Venison Meatloaf

Chef in the Wild

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

 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.

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