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Deer Meatloaf with Herb Crust

Ingredients

  • 1 pound ground venison
  • 1 pound ground veal
  • 1 pound ground spicy Italian sausage
  • 1 1/2 cups onion finely diced
  • 6 garlic cloves minced
  • 2 large eggs
  • 1 1/3 cups tomato salsa
  • 1 tablespoon chili powder I prefer ancho or chipotle powder
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 cup breadcrumbs I prefer Japanese “panko” breadcrumbs

Herb Crust

    You can substitute any herbs for this crust. In a pinch, you can substitute dried herbs or herb blends like Italian seasoning.

    • 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

    In a bowl, blend together all ingredients.

      Instructions

      • Combine ingredients in a large bowl, mixing well with your hands. Place into a well-greased baking dish and form into a rectangle, about 3 inches tall. Spread Herb Crust over top of meat. Place dish into a preheated 350 degree oven for 1 1/2 hours or until internal temperature is 160 – 170 degrees.