Venison Pork Meatloaf
Once upon a time, a kind neighbor lady gave me part of her excess venison stash - a 2 pound roast, and 3 x 1.5 pound packages of ground meat. The roast was excellent, low and slow in the air fryer. But what to do with the ground meat hanging around in the freezer? So many choices, but I chose meatloaf.
Because I was doing the potato hack, my obligation to 'clean up' leftovers, and other stuff in the freezer, was being unmet. Here was an opportunity to remedy that.
The ground pork was the 3rd pound of the belt-of-three we got a while back. The carrots were part of the small remainders from the big bag. The celery was the center, and last, part of the prior full head. The Montreal Steak seasoning is becoming rather old, and unwelcome in the pantry. The ".5 whole egg" was a leftover from an egg wash for the zebra cookies. The 4 egg yolks were the remains from a recipe that needed 4 egg whites. The cream was what was left in the quart that always lives in the fridge. This meatloaf did a lot of good !!
Venison Pork Meatloaf
Servings: 8
1.50 lb(s), Ground Venison
1 lb(s), Pork
5 large, Carrots, baby, raw
0.25 cup(s), Montreal Steak Seasonings
1 cup, Cheese - Parmesan, shredded
1 tbsp(s), Kosher Salt
2 tsp (1.8 g), Spices, oregano, dried
1.50 large, Egg
4 large, Egg, yolk, raw, fresh
3 med stalk 40g, Celery Stalks
0.25 cup, fluid (yields 2 cups whipped), Cream, fluid, heavy whipping
0.33 cup garlic chili paste
Preheat the oven to 375 degF.
Fine mince the carrot and celery. In a large bowl, add all the dry ingredients, and the veg. Using a wooden spoon, mix to combine. Add the egg and cream. Mix to combine. Add the venison. Mix to combine. Add the pork. Mix to combine.
Grease a half sheet pan. Form 3 loaves on the pan. Bake until the internal temperature of the loaves is 165 degF. Remove from oven, and paint the loaves with garlic chili paste. Return the loaves to the oven for 10 minutes.
Expect a lot of the cream and fats from the egg to cook out of the loaf. That makes the nutrition information suspect.
Remove loaves from oven, and either let them rest 5-10 minutes before serving, or let them cool, and package for future use. For me, each loaf was wrapped in Press and Seal plastic wrap. 2 of them went into a plastic container, awaiting near term devouring. One went into a gallon freezer Ziploc, and into the freezer.
Notes: "Next time", I'll reduce the added salt, to 1 tsp. An alternative grated hard cheese is under consideration. Garlic chili paste is hot. A tomato sauce is an alternative.
My first serving choice was to cut 4 slices off, microwave for 30 seconds to crack the fridge chill, top with provolone, and another 30 seconds to soften that. Awesome break fast ...
Because I was doing the potato hack, my obligation to 'clean up' leftovers, and other stuff in the freezer, was being unmet. Here was an opportunity to remedy that.
The ground pork was the 3rd pound of the belt-of-three we got a while back. The carrots were part of the small remainders from the big bag. The celery was the center, and last, part of the prior full head. The Montreal Steak seasoning is becoming rather old, and unwelcome in the pantry. The ".5 whole egg" was a leftover from an egg wash for the zebra cookies. The 4 egg yolks were the remains from a recipe that needed 4 egg whites. The cream was what was left in the quart that always lives in the fridge. This meatloaf did a lot of good !!
Venison Pork Meatloaf
Servings: 8
1.50 lb(s), Ground Venison
1 lb(s), Pork
5 large, Carrots, baby, raw
0.25 cup(s), Montreal Steak Seasonings
1 cup, Cheese - Parmesan, shredded
1 tbsp(s), Kosher Salt
2 tsp (1.8 g), Spices, oregano, dried
1.50 large, Egg
4 large, Egg, yolk, raw, fresh
3 med stalk 40g, Celery Stalks
0.25 cup, fluid (yields 2 cups whipped), Cream, fluid, heavy whipping
0.33 cup garlic chili paste
Preheat the oven to 375 degF.
Fine mince the carrot and celery. In a large bowl, add all the dry ingredients, and the veg. Using a wooden spoon, mix to combine. Add the egg and cream. Mix to combine. Add the venison. Mix to combine. Add the pork. Mix to combine.
Grease a half sheet pan. Form 3 loaves on the pan. Bake until the internal temperature of the loaves is 165 degF. Remove from oven, and paint the loaves with garlic chili paste. Return the loaves to the oven for 10 minutes.
Expect a lot of the cream and fats from the egg to cook out of the loaf. That makes the nutrition information suspect.
Remove loaves from oven, and either let them rest 5-10 minutes before serving, or let them cool, and package for future use. For me, each loaf was wrapped in Press and Seal plastic wrap. 2 of them went into a plastic container, awaiting near term devouring. One went into a gallon freezer Ziploc, and into the freezer.
Notes: "Next time", I'll reduce the added salt, to 1 tsp. An alternative grated hard cheese is under consideration. Garlic chili paste is hot. A tomato sauce is an alternative.
My first serving choice was to cut 4 slices off, microwave for 30 seconds to crack the fridge chill, top with provolone, and another 30 seconds to soften that. Awesome break fast ...
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