I fixed meatloaf tonight.Not your typical meatloaf that your mom fixes...
Mine is Antelope Meatloaf...Anteloaf.
As I have discovered with cooking with wild game...it can be a little dry if you aren't careful.
I'm careful.
My Anteloaf is pretty darn good.
So good, that pretty much this whole pan is going to work with The Husband tomorrow to 'share' amongst his co workers. I might get a piece before its all gone.
The Toddler won't eat Meatloaf, Anteloaf, or Veniloaf...even if we try to tell him its like a meatball. Uhm...nope.
Recipe:
2lbs of your favorite ground meat. I use Venison (Veniloaf) mostly, but have a shelf of Antelope in the freezer now to use.
3 eggs for moisture and consistency
1 can of chopped tomatoes
1 small can of tomato sauce
1/2 chopped green pepper
1/2 chopped onion
Packet of meatloaf seasoning
Oatmeal to a thick consistency. DO NOT USE QUICK OATS. I couldn't tell you the right measurement of oats, I just know what it is supposed to look like.
Salt and Pepper to taste.
Mix and bake in a baking dish (I'm partial to Pampered Chef but that is a whole other addiction)
Cover with foil and Bake at 350 for 35 minutes.
Remove and coat with ketchup and bake uncovered for 20 more minutes.
Let set for about 20 minutes before serving. Overnight in the fridge is best.
Serve it up with some unhealthy sides like cheesy potatoes or mashed potatoes with sour cream.
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