venison meatloaf with herb crust
This recipe is also good for beef. You can substitute any herbs for this crust. In a pinch you can substitute dried herbs or herb blends like Italian seasioning.
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
6 / 8
Ingredients
- 1 pound ground venison
- 1 pound ground veal
- 1 pound ground spicy italian sausage
- 1 1/2 cups finely diced onions
- 6 cloves garlic, minced
- 2 large eggs
- 1 1/3 cups tomato salsa
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, coarsley ground
- 1 cup breakcrumbs
- HERB CRUST
- 1 cup butter, melted
- 1 1/2 cups breadcrumbs
- 2 tablespoons fresh rosemary leaves, minced
- 1 tablespoon fresh thyme, minced
- 1/2 cup onion, finely diced
- 4 cloves garlic, minced
- 1/3 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How To Make venison meatloaf with herb crust
-
Step 1In a bowl, mix all ingredients, except Herb Crust. Continue to combine ingredients, mixing well with your hands, until well mixed.
-
Step 2Place into a well greased baking dish and form a rectangle, about 3 inches tall.
-
Step 3Spread the Herb Crust over top of meat. Place dish into a preheated 350 oven for 1 1/2 hours or until internal temperature is 160 to 170 degress F.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes