It’s meat loaf time at our house! I know I’ve mentioned a few times that we have a lot of venison in our freezer this year. A LOT of venison. So I have a lot of ground meat to work with. Our all-time favorite is this Venison-Pork Sausage Meatloaf. I recently rediscovered another meatloaf favorite. The recipe actually calls for ground beef but I substituted ground venison and it works beautifully.
The best part of this handy recipe is that my husband stumbled onto the nifty trick of making our meatloaf in individual ramekins. This is a great tactic for portion control in my house of growing boys.
Southwestern Meat Loaf
In an extra large bowl, knead together the following ingredients:
- 1 pound ground beef or venison
- 1 pound ground sausage
- 1 c. bread crumbs
- 1 c. warm milk
- 1 medium onion, chopped
- 2-3 cloves of garlic, minced
- 1/4 c. fresh parsley, chopped
- 1 t. summer savory
- 1 t. thyme
- 1 t. salt
- 1/2 t. coarsely ground pepper
- 1 T. olive oil
- 1 c. salsa
- 1/2 c. chicken broth
- 1 c. uncooked rolled oats
- 1/2 c. grated Monterey Jack cheese
Pack this mixture into individual ramekins and bake at 375° until the internal temperature on a quick-read thermometer reads 160°.Before putting these little meatloaves into the oven we put a dab of barbecue sauce on the top just to make them look yummier. Sometimes I lay strips of bacon across the top of a large loaf. If you choose to bake this in a large loafpan, it will probably take 50-60 minutes. If you use individual ramekins, it will take less time. If you have small kids, you can even use muffin tins to make mini mini-meatloaves. I can also freeze the individual meatloaves in a ziplock bag to use later. When I need a quick dinner, I take out the exact number of meatloaves that I need.
~~Come on over and visit us on Facebook and follow us on Twitter for the very latest in the Kitchen. Better yet, subscribe over in the sidebar to receive an email whenever we post something new here in the Kitchen.