Venison Meatloaf
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.