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Venison meatloaf for dinner tonight with baked potato and corn. Comfort food at its best. Ready to go in the oven here.

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And on the plate 2 hours later.

Nice!

Looks good! What's the orange glaze on top?? Might be ketchup and the lighting.

Thanks

It's 2 tbls mustard, 2 tbls brown sugar, and 1/3 cup ketchup whisked together to make a glaze that bakes into a sweet topping.

Venison is pretty dry. What do you do to add moisture to the meatloaf mix?
When I make it, I use red wine, and bread soaked in milk.

Had leftovers of Tuesday meatloaf tonight. Venison ground wild turkey and a little pork. I go two parts vension and turkey to one part pork and it is plenty moist. The turkey has a lot of moisture even though there is not a lot of fat.No real recipe. Meat,bread soaked in milk, egg yolk, bread crumbs, seasonings. I also add a couple tablespoons of olive oil. Which the onions and morel mushrooms were fried in before going into the meatloaf.

The recipe calls for a cup of milk, along with seasoned bread crumbs. I also added a 1/2 lb of ground pork, because the venison is so lean. I threw in a 1/2 cup of chopped onions and a 1/2 cup of red belle pepper. It came out great.

Try 1/4 teaspoon of nutmeg in your sauce mix....trust me.

I'll remember that. Thanks

Nutmeg is for pumpkin pie

And French Toast.....and apparently, the glaze for meatloaf?

I will never question your culinary acumen....




again......



Nutmeg goes in Piquant sauce.

Honest.

Im just screw'in with ya

Yeah but....you ARE one of the best cooks ever!

Your pig and Yankee potatoes were to die for!

Uh, no...

cinnamon, cloves, mace and ginger are for pumpkin pie

Looks like head cheese....;)

But no, really, like the kids say....just sayin'