Venison meatloaf with crackers and ketchup

Add water to pan up to half of the depth of the meatloaf, cover loosely with foil. Add ground venison to the mixture and blend completely. Bake in preheated oven to an internal temperature of 160 degrees f 70 degrees c, about 40 minutes. Mix all of the above ingredients together until the mixture is homogeneous. Venison meatloaf recipe how to make venison meatloaf. Mix together venison, 1 tablespoon dark brown soft sugar, crackers and egg in a bowl. Put into whatever size pan you want shape it, then sprinkle brown sugar on top.

Season with mustard, coriander, garlic granules, onion flakes, thyme, cinnamon and paprika. Then add seasonings, mix this up just until everything is blended. Shape into a loaf about 3inches thick, and place on a greased baking dish. In a large bowl mix the venison, eggs, crackers, ketchup and barbecue sauce. Frost the top of the meatloaf with the heinz ketchup. In a medium bowl, combine eggs, milk and crackers then mix. In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended.

Put the glaze on the meatloaf in 2 phases once the meatloaf is about 12 way done cooking. As we speak, we are cooking venison meatloaf in one pan and elk in the other we use lots of garlic and canned mushrooms save the juice for the gravy evap. Step 2, in a medium bowl combine the ground meat, egg, onion, 12 cup tomato sauce and cracker crumbs. Step 1, preheat oven to 375 degrees f 190 degrees c. Shape the mixture into two loaves and place side by side crosswise in a 9by. Beat egg and milk in a bowl, then stir in cheese, crackers, onion, pepper and salt. Saltine cracker crumbs replace the usual breadcrumbs in this familyfriendly meatloaf with a sweet glaze. Directions preheat oven to 350 degrees f 175 degrees c. Allowing the meatloaf to cook partway before putting the. Combine the ketchup, brown sugar and worcestershire sauce in a small bowl. Bake 350 degrees for around 45 minutes or until done.