Venison Meatloaf
Our vinegars give a great layer of flavor to meats. I've used both noted below with great results. You can substitute beef, pork or a combination of meats in place of venison if you wish.
1/2 cup ketchup
2 tablespoons Traditional or Neapolitan Herb Balsamic Vinegar
1/4 cup brown sugar
1 1/2 teaspoons your favorite mustard, divided
1 1/2 lbs. ground venison, bison or beef
1/2 teaspoon crushed garlic
1/2 cup finely chopped onion
1 egg
3/4 cup quick rolled oats
1 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 350 degrees. Place parchment on a baking pan.
Combine the ketchup, vinegar, brown sugar and mustard in a small bowl. Set aside.
In a large bowl, combine the venison, garlic, onion, egg, oats, salt, pepper, and 3 tablespoons of the sauce mixture. Form into 4 oval loaves and place on the parchment. Brush with the remaining sauce mixture.
Bake 25-30 minutes or until done. If using a single loaf pan, bake 45-55 minutes.
Serve on a bed of mashed potatoes or mashed cauliflower.