Meatloaf. Simple enough, right? Wrong. I'm sure we've all had bad meatloaf. Like a fine meatball, it's gotta be juuust right. This recipe is a favorite of ours, thanks to the help of "Pioneer Woman" Ree Drummond. We used venison instead of beef, so you don't have to worry about your meatloaf sitting in a giant pool of fat in the bottom of the pan.
Prep Time: 15 minutes
Cook Time: 1 hour
- 1 cup non-fat milk
- 6 slices white bread
- 2 lbs. ground venison
- 1 cup grated Parmesan cheese
- 1/4 tsp. Lawry's seasoned salt
- 3/4 tsp. salt
- freshly ground black pepper
- 1/3 cup flat-leaf parsley, chopped
- 4 eggs, beaten
- sliced bacon
- 1-1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tsp. dry mustard
- hot sauce (optional), to taste
1. In a large bowl, soak the bread in milk.
Preheat oven to 350 degrees F.
2. The sauce: In a small bowl, combine ketchup, brown sugar, dry mustard and hot sauce (optional). Mix well.
3. Add ground venison, Parmesan cheese, seasoned salt, salt, black pepper, parsley and beaten egg to the bread and milk.
4. Combine all ingredients well. Make sure to break up the bread as best you can.
5. Line a standard loaf pan with aluminum foil. Fill it to the top with the meatloaf mixture.
6. Cover the top with one layer of sliced bacon. YUM!
7. Spread 1/3 of sauce over the top of the loaf.
8. Bake in 350 degree F oven for 45 minutes. After 45 minutes, slather some more sauce over the top if it needs it, and bake for an additional 15 minutes.
Use the rest of the sauce for dipping. Enjoy!
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