Meats, Fish and Eggs

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Meat Loaf

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1584
Printed Date: 26 March 2026 at 18:48

Topic: Meat Loaf

Posted By: Aspen Hill
Subject: Meat Loaf
Date Posted: 11 December 2011 at 19:58

I need a meat loaf recipe, venison. I hate peppers and other weird greens so don't include them.

Replies:

Posted By: TasunkaWitko
Date Posted: 11 December 2011 at 20:07

hey, ann - i'm with you on green peppers. for some reason, i simply can't eat the things.

i've got some meatloaf recipes in my "hunting & fishing library" books; i can post a couple if you'd like. the best meatloaf i've ever had is one that my mother used to do which was really just lipton onion soup mix, cream of mushroom soup, oatmeal and an egg as a binder and the usual salt/pepper type seasonings, with a little cheese and ketchup on top during the last 15-20 minutes of baking.

my wife makes a great one that has (per 2 pounds burger):

1 can vegetable soup

2 eggs

bread crumbs

salt/pepper to taste

worcesterschire sauce to taste

mix it, lay some bacon over the top and bake it. i recently took some pix when we made this and will try to post soon.

those are some ideas - let me know!

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Posted By: jdonly1
Date Posted: 11 December 2011 at 22:12

Here is one that gets good reviews

Ingredients

1 pound ground chuck......Substitute Venison
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup http://www.foodterms.com/encyclopedia/breadcrumbs/index.html - bread crumbs , toasted
1/4 cup http://www.foodterms.com/encyclopedia/mayonnaise/index.html - mayonnaise
1 tablespoon http://www.foodterms.com/encyclopedia/worcestershire-sauce/index.html - Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons http://www.foodterms.com/encyclopedia/prepared-mustard/index.html - prepared mustard
1 (3-ounce) can French fried onions

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch http://www.foodterms.com/encyclopedia/loaf-pan/index.html - loaf pan , or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Posted By: MTMan
Date Posted: 11 December 2011 at 22:20

This is a recipe that I have made in the past, and it turned out well. I substitute a jar of pasta sauce for the ketcup.

1 cup of finely chopped onion

1 celery rib, chopped fine

1 Tbsp minced garlic

1 carrot, chopped fine

1/2 cup of finely chopped scallions (can substitute onion)

2 Tbsp unsalted butter

2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)

1 1/2 tsp freshly ground pepper

2 tsp Worcestershire sauce

2/3 cup ketchup

1 1/2 pounds of ground chuck

3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Method

1 Preheat oven to 350 degrees F.

2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

4 Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Posted By: Aspen Hill
Date Posted: 13 December 2011 at 15:46

OOOOOH, thanks all, they all look like great recipes! Will make each during the winter.

Posted By: TasunkaWitko
Date Posted: 13 December 2011 at 15:50

take pix!

also, i bet http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=380&PN=1&title=hosers-greek-meatloaf - Hoser's Greek Meatloaf would be really great with the flavours of deer!

Posted By: TasunkaWitko
Date Posted: 15 December 2011 at 10:53

Say, Ann -

I went ahead and posted our house meatloaf recipe and method, with pix here:

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1593&title=meatloaf - http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1593&title=meatloaf

take a look, and if you want to try it let me know if you have any questions!

Posted By: Aspen Hill
Date Posted: 17 December 2011 at 08:01

I think tomorrow (Sunday) will be a meatloaf night.

Posted By: Hoser
Date Posted: 18 December 2011 at 02:28

I don't know if you have any http://foodsoftheworld.activeboards.net/glace-de-viande_topic1100.html" rel="nofollow - glace de viande handy Aspen, but if you do...this was a http://foodsoftheworld.activeboards.net/horseradish-meatloaf-with-glace-de-viande_topic1119.html" rel="nofollow - very tasty meatloaf.

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Go ahead...play with your food!

Posted By: TasunkaWitko
Date Posted: 19 December 2011 at 08:57

very much so!

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