Turn wild, ground meat into a satisfying comfort food with this favorite recipe
“This was my dad’s go-to recipe for meatloaf that always included venison we’d harvested during our hunting trips. He taught me to cook by intuition rather than a recipe, and that the key to success is to pause during the prep stage and taste the mixture as you go, to ensure the seasoning is perfect every time.” – Mike
Mike’s Wild Game Meatloaf
For the meatloaf
- 1 lb ground venison
- 1 lb ground bison
- 16 oz uncured bacon bonus if you can find jalapeño flavored
- 1 medium sweet onion
- ½ bell pepper green or yellow
- 2 eggs
- 12 oz low-sodium tomato sauce
- 8 oz tomato paste
- 1½ cups panko bread crumbs
- 4 cloves garlic
- 2 tsp pink Himalayan sea salt
- 1 tsp ground black pepper
- 2 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 2 bay leaves crushed
- 1 tbsp safflower oil
- 1 tsp red wine vinegar
- 1 tbsp Worcestershire sauce
For the basting sauce
- ⅔ cup ketchup
- 2 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 1 tbsp yellow mustard
- Preheat oven to 375 degrees.
- Chop onion and bell pepper in a food processor.
- Combine all ingredients for meatloaf in a large mixing bowl, mixing thoroughly with hands.
- Season to taste by microwaving a small ball of mixture, taste test, and adjusting the seasonings to your liking.
- Press mixture into a loaf pan, covering the top by laying bacon strips over the loaf (you can basket-weave if you're an overachiever).
- Combine basting sauce ingredients in a separate bowl.
- Bake for 1 hour, then baste with sauce and cook an additional 5 minutes. Serve with leftover basting sauce.