All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2          Tbsp              Olive oil 
1          ea                  Large onion- small dice
3/4       C                   Parsnip- peeled & grated on a box grater
1 1/2    lbs                 Ground Venison
3          Tbsp              Spice Union Wild Game Seasoning Blend
1/2       C                   Plain bread crumbs
2          Tbsp              Ketchup
1          Tbsp              Dijon mustard
1/3       C                   Milk
1 1/2    lbs                 Bacon

 

1. In a medium size sauté pan, heat the olive oil on medium low heat.

2. Once the olive oil is hot, add the onion and parsnip to the sauté pan.

3. Sauté the onion and parsnip for about 6 minutes on medium low heat; just until the onion is translucent.

4. Set the onion and parsnip mixture aside to cool to room temperature.

5. In a large bowl, combine the ground venison, Spice Union Wild Game Seasoning Blend, bread crumbs, ketchup, mustard, milk and onion/parsnip mixture.

6. With your hands, gently fold together all the ingredients until uniformly combined.

7. Cover the bowl with plastic wrap and place the bowl in the refrigerator for at least 2 hours.  This will allow the meat to relax, flavors to combine and breadcrumbs to absorb moisture.

8. Preheat your oven to 325°F.

9. Line a ceramic loaf pan with the strips of bacon; laying the bacon across the loaf pan, pressing the bacon down the sides and flat across the bottom of the loaf pan.  You will want the bacon hanging over the sides, as you will wrap the ends over the top of the meatloaf before baking.

10. Remove the venison mixture from the refrigerator and gently roll the venison mixture into the bacon lined loaf pan.

11. Fold the ends of the bacon strips over the top of the meatloaf.

12. Place the loaf pan onto a cookie sheet and place it in the oven.

13. Bake the meatloaf for 40 minutes.

14. Remove the meatloaf from the oven and drain off any liquid and fat that is pooling in the loaf pan.  Reserve this liquid.

15. Increase the oven temperature to 375°F and place the meatloaf back into the oven and continue to cook for 30 minutes.  At this time, the bacon should start to brown.

16. Spoon some of the reserved liquid back over the meatloaf to baste it.  You don’t want liquid pooling in the loaf pan, but just enough to baste the meatloaf.

17. Continue to bake and baste the meatloaf until it reaches an internal temperature of 150°F.

18. Let the meatloaf rest for 15-20 minutes before slicing.

19. Serve with mashed potatoes and seasonal fresh vegetables.