Since we have a freezer full of venison and pork, Dave has been on the lookout for good recipes for both. Meatloaf has never been a favorite food for me and I rarely make it, so I was perfectly happy to let Dave search for meatloaf recipes. He ended up developing his own original recipe and it was tasty enough to make me change my tune about meatloaf!
Venison Pork Sausage Meatloaf
- 1 pound ground venison
- 1 pound ground pork sausage (You could also substitute ground beef for the sausage.)
- 3 eggs, beaten
- 1 c. milk
- 1 medium onion, chopped and sauteed in 2 t. olive oil
- 1 t. minced garlic
- 1/2 c. rootbeer (optional)
- 1 c. uncooked rolled oats
- 2 T. brown sugar
- 1/2 c. grated Italian cheese mix (Romano, Parmesan, and provolone)
- 1 1/2 c. breadcrumbs
- 1 t. salt
- 1 t. pepper
- 2 T. Worcestershire sauce
- 2 T. mustand
- 1/2 c. ketchup
Mix all ingredients together thoroughly by hand. Press into two loaf pans. Smooth each loaf and cover the top with barbecue sauce. Cook at 375° for 50-60 minutes or until the center of the meatloaf registers at least 160° on a quickread thermometer. Let stand for 10 minutes before cutting.
One of the suggestions that Dave saw that we plan to try next time is using muffin tins to make mini-meatloafs.
This meatloaf was also delicious as leftovers on sandwiches.