North American Wild Game Meatloaf

      Everybody loves meatloaf.  We are no exception.  I have a meatloaf recipe perfected over many years from the ROTEL Cookbook.  Only a little spicy, but definitely tasty.  I adapted this dish while visiting some dear friends of ours in Washington between clam digging trips.  Wilma, John, and I went to high school together many years ago.  We have visited several times since retirement and Barb and Wilma became fast friends.  Both strong, independent women who always let John and I know just how lucky we are...….what a shocker.  John's health has been a major concern the past several years and so I had to take into consideration meals that would be agreeable with his kidneys, most notably phosphorus.  Red meat was the easiest option.  I wanted to make this a sportsman's treat for him.
      I have plenty of Venison onboard as well a couple of packs of Reindeer Sausage.  I also had a single pack of Elk burger I had traded for back in deer camp a couple of months ago.  The feast progressed to the planning stage.  A veritable plethora of wild game and a feast fit for a man who hunted nearly everything his entire life.   Meatloaf ala Whopper.....

3 pounds ground venison
1 pound ground elk
1 pound ground reindeer sausage
2 cans ROTEL green chiles and tomatoes, drained
1 Tablespoon  Adolphs Meat Tenderizer (or any brand) to suit.
3 eggs
1 small yellow onion, chopped
bread crumbs (as needed)
2 Tablespoons Worcestershire Sauce

      Preheat oven to 400 degrees.  By hand mix the burgers and sausage together with 1 can of the drained ROTEL, Worcestershire Sauce, and eggs while occasionally adding the spices till well mixed.  Then add enough bread crumbs to bring it all together with a good consistency; not too wet or dry...….just firm.  Press into a 9 x 16" baking dish.

Molding mixed and seasoned loaf into 9 x 16" baking dish

Pre-oven ready     

      Pour remaining drained ROTEL over the top, add drizzled tomato sauce or ketchup and finish with plenty of sprinkled salt and ground black pepper.  Bake for 90 minutes.  Check for doneness and continue if needed.   

Out of the oven 
(excess moisture comes from the ROTEL)

Plated, bon apetite'

     We did find this to be the correct mix of ROTEL and other spices to cook, but needed some  salt/pepper when eating.  It was a bit bland.  Lesson learned from the preparation of such a large meatloaf.  A great dish served any time of year to a crowd appreciative of the bounty provided by Mother Nature and American Sportsmen everywhere.  

"Age appears to best in four things; old wood best to burn, old wine to drink, old friends to trust, and old authors to read"

Francis Bacon

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