Venison Meatloaf

It is that time of year when the freezer is empty of steaks and all that is left is the ground venison. Well, good folks, I have a great recipe for that. My Momma didn’t make much meatloaf growing up but when she did it tasted like this. Enjoy and happy hunting!

 Venison Meatloaf

Mmm…

 3# Ground Venison

1/4 cup ketchup
2 ea eggs
1 cup bread crumbs

1/4 cup Worcestershire
2 Tablespoons soy sauce
1 Tablespoon fresh thyme leafs (1 teaspoon if dried)
2 Tablespoons garlic powder
1 Tablespoon onion powder
1/2 red onion, diced into ¼ inch squares
1 carrot, diced into ¼ inch squares
1 cup caned tomatoes, diced and seeded
a few dashes of Tabasco

Salt and Pepper to taste

1# of North West bacon, Falls Brand in Twin Falls, ID and Hill Meats in Pendleton, OR both make quality products.

Preheat oven to 350 degrees.

Mix all the ingredients together, except the bacon, in a large mixing bowl. Set aside.  Using a bread loaf pan line the inside with bacon with two slices barley overlapping on the bottom. The bacon should be draping over the edge of the bread pan. Repeat until the whole bottom of the pan in layered in bacon. Then place the meatloaf mix in the center and press it into the corners of the pan. With the draping bacon make a crosshatch pattern over the top of the ground meat. Bake in the oven at 350 until the internal temperature reaches 135 degrees. Pull from oven and let rest for five minutes to rest.

 Serve with Idaho roasted potatoes.  

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