Meatloaf probably could get its own bit as part of a comedian’s show in Vegas and no one would think twice about it.
“So, what’s the big deal about meatloaf? I mean, it’s a loaf of meat. Right? Loaf just sounds … weird. Hand me that loaf. He left the loaf in the garage. The running back fumbled the loaf and the loaf is on the turf! So when you make that thing, that “loaf,” with meat … it becomes even weirder.”
That may be comedy gold when the tale is spun by the right guy on stage, but it’s hard to beat a nicely prepared meatloaf for the dinner table. It’s one of those versatile dishes that can be quite simple to fix. Add a few special touches or maybe Granny’s secret ingredient and it’ll jack up a notch or two. Similar to burgers for the grill, a meatloaf is a delicious way to enjoy venison.
Here’s a solid meatloaf with a savory red currant-port sauce from Weston, which has a great selection of grinders and other tools for your venison prep.
1/4 cup port wine
2 tablespoons freshly chopped Italian parsley
1 tablespoon freshly cracked black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1 lb venison, cubed
1/4 lb fatback, cubed
1 cup panko breadcrumbs
2 cloves fresh garlic, chopped
2 shallots, chopped
1 shiitake mushroom, chopped
1 tablespoon butter
1 tablespoon olive oil
Red Currant Cumberland Sauce
1/2 cup port wine
1/4 cup red currant jam
1 cup beef stock
zest from one orange
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
Marinate your venison by placing it with the marinade ingredients into a Weston Vacuum Sealer Bag and then sealing and refrigerating overnight at least.
Lightly sautee garlic, shallots, and mushrooms in butter, then whisk them together with eggs and olive oil. Set aside.
Keeping your meat and fat as cold as possible, grind it through the coarse plate of your Weston Meat Grinder. Hand mix your meat with the egg mixture then grind it again, this time through a fine plate. Fold the breadcrumbs into the ground meat, then press it into a loaf pan.
Bake at 325 degrees for an hour, or until the internal temperature reaches 155 degrees.
While the meatloaf bakes, use a zester to zest your orange. Place the remaining sauce ingredients into a Weston Kitchen Mixer and blend well. Place in a small sauce pan and simmer for 10 minutes.
Slice and serve meatloaf immediately with warm cumberland sauce drizzled over top.