Montana Meatloaf

This is take on the meatloaf I had in Montana this summer. I know some people get scared by game meats; venison, wild boar and beef are involved, and yes they do have a stronger flavor than the tradition beef veal and pork, but that gives you a broader canvas for flavors. This recipe is my homage to the bold western flavors. I grew up with only Italian flavors in meatloaf (because that was in the pantry). I hope you like it.

1 pound ground venison
1 pound ground wild boar
1 pound ground beef (I got mine from Happy Family Ranch)
3/4 cup Asiago cheese, shredded
1 small onion, diced
1 poblano pepper, diced finely
4 cloves garlic, diced
1 cup Panko bread crumbs
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 cup low sodium ketchup
2 tablespoons worstershire sauce
2 teaspoons hot sauce

Bacon strips for top (optional)

preheat oven to 350.

Mix all meats together with cheese.

Add all the onion and poblano, salt, pepper, paprika bead crumbs, and egg.

Add ketchup, worstershire, hot sauce and mix until combined (don’t over mix).

In a roasting pan, form mixture into a loaf and cover with ketchup and bacon strips.

Bake for 70-80 minutes until brown on top and an internal temperature of 165.

Slice and serve.

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