Venison Meatloaf

• portioner: 6 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 45 minutes

Ingredienser

1 1/2 cups bread, torn to pieces (see recipe headnotes)

1 cup milk

1 small yellow or white onion, (chopped)

1 medium carrot, (chopped roughly)

1 small fennel bulb, chopped roughly (optional)

1 celery stalk, (chopped)

3 garlic cloves, (chopped)

1 tablespoon olive oil

2 pounds ground venison

1 cup grated Italian cheese, (parmesan or pecorino)

1/4 cup tomato sauce (or ketchup)

1/4 cup chopped parsley

1 tablespoon kosher salt

2 teaspoons dried oregano

3 eggs

Marinara sauce for painting the top and serving

Instruktioner

Soak the bread cubes in a bowl with the milk while you chop the vegetables and get everything else ready. Put the roughly chopped vegetables into a food processor and blitz them until it begins to form something of a paste. This will keep the meatloaf super moist.

Heat the olive oil in a small pan and sauté the vegetables from the food processor until soft. Add the tomato sauce and mix well. Cook this another couple minutes, then remove the mixture to a plate and spread it out: This helps it cool quickly.

Preheat your oven to 375°F. When the bread has softened, squeeze out the excess milk and chop and mash the soaked bread on a cutting board until it too forms something of a paste. Toss it and the cooled vegetable mixture into a large bowl. Add the ground venison, cheese, parsley, eggs, salt and oregano and combine. I like to actually work the meatloaf mix well because the bread and vegetable mix will keep it moist and tender -- normally you don't want to over work meatball mixes, but this is an exception. It will help the meatloaf bind together better.

Grease a loaf pan; I use butter. The pan I use is a Pyrex 1 1/2-quart pan that is 8 1/2 by 4 1/2 by 2 1/2 inches. Something more ore less this size will be fine. Or, you can set the mixture on a greased baking sheet and mold it into a loaf. Pack the meat mixture into the pan and bake it until the center reads about 155°F, which will take roughly 1 hour and 15 minutes. I put the loaf pan on top of a baking sheet to catch any overflow of fat or tomato sauce.

About 30 minutes before the meatloaf is ready (shoot for the 45-minute mark), paint the top of the loaf with marinara sauce. Have some more sauce warming in a small pot to serve with the finished meatloaf.

Once the loaf is ready, sit it on the countertop for 5 minutes to rest before popping out of the loaf pan. Do this carefully. Slice and serve with sauce.

Näring

• Kalorier: 429 kcal
• Totalt fett: 22 g
• Mättat fett: 11 g
• Kolesterol: 222 mg
• Natrium: 1707 mg
• Totala kolhydrater: 12 g
• Kostfiber: 2 g
• Totalt socker: 6 g
• Protein: 45 g