by NRA Staff - Thursday, November 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.
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.
• 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. KapsosNew Iberia, La.
E-mail your comments/questions about this site to:
For questions/comments about American Hunter magazine, please e-mail:
You can contact the NRA via phone at: NRA Member Programs
To advertise on American Hunter, visit nramediakit.com for more information
Get the American Hunter Insider newsletter for at-a-glance access to industry news, gear, gun reviews, videos and more—delivered directly to your Inbox.