Meatloaf is a great food and is one of the top all time comfort foods around, especially on a cold, wet night. Meatloaf should be firm to the touch and not crumble when cut. Meatloaf and Meatballs offer a great opportunity to be creative and experiment with different ingredients. Alternatively you can do what I do most times and use whatever I happen to have in the kitchen when I make them.
This is a basic approach made this time with venison and beef, but this works with beef alone, or the popular beef, pork, and veal mixtures you find in the supermarket.
You can modify this recipe as you like, and remember to tell us about it by adding your comments to this post with your favorite meatball or meatloaf recipes.
Ingredients
- ½ pound Ground Venison
- ½ pound Ground Beef
- 3 large eggs lightly beaten
- 1 cup chopped onions
- ½ cup chopped plum tomato – squeeze out seeds then chop
- ½ cup chopped celery
- ½ cup chopped green peppers
- 1 ½ cups breadcrumbs
- 16 oz. canned tomato puree
- EVO (Extra Virgin Olive Oil)
- Salt, pepper, garlic powder to taste.
Directions
- Prepare a pyrex baking pan by coating with EVO.
- Preheat oven to 475 F.
- Mix meat, vegetables, eggs, 8 0z. puree, and 1 ½ cup breadcrumbs in bowl and knead.
- Form mixture into meatloaf, or two meatloaves, and roll with excess breadcrumbs.
- Prepare baking pan with EVO.
- Place loaf or loaves in a baking pan and surround with peeled white potatoes cut to about 1 ½ inch cubes.
- Drizzle potatoes with EVO and season with salt, pepper, and garlic powder.
- Gouge a canal in top of each loaf almost as long as the loaf and about ¾ of the depth of the loaf.
- Fill this with the remaining 8 oz. tomato puree and smooth with spoon.
- Cover with foil and bake about 45 minutes.
- Uncover and bake about 15 minutes more.
- Serve with potatoes and vegetable of your choice.