Tuesday, December 3, 2013

TomCBigBuck's Venison Meatloaf and Horseradish Tater Salad

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

•1/2 cup tomato sauce
•1/2 cup packed brown sugar
•1 teaspoon prepared mustard

  1. In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed.
  2. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
  3. 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.
  4. Combine the topping ingredients; spoon half of the mixture over meat loaf.
  5. 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

  1. Boil the potatoes until fork tender, cool them to room temperature and quarter them.
  2. In a large bowl, mix the remaining ingredients and fold over the potatoes.
  3. Adjust seasoning to taste
- See more at: http://theoutdoorsmensvoice.com/blog/recipes/2013-10-13/venison-meatloaf-with-horseradish-tater-salad/#sthash.5K7PqqNC.dpuf