Wild In The Kitchen: Venison Meatloaf

There’s no comfort food like meatloaf and mashed potatoes. With venison, you do not get the grease you do with cow burger, and the meat doesn’t hold together as well. So oatmeal and a little extra egg is needed as a binder. The good thing is, this adds another depth of flavor to your meatloaf.

Deer Loaf (Venison meatloaf)

2 lbs. ground venison

3/4 cup quick-cooking oatmeal

1 medium bell pepper (diced)

1 medium onion (diced)
1/2 cup whole milk

2 large eggs (beaten)

2 Tbl. Worcestershire sauce

1/2 cup ketchup

salt and pepper to taste

In a small bowl, mix together the oatmeal and milk, and allow it to soak for seven to eight minutes. In a large bowl, combine the ground venison, oatmeal mixture, onions, peppers, eggs, Worcestershire and ketchup. Season with salt and pepper. Mix thoroughly. Transfer the mixture into a meatloaf pan and shape into a loaf. Preheat oven to 350 degrees, and then bake the meatloaf for about an hour and a half or until it is done. Top loaf with additional ketchup two thirds of the way through the cooking process. Serve with mashed potatoes, green beans and biscuits.

(Serves 4 to 6)