← All recipes

FareShare Gazette -- March 2010 Recipes

This FareShare Gazette -- March 2010 Recipes recipe uses Tomato Sauce Approximately, Dried Bread Crumbs, Brown Sugar, Cider Vinegar, and Sweet Onion Finely Diced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 15 oz
• 3 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1/4 cup
• 3 can

Method (preview)

1. 1

   In a medium bowl, mix together eggs, tomato sauce, onion, bread crumbs. Add salt and pepper to taste.

2. 2

   Place venison in a large bowl and spread it out; add about half of the bread crumb mixture and mix well.

3. 3

   Add additional bread crumb mixture as necessary to get the desired consistency.

4. 4

   You do not want this too wet; it must form stand-alone loaves.

5. 5

   Set a wire rack into a rimmed baking sheet, place a sheet of heavy duty foil wrap in the center of the rack (not to the edge), pierce the wrap in a few places to allow grease to run down into the pan.

6. 6

   Spray the wrap with oil.

7. 7

   Poke a few holes (Use a wooden spoon handle for this) into loaves and pour mustard mixture over both of them.

8. 8

   Bake uncovered at 350F for approximately 90 minutes; internal temperature must reach 165F.

9. 9

   If the meatloaf begins to brown too quickly, cover loosely with foil.

10. 10

    Remove from oven and let set for 10 - 15 minutes before slicing and serving.

11. 11

    Add the flour; whisk and cook until lightly browned.

12. 12

    Add the broth and simmer for about 10 minutes.

13. 13

    Season to taste with salt and pepper.

14. 14

    To serve, slice the meatloaf; top with mushroom sauce.