This comfort food recipe, courtesy of Cornell University Cooperative Extension’s Wild Harvest Table, is a fantastic way to showcase ground venison. Ground venison is a fantastic source of inexpensive, locally-sourced lean protein that is a staple in many North Country homes. If you do not have ground venison, you can easily substitute ground beef or turkey for equally delicious results!
- 1.5 lb. ground venison (OR ground beef or turkey)
- 2 eggs
- ½ cup of quick oats
- ¼ cup ketchup
- 1 Tbsp Worcestershire sauce
- 2 tsp mustard
- ¼ cup minced onion
- 1 clove garlic, mashed
- 2 Tbsp. fresh chopped parsley, if available
- Salt and pepper to taste (~1/2 tsp each)
- ¼ cup ketchup or barbeque sauce for top
- Preheat oven to 375 degrees.
- In a large bowl crack and stir the eggs. Add oats, ketchup, Worcestershire sauce, mustard, onion, garlic, and parsley. Mix in ground meat, salt, and pepper.
- If you have some plastic gloves, this mixes up best with your hands, but a spoon works too (or clean hands). When all the ingredients are well incorporated, form the meat into a loaf and place on a cookie sheet with a bit of a lip (jelly roll pan). You may want to line the pan with a piece of parchment paper or foil for easier clean-up.
- Spread the remaining barbecue sauce or ketchup on top of the meatloaf.
- Place in preheated oven and bake for around 40 minutes, or until the meatloaf reaches an internal temperature of 165 degrees Fahrenheit.
Nutrition Information (calculated using ground venison): servings per recipe: 6 | Serving Size: 1/6th of recipe | Calories: 250 kcal; total fat: 5 g; saturated fat: 2 g; trans fat: 0 g; cholesterol: 160 mg; sodium: 640 mg; carbohydrates: 14 g; fiber: 1 g; sugar: 6 g, protein: 37 g