Michelle's Venison Meatloaf
ShinyFraga
Posts: 132 Member
So I decided to try my hand at meatloaf creation. Here is my result:
Ingredients:
2 lb. ground deer venison
1 medium onion (pureed)
1 medium green bell pepper (pureed)
1/2 cup canned Italian diced tomatoes (pureed)
1 cup panko bread crumbs
2 whole eggs (lightly beaten)
1 Tbsp. spicy brown mustard
4 Tbsp. ketchup (divided)
1 Tbsp. dried minced garlic
2 Tbsp. dried chopped onion
1/2 to 1 tsp. garlic powder
1/2 to 1 tsp. onion powder
1/2 tsp. ground black pepper
1 tsp. salt (or more if you like)
Method:
1. Preheat oven to 350 degrees.
2. Spray baking pan with cooking spray.
3. Set aside 2 Tbsp. ketchup.
4. Mix together all remaining ingredients.
5. Place mixture into a loaf pan or free form into a baking dish.
6. Spread remaining 2 Tbsp. ketchup over top of meatloaf.
7. Bake for 1 1/2 hours or until the internal temperature reaches 145 degrees.
8. Let meatloaf rest for 5 to 10 minutes.
9. Slice and enjoy.
12 servings at 158 calories per serving.
Obviously you can tweak this recipe as you see fit, but for my family it worked out pretty well. Pureeing the vegetables made it possible to hide them from my picky eater as well as making the meatloaf very moist. I would recommend doing so even if you want to add a few more chopped vegetables for texture. My husband also made a gravy with the drippings to put over the meatloaf, but I'm not a fan of gravies, so I didn't bother with the extra calories. But you may want to make a gravy for yours as well.
I hope you enjoy it, and I would love to hear any feedback you might have.
Ingredients:
2 lb. ground deer venison
1 medium onion (pureed)
1 medium green bell pepper (pureed)
1/2 cup canned Italian diced tomatoes (pureed)
1 cup panko bread crumbs
2 whole eggs (lightly beaten)
1 Tbsp. spicy brown mustard
4 Tbsp. ketchup (divided)
1 Tbsp. dried minced garlic
2 Tbsp. dried chopped onion
1/2 to 1 tsp. garlic powder
1/2 to 1 tsp. onion powder
1/2 tsp. ground black pepper
1 tsp. salt (or more if you like)
Method:
1. Preheat oven to 350 degrees.
2. Spray baking pan with cooking spray.
3. Set aside 2 Tbsp. ketchup.
4. Mix together all remaining ingredients.
5. Place mixture into a loaf pan or free form into a baking dish.
6. Spread remaining 2 Tbsp. ketchup over top of meatloaf.
7. Bake for 1 1/2 hours or until the internal temperature reaches 145 degrees.
8. Let meatloaf rest for 5 to 10 minutes.
9. Slice and enjoy.
12 servings at 158 calories per serving.
Obviously you can tweak this recipe as you see fit, but for my family it worked out pretty well. Pureeing the vegetables made it possible to hide them from my picky eater as well as making the meatloaf very moist. I would recommend doing so even if you want to add a few more chopped vegetables for texture. My husband also made a gravy with the drippings to put over the meatloaf, but I'm not a fan of gravies, so I didn't bother with the extra calories. But you may want to make a gravy for yours as well.
I hope you enjoy it, and I would love to hear any feedback you might have.
0
Replies
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Yum! Thank you!0
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Sounds Great!0
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sound delish...thank you for sharing...0
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I'll have to give this try, it sounds yummy! Venison is the only red meat I eat.0
This discussion has been closed.
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