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From the Cookbook: Venison Meatloaf

It's a good time of year to settle down at the dinner table and enjoy a warm, hearty meal—and meatloaf is a dish that fits the bill perfectly.

11/15/2012

It's a good time of year to settle down at the dinner table and enjoy a warm, hearty meal—and meatloaf is a dish that fits the bill perfectly. The latest recipe from the NRA Members' Wild Game Cookbook, Second Edition should have your family and friends coming back for seconds. Don't be afraid to apply it to any other big game you might have in the freezer, either.

Venison Meatloaf
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients:
1½ to 2 pounds ground venison
1½ tablespoons garlic powder
• 1 pack onion soup mix
• 1 large finely chopped onion
• 1 large finely chopped bell pepper
• 4 tablespoons bread crumbs
• 6 slices finely sliced bacon
1½ tablespoons Worcestershire sauce
• 1 pinch cajun spice
• Salt and pepper to taste
• 1 1/3 cup olive oil

Heat onion soup mix with a little water to form paste. Mix all ingredients in large bowl, mold into loaf. Place in covered roaster with 1/3 cup olive oil, lay bacon strips over top. Cook in covered roaster for 1½ hours at 250 degrees. Uncover, then cook 30 to 45 minutes at 375 degrees until brown.

Originally Submitted By:
William N. Kapsos
New Iberia, La.

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1 Response to From the Cookbook: Venison Meatloaf

EG wrote:
November 20, 2012

The recipe calls for 6 slices finely chopped bacon. It also reads to mix all ingredients in a large bowl... then lay bacon strips over top. Clarification please.