My Maple Glazed Bacon Wrapped Venison Meatloaf Recipe! Prep Time: 15 Minutes/ Cook Time: 1 Hour/ Servings: 8-10 Ingredients: 1 cup Whole Milk 6 slices Sourdough Bread 2 pounds Ground Venison 8 oz grated Pecorino Romano 1 tablespoon Salt 1 tablespoon Freshly Ground Black Pepper 2 heaping tablespoons of Homemade Chimichurri Sauce 4 whole Eggs, Beaten, preferably pasture raised and fresh 1 pack of Thin Bacon Maple Syrup Glaze: 1-1/2 cup Ketchup 1/3 cup Maple Syrup 1 teaspoon Dijon Mustard Tabasco To Taste Chimichurri Sauce: 1/2 cup of Olive Oil 1/3 cup of Red Wine Vinegar Heaping tablespoon of Dijon Mustard 1 bunch of chopped Cilantro 1 bunch of chopped Parsley 1 clove Garlic 5 Shallots 1 teaspoon Salt 1 teaspoon Pepper Make the sauce: add the above ingredients in wide mouth 1 quart mason jar and emulsify with a hand blender until creamy. Preparation Instructions: Preheat oven to CONVECTION 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground venison, milk-soaked bread, cheese, salt, black pepper, and 2 heaping tablespoons of the homemade chimichurri sauce in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan with silicon liner. Lay bacon slices over the top, tucking them underneath the meatloaf. Make the sauce: add ketchup, maple syrup, mustard, and hot sauce in a mixing bowl. Stir together. Brush 1/3 of the mixture over the top of the bacon. Bake for 30 minutes, then brush another 1/3 of the sauce over the top. Bake for another 15 minutes. Brush another 1/3 of the sauce over the top. Set oven to broil on high and cook until you see caramelization and char marks. Slice and serve with grilled asparagus and mashed potatoes topped with balsamic reduction. Yummy!
Posted on: Tue, 01 Apr 2014 02:00:45 +0000
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