Ma! The MEATLOAF!!!

Sometimes you just need a good ol' home cooked comfort dinner like mom does it (with all the fixin's) and I promise this recipe won't disappoint.

Venison & Beef Meatloaf

Yields: 4

Tools: Cutting board, chef knife, garlic press, 1 teaspoon, 1 tablespoon, whisk, spatula, sauté pan, loaf pan (I used a silicone one), large mixing bowl, small bowl

Oven temperature: 400°F

Ingredients

• 1 lb ground venison
• 1 lb grassfed ground beef
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 1/2 cup rolled oats
• 1 egg
• 2 tablespoons ketchup
• 2–3 large pinches of salt
• 4 turns of freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon Herbs de Provence

For the sauce topping

• 1/4 cup ketchup
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

1. Add olive oil to sauté pan and set on med-low heat
2. Finely chop onion and minced garlic — add to sauté pan and cook until fragrant (take off heat to cool and set aside)
3. In a large mixing bowl whisk the egg, add meat, oats, and rest of the seasonings and onion/garlic mixture; mix all until well incorporated
4. Spray loaf pan with nonstick spray and add ingredients from bowl
5. Cook for 25 minutes at 400°F
6. Once the meatloaf is cooking make your sauce for the top of the loaf
7. Combine all the sauce ingredients in a bowl and whisk until blended
8. After the 25 minutes add the sauce to the top of the meatloaf, continue to cook for another 10–15 minutes or until the juices run clear

Venison is a deeper red color before cooking because there is no marbling.

I served the dish with some creamy garlic mashed potatoes and green beans. Hope you enjoy it as much as we did!

— Coach Jordan