Super Moist Venison Meatloaf


Who doesn’t love meatloaves?

 

Ingredients for venison meatloaf

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Videos l Recipe

 

We do. We love meatloaves.

Wait, correction.

We love to make meatloaves.

Not only we love to make meatloaves, we love to eat them, especially the one we made here with chunky carrots. The carrots give this smooth and moist meatloaf an occasional crunchiness.

Not too crunchy. It is more of a gentle crunchiness because of the way the carrots are prepared and baked.

With meatloaf, you can use produces that are not so pretty looking anymore as ingredients. Mouth watering experience every time, when it is ready and out of the oven.

What we use here is a bunch dry sourdough baguettes. They soaked up the wet ingredients well and they work beautifully every time! Combining them with wet ingredients by using your bare hands can be quite sensational and therapeutic. Great home spa treatment for your hands too!

Here is our venison meatloaf recipe. What is your preference and experience with meatloaf? Do tell. We wanna know.

Happy cooking and eating!

 


Shopping List

 

Ingredients

Ingredients 1
1 full baguette, sliced in 1 inch pieces. Either old dry bread or fresh bread will work.
2 cups of red wine
2 cups of milk

Ingredients 2
2 tablespoons coriander
1 tablespoon cumin
A dash of red chili pepper

Ingredients 3
2 tablespoons olive oil
1/2 large red onion
3-5 Stalks of carrots
1/2 cup red bell pepper

Ingredients 4
2 lb venison
A dash of salt and black pepper to your liking

 


Tool List

Coming soon.

 


Tips & Tricks

Preheat Oven 425F

Combine ingredients 1. Let it sit in the refrigerator for about 1/2 hour, or until the bread become soft and moist.

Heat the pan with medium heat, roast ingredients 2 until roasted aroma develops, add ingredient 3, olive oil.

Add ingredients 4 into the pan and sauté the vegetables until the colors become vibrant and the carrots are still crunchy. Remove from heat and let it cool.

Reserve and set aside a cup of the vegetables. Combine ingredients 1, 2, 3, 4 and mix well.

Mix the vegetable that was set aside with a cup of the mixture in step 4. Fill the hollow red bell peppers with it.

Fill a thin layer of mixture in the baking tray first, place the red bell peppers in the center, then cover bell pepper and fill the baking tray with remaining of the mixture.

Place the baking trays in a water bath at upper rack of the oven and bake for about 50-60 minutes, or until the wonderful meatloaf aroma fill the air intensely.

Remove from the oven and let the loaves cool for 15-20 minutes in the baking tray before removing from the baking tray. The loaf will hold up in better in shape for slicing.

 


Videos

 


Recipe

 

Super Moist Venison Meatloaf

Print Recipe
Serves: 8 Cooking Time: 1.5 hours

Ingredients

  • Ingredients 1
  • 1 full baguette, sliced in 1 inch pieces. Either old dry bread or fresh bread will work.
  • 2 cups of red wine
  • 2 cups of milk
  • Ingredients 2
  • 2 tablespoons coriander, coarsely grounded
  • 1 tablespoon cumin, coarsely grounded
  • A dash of red chili pepper, coarsely grounded
  • Ingredients 3
  • 2 tablespoons olive oil
  • 1/2 large red onion, chopped into small pieces
  • 3-5 Stalks of carrots, chopped into about 1/2 inch pieces
  • 1/2 cup chopped red bell pepper
  • Ingredients 4
  • 2 lb minced venison
  • A dash of salt and black pepper to your liking
  • 4 red bell peppers, cut off both ends with seeds removed

Instructions

1

Preheat Oven 425F

2

Combine ingredients 1. Let it sit in the refrigerator for about 1/2 hour, or until the bread become soft and moist.

3

Heat the pan with medium heat, roast ingredients 2 until roasted aroma develops, add ingredient 3, olive oil.

4

Add ingredients 4 into the pan and sauté the vegetables until the colors become vibrant and the carrots are still crunchy. Remove from heat and let it cool.

5

Reserve and set aside a cup of the vegetables. Combine ingredients 1, 2, 3, 4 and mix well.

6

Mix the vegetable that was set aside with a cup of the mixture in step 4. Fill the hollow red bell peppers with it.

7

Fill a thin layer of mixture in the baking tray first, place the red bell peppers in the center, then cover bell pepper and fill the baking tray with remaining of the mixture.

8

Place the baking trays in a water bath at upper rack of the oven and bake for about 50-60 minutes, or until the wonderful meatloaf aroma fill the air intensely.

9

Remove from the oven and let the loaves cool for 15-20 minutes in the baking tray before removing from the baking tray. The loaf will hold up in better in shape for slicing.

 

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