Hello and welcome to the new section of my website called Emily’s Kitchen! This is where I will share some of my favorite recipes and my experience of making them with you. I hope you are just as excited as I am!
As we’re finishing up hunting season, you might have a freezer or two full of venison. I sure know that we do! I decided to share with you my version of our family recipe for Venison Meatloaf! I hope everyone enjoys this recipe and finds it as delicious as my family does.
Emily’s Classic Venison Meatloaf
Prep Time: 10-15 minutes Cuisine: American
Cook Time: 50-60 minutes Yield: 8 servings
Total Time: 1 hour 20 minutes
Ingredients:
(loaf)
- 2 lbs. ground venison
- 3/4 cup quick oats
- 3/4 cup milk
- 1 egg
- 1/2 cup ketchup
- 1/2 cup onion, diced
- 1 tsp Hot Slap Ya Mama seasoning
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1 tbsp Tabasco pepper sauce
(glaze topping)
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
Preheat oven to 425 degrees Fahrenheit.
Combine ground venison, 1/2 cup ketchup, quick oats, milk, egg, diced onion, Hot Slap Ya Mama seasoning , parsley, garlic powder, and Tabasco in medium sized bowl. Using a spoon or to make it easier a classic potato masher, mix everything until well blended without over mixing.
Transfer into a large loaf pan if desired but I prefer a glass baking dish and press down evenly into pan. Combine glaze topping ingredients of ketchup, brown sugar, and mustard in a small bowl. Mix well and spread over meatloaf.
Bake at 425 degrees F for approximately 1 hour. Cooking time may vary due to pan size/variety. No matter what pan you use be sure to check the internal temperature of your loaf and ensure it reaches at least 160 degrees F.
If you are wondering what Hot Slap Ya Mama Seasoning is, don’t worry it’s just cajun seasoning with a kick. You can order straight from their website at: https://slapyamama.com or look at their store locator on the website to find stores that stock the seasoning. However any cajun seasoning will do, the hotter the better.
I hope this recipe turns out amazing for you! If you are like my sister and don’t like onions, simply leave them out to make it better for you.
Helpful hint: If you are ever cooking for one that doesn’t like the “gamey flavor” of venison, add herbs like rosemary, marjoram, thyme and sage. This will help cover up that gamey flavor!
Stay tuned for my absolute favorite, Venison Lasagna!
Emily Cunningham 