The following recipe is from TomCbigbucks of the Outdoorsmens' Voice. Check out the website here for more recipes, hunting and fishing tips and awesome hunting and fishing forums!
- Ingredients for Meatloaf:
•2 eggs
•2/3 cup milk
• 3/4 cup seasoned bread crumbs or 3 slices bread, torn
•1/2 cup chopped onion
•1/2 cup grated carrot (optional)
•1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
•1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
•1 teaspoon dried basil, thyme or sage, optional
•1 teaspoon salt
•1/4 teaspoon pepper
•1-1/2 pounds ground venison
TOPPING:
•1/2 cup tomato sauce
•1/2 cup packed brown sugar
•1 teaspoon prepared mustard
Directions
•1/2 cup packed brown sugar
•1 teaspoon prepared mustard
Directions
- In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed.
- Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
- Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.
- Combine the topping ingredients; spoon half of the mixture over meat loaf.
- Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Ingerdients for Horseradish Tater salad:
- 3 pounds small (2-inch) potatoes, your choice of variety
- 1/4 cup red onion, chopped
- 1 tablespoon white-wine vinegar
- 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
- 1/4 cup chopped fresh chives
- 3 tablespoons prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions:
- Boil the potatoes until fork tender, cool them to room temperature and quarter them.
- In a large bowl, mix the remaining ingredients and fold over the potatoes.
- Adjust seasoning to taste
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