Wednesday, November 20, 2013

mom's meatloaf

y'all, i have never in my life ate meatloaf. i always gagged when i looked at it. i usually only ate the side dishes when it was served, but all of that changed a few years ago. i started craving meatloaf all of a sudden (i think i was pregnant with austin?) so i asked my mom for a recipe. she gave me one, but i have changed it a smidge over the years. she has several meatloaf recipes on her blog, but i couldn't find this one.

here are your main ingredients-
1 lb ground meat (venison or beef)
1 egg
1/2 cup breadcrumbs (i use italian style)
1 Tbs dried parsley
1/4 cup ketchup
1/4 cup brown sugar
1/2 Tbs dijon mustard
1 Tbs worcestershire sauce

i have some people ask me frequently how to cook with venison. i thought i would start sharing some of my favorite ways to make it. this is probably my current favorite recipe.  we very rarely buy ground beef anymore. i usually keep 1 lb. in the freezer just in case i want it for hamburgers, but for the most part, we eat chicken, pork, or venison. we have a freezer full of deer meat all year long, so that mostly cuts out buying beef from my grocery money. praise! some have asked about the taste. it IS a slightly different taste at first. (not this meatloaf recipe!) for tacos, or burgers, you will taste a little difference, but it is very quickly acquired in my opinion. it's a very lean meat, and is much better for you than beef.  so this meatloaf recipe is great, easy, you can prepare ahead, you probably have all ingredients already, and it's cheap.  :)
1st in a small bowl, combine ketchup, brown sugar (i do a little more than 1/4 cup), mustard, and worcestershire.  i had to improvise last night because my small whisk was in the dishwasher, but you get the idea.  :)  mix it up!  in a larger bowl, combine your egg, breadcrumbs, parsley (i don't measure, i just pour it out in my hand, but measure if you're unsure!), and pepper.  for the pepper, i just crack some pepper in the bowl.  i would guess it's about 1/2 teaspoon or so.
add a little over 1/2 of your wet sauce mix to your dry mix.
add your meat when it's thawed.
stir it up!  some people like to use their hands, i like to use a fork.  forks are better to keep the meat from getting too compacted.
i use a pan with foil so cleanup is easier, but you can do whatever you prefer.  i put it all on the pan, and shape into a loaf with my hands.  nothing perfect of fancy.  pour the rest of the sauce mix on top and spread around.  if you want to make ahead, i would do all of the above and stick in the fridge until you are ready to bake.  or you could also save your little bit of sauce in a small container, and spread on top right before you bake.
bake in the oven for 45 minutes at 350.  y'all… it is SO good.  i want more just writing this post.  and as you can see, i am very OCD about food touching on my plate.
bennett had 2 plates!  :)
enjoy!!!!  :)

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