Democracy Dies in Darkness
Venison Mushroom Meatloaf
By Ellie Krieger
Servings: 8
1 tablespoon olive oil
1 small yellow onion (5 ounces), diced
8 ounces mixed mushrooms (any variety),
finely diced
1 small carrot, finely grated
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1 clove garlic, minced or finely grated
1 1/2 pounds ground venison, bison or lean
ground beef
3/4 cup quick-cooking oats
2 large eggs, beaten
2 teaspoons Worcestershire sauce
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
One (8-ounce) can no-salt-added tomato
sauce
1 tablespoon unsulphured molasses
1 tablespoon Dijon mustard
Active: 30 mins | Total: 2 hours
Step 1
Position a rack in the middle of the oven and preheat to 350
degrees.
Step 2
In a large, preferably nonstick, skillet over medium-high heat, heat
the oil until shimmering. Add the onion and mushrooms and cook
until the mushroom liquid evaporates and they begin to brown,
about 8 minutes. Add the carrot, tomato paste, thyme and garlic
and cook, stirring, until aromatic, about 2 minutes. Remove from
the heat and let cool completely.
Step 3
In a large bowl, mix together the meat, oats, eggs, Worcestershire
sauce, mushroom mixture, salt and pepper until well combined.
Transfer the mixture to a 9-by-13-inch baking dish and shape into a
loaf about 9 inches long, 5 inches wide and 2 inches high.
Step 4
In a small bowl, whisk together the tomato sauce, molasses and
mustard and pour over the meatloaf.
Step 5
Bake the meatloaf for 50 to 60 minutes, or until a meat
thermometer registers 160 degrees. Remove from the oven and let
rest for 15 minutes before slicing into 1-inch slices and serving.
Substitutions
Instead of ground venison >> use ground bison, lean ground
beef or turkey.