Prep time: 20 minutes
Cook time: 60 minutes
Now that the Fall season is starting to hit California the call of comfort food beckons. One of my comfort foods is meatloaf. I love meatloaves because the prep time is relatively quick, freeing up time for other side dishes while it is baking in the oven. However, I don’t make them often due to the bath of fat that typically results during cooking.
This time I decided to try using venison thanks to my husband’s recent hunting trip. As this was my first time using venison, I looked it up in my Food Bible or more correctly known as On Food and Cooking by Harold McGee, and learned that it is recommended to use bacon as a heat shield when cooking with game.
Bacon on anything tastes amazing, so using it wasn’t a problem for me. I, also, substituted quinoa for traditional breadcrumbs. Quinoa provides calcium and dietary fiber, and overall is a more nutritious choice than breadcrumbs.
We thoroughly enjoyed this dish and have plenty of venison to last us through the end of the year!
Venison & Quinoa Meatloaf
(Makes 2 loaves; you can freeze one for later!)
- 1 large Egg
- 2 Celery stalks, raw, chopped
- 2 Cup mushrooms, chopped
- 3 garlic cloves, chopped
- 1/2 Cup organic quinoa
- 3/4 Cup yellow onion, chopped
- 1/4 Tsp ginger, ground
- 1 Tsp black pepper, ground
- 1/2 Tsp sage, ground
- 1/4 Tsp coriander seed, ground
- 2 slices bacon, chopped
- 1/2 Tsp, dijon mustard or spicy brown mustard
- 2lbs Venison (Deer), ground
Topping and Sauce
- 4 slices of bacon
- 1 tsp dijon mustard
- 1 Tbsp brown sugar
- 1/2 cup ketchup
Mix egg, chopped celery, chopped mushrooms, chopped garlic, quinoa, chopped onion, ground ginger, pepper, sage, coriander, chopped bacon and Dijon together in a large bowl.
Add ground venison and mix with hands until blended.
Divide meat mixture and pat into two loaf pans.
Top each loaf with 2 slice of bacon. For sauce, mix Dijon, brown sugar and ketchup well. Brush atop each loaf.
Bake in a 350 degree oven for 1 hour. Let stand 10 minutes prior to serving.