Bacon Wrapped Venison Meatloaf
Bacon wrapped and covered in a sweet glaze, this hearty, filling, sweet, savory dish can be made with any venison, we used ground Elk harvested in 2018 by Brody Teale. The meatloaf can be also frozen after cooking.
Prep Time: 10 Minutes
Cooking Time: 60 Minutes
Ingredients:
2 pounds ground venison
2 large eggs
1 small white onion, chopped
1/2 cup celery or green pepper, chopped
3/4 cup bread crumbs
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
½ pack of bacon
1 tablespoon salt
2 tablespoons each: Black Pepper, Chili Powder, Non-Typical Cajun Spice, Non-Typical All-Purpose Spice
For glaze:
½ cup ketchup
4 tablespoons brown sugar
2 tablespoons white vinegar
Instructions
Preheat the oven to 350 degrees, line a bread pan or 9x5” baking sheet with bacon, letting excess bacon hang over the side. Add half the glaze to the bacon.
Add ingredients to a large mixing bowl, make sure all ingredients are mixed through.
Add mixture to bread pan and fold excess bacon over the meatloaf. Turn over onto a baking sheet, top with Non-Typical Dry Rub, place in the oven.
Cook for 45 minutes, then add glaze to the top of meatloaf. Cook for an additional 15 minutes, or until internal temperature reaches 165’.
