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FareShare Gazette Recipes -- March 2010 - V's


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Venison Meatloaf with Mushroom Sauce

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* Exported from MasterCook *

Venison Meatloaf with Mushroom Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 13-03 Mar 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
15 ounces tomato sauce, approximately
1 large sweet onion, finely diced
3 cups dried bread crumbs
6 pounds ground venison, or mixed meats

1/2 cup brown sugar
1/4 cup mustard
1/4 cup cider vinegar

1/2 cup sweet onion, finely diced
1 pound mushrooms, sliced
2 tablespoon butter
2 tablespoon canola oil
1/4 cup flour
3 cans beef broth, more or less depending on thickness desired
salt and pepper, to taste

Any ground meat could be used in this recipe.

The brown sugar/mustard/vinegar topping makes for a unique meatloaf. I
sized this recipe to have leftovers the next evening. It should downsize

In a medium bowl, mix together eggs, tomato sauce, onion, bread crumbs. Add
salt and pepper to taste.

Place venison in a large bowl and spread it out; add about half of the
bread crumb mixture and mix well. Add additional bread crumb mixture as
necessary to get the desired consistency. You do not want this too wet; it
must form stand-alone loaves.

Combine brown sugar, mustard and vinegar; set aside.

Set a wire rack into a rimmed baking sheet, place a sheet of heavy duty foil
wrap in the center of the rack (not to the edge), pierce the wrap in a few
places to allow grease to run down into the pan. Spray the wrap with oil.
I also line the baking sheet before I put in the rack to make clean-up

Separate the meat mixture in half placing both halves on the prepared
baking sheet, forming them flat on top with a slight slope to center.

Poke a few holes (Use a wooden spoon handle for this) into loaves and pour
mustard mixture over both of them.

Bake uncovered at 350F for approximately 90 minutes; internal temperature
must reach 165F. If the meatloaf begins to brown too quickly, cover loosely
with foil. Remove from oven and let set for 10 - 15 minutes before slicing
and serving.

Sauce: While the meatloaf is baking, sauté the diced onion and mushrooms
in the butter and oil until tender. Add the flour; whisk and cook until
lightly browned. Add the broth and simmer for about 10 minutes. Season to
taste with salt and pepper. To serve, slice the meatloaf; top with mushroom


Made by Art March 2010; everyone enjoyed it. I served it with a combination
of mashed turnips and cauliflower and Doris made fresh green beans sautéed
with bacon. The sauce is excellent.

Contributed to the FareShare Gazette by Art; 25 March 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 92 Calories; 6g Fat (54.5% calories from 
fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 102mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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