1930s Venison Meatloaf
Posted: February 14th, 2017, 6:05 pm
This recipe popped up as a memory so I think I'll make it again. It really is tasty!!
1930s Venison Meatloaf
After seeing a segment on meatloaf on a morning news show, I decided to make a venison meatloaf.
I hadn’t ground any of last years doe so, rather than drag out 1 of my big electric grinders, I went
old school. Many, MANY years ago, I bought a hand cranked grinder but never used it. After a good
cleaning, I ground up a pound of venison. The old grinder did a good job & will probably be used
more often if I only need to grind a pound or 2.
Ingredients
1 pound ground venison
1/2 pound mild Italian venison sausage, casings removed
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 (6-ounce) can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Ketchup optional
Instructions
1. Preheat the oven to 350F.
2. Combine the ground venison, sausage, onion, cracker crumbs, tomato paste, eggs, chili powder,
salt, and pepper in a large bowl; mix well.
3. Place the bacon strips on the bottom of an 8 x 4-inch loaf pan. Place the ground venison mixture
on top of the bacon. Pat down with fingertips to spread evenly.
4. OPTIONAL: Bake for 30 minutes, cover with ketchup & bake for 35 minutes more or until a meat
thermometer reaches 175 F.
5. If Step 4 is skipped: Bake for 1 hour and 5 minutes, or until a meat thermometer reaches 175 F.
You can add the ketchup at the 30 minute mark.
6. Remove from the oven and let stand 10 minutes. Invert on a cutting board and slice.
NOTE: I form the loaf & bake it on a small flat baking pan with the bacon under the
loaf. This way you can baste the loaf with the drippings.
I did a test run today & it turned out pretty good.
1930s Venison Meatloaf
After seeing a segment on meatloaf on a morning news show, I decided to make a venison meatloaf.
I hadn’t ground any of last years doe so, rather than drag out 1 of my big electric grinders, I went
old school. Many, MANY years ago, I bought a hand cranked grinder but never used it. After a good
cleaning, I ground up a pound of venison. The old grinder did a good job & will probably be used
more often if I only need to grind a pound or 2.
Ingredients
1 pound ground venison
1/2 pound mild Italian venison sausage, casings removed
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 (6-ounce) can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Ketchup optional
Instructions
1. Preheat the oven to 350F.
2. Combine the ground venison, sausage, onion, cracker crumbs, tomato paste, eggs, chili powder,
salt, and pepper in a large bowl; mix well.
3. Place the bacon strips on the bottom of an 8 x 4-inch loaf pan. Place the ground venison mixture
on top of the bacon. Pat down with fingertips to spread evenly.
4. OPTIONAL: Bake for 30 minutes, cover with ketchup & bake for 35 minutes more or until a meat
thermometer reaches 175 F.
5. If Step 4 is skipped: Bake for 1 hour and 5 minutes, or until a meat thermometer reaches 175 F.
You can add the ketchup at the 30 minute mark.
6. Remove from the oven and let stand 10 minutes. Invert on a cutting board and slice.
NOTE: I form the loaf & bake it on a small flat baking pan with the bacon under the
loaf. This way you can baste the loaf with the drippings.
I did a test run today & it turned out pretty good.