for 60 minutes.

Spread ketchup over top and continue baking until meat thermometer stuck in middle reaches 170°F. It took almost 2 hours last time!

Take meat loaf out of oven and let it set for 15 minutes before slicing in the pan.

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