Venison Winter Meatloaf
Ingredients
- 1 cup of cornbread stuffing (I used Pepperidge Farm) ⓘ
- 1/3 cup heavy cream ⓘ
- 1 medium onion finely chopped ⓘ
- 3 garlic cloves finely chopped ⓘ
- 1 medium celery rib finely chopped ⓘ
- 1 medium sweet potato peeled and finely chopped ⓘ
- 2 tablespoons unsalted butter ⓘ
- 2 tablespoons brown sugar ⓘ
- 2 tablespoon worcestershire sauce ⓘ
- 1 tablespoons Rasberry Vinagrette ⓘ
- 1/4 teaspoon allspice ⓘ
- 1/4 lb crispy cooked baconfinely chopped
- 1/4 lb uncooked bacon ⓘ
- 1/4 c pitted dried prunes finely chopped ⓘ
- 1/2 c dried cranberries finely chopped ⓘ
- 2 eggs
- 1 lb ground beef ⓘ
- 1/2 lb ground pork ⓘ
Instructions
- Preheat oven to 350F. Soak stuffing in Milk in a mixing bowl. Cook Onion, garlic, celery, sweet potato and butter over medium-high heat for 5 minutes then add brown sugar and stir. Reduce heat and simmer covered until sweet potatoes are soft. Remove from heat and stir in Worcestershire sauce, rasberry vinagrette, allspice, 2 teaspoons of salt, and 1 1/2 teaspoons pepper. Add to stuffing mixture. Add finely chopped bacon, prunes, cranberries, beef, pork, venison, and parsley. Mix together with your hands. Pack the loaf into a 9X12 oval in a shallow backing pan. Slice uncooked bacon in half to create long strips. criss cross over the loaf. Bake one hour to an hour and 10 minutes or when meat thermometer reads 150F-155F.
Nutrition & Diet Analysis (per serving)
1130
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).