2lbs.ground venison80% Venison, 20% Pork fat (the butcher usually asks if you want this done before packing)
1cupyellow onionfinely diced
3/4cupplain bread crumbs
1/2cuptomato sauce(or ketchup)
2large eggs
2Tbsp.Worcestershire sauce
2Tbsp.half and half
2tsp.Italian seasoning
1tsp.sea salt
1tsp.black pepper
Parsleyoptional garnish
Glaze
1/2cuptomato sauce(or ketchup)
2Tbsp.light brown sugarpacked
1tsp.Worcestershire sauce
1tsp.onion powder
1tsp.prepared mustard
1/2tsp.sea salt
Instructions
Take a large piece of foil and line the inside of your slow cooker, then spray with cooking spray. You can use a slow cooker liner or go without foil or liner. The purpose of the foil or liner is an easy way to lift the meatloaf out.
In a large mixing bowl take all the meatloaf ingredients and mix well with your hands. If you prefer, use gloves, otherwise make sure to wash your hands before and after handling raw meat. Mixing with your hands will give you the best results, but you can use a spoon if you prefer.
Take this mixture and mold into a loaf shape. Ensure the ends are not too much smaller than the middle, otherwise the ends will cook more. Try to keep it even.
Place this loaf into the slow cooker, carefully.
Pat where you see any cracks in the loaf to help seal it back.
Cover and cook on low for 6-8 hours, or high for 4-6 Hours. The meatloaf is cooked once a thermometer inserted into the middle reads 160°F.
Make the glaze mixture when the cooking time is almost up, do this by mixing the glaze ingredients in a small bowl. Remove any fatty bits or extra juices from around the meatloaf; I do this with a spoon or a turkey baster. Brush the glaze all over the meatloaf. Cook for an additional 20 minutes or until the sauce is warm.
Slice and serve. Garnish with chopped parsley, if you wish.
Notes
Can I freeze leftovers?Yes, meatloaf freezes well. Store in a freezer-safe container and freeze for up to three months.How to reheat:The best way to reheat venison meatloaf is to get a pan hot on the stovetop (medium-high heat), add a little oil or cooking spray to your pan, and brown each side of the slice of meatloaf until the center is hot. Great for sandwiches or with leftover mashed potatoes.What can I use instead of breadcrumbs?Many items can be used instead of breadcrumbs to bind meatloaf. Some choices are ground-up Saltine or Ritz crackers. You can also use oatmeal. Use 3/4 cup of cracker crumbs or oatmeal.Why do you use a mixture of venison and pork?Venison tends to be extremely lean and can dry out quickly. The pork helps keep the lean venison moist and adds an extra flavor profile. I usually request an 80/20 mixture for ground meat when I get my deer processed.