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!

Ingredients:

• 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

Directions:

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. Spread the remaining barbecue sauce or ketchup on top of the meatloaf.
5. 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: 1/6^th 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