My mom was an incredible cook!
She prepared delicious meals on such a strict budget.
Today, I made her classic meatloaf.
As an avid deer hunter, my dad provided much of our protein, for the winter months, with Venison.
I know there are animal lovers out there who would find this outrageous, but feeding a family of four on a firefighters salary in the ’70s and ’80s was very tough.
Without deer meat or fish, caught from local lakes, we would have starved.
Meatloaf was not one of my husband’s favorite meals, however, he changed his mind after trying my mom’s recipe.
Made with pantry staples, it is not only affordable, but is also hearty and delicious.
PREP TIME: 20 MINUTES COOK TIME: 45 MINUTES SERVES: 8
For the meatloaf:
2 lbs. ground Venison (you can substitute the Venison for very lean ground beef)
1/4 cup finely chopped onion
1/2 stack crushed saltines (1/2 – 3/4 cup)
1/2 cup ketchup
2 T. yellow mustard
1 T. Worcestershire sauce
1/4 cup packed light brown sugar
2 t. Nature’s seasoning
Sauce for top: 1/2 cup ketchup and 1/4 cup light brown sugar
Mix meat, eggs, onion, saltines, and seasoning ingredients thoroughly.
Place in a casserole dish and bake at 350º for about 30 minutes, then remove from oven.
In a small bowl, combine ketchup and brown sugar for the sauce.
Glaze over the meatloaf and return to the oven for 10-15 minutes more, until glaze has set.
Remove from oven and allow to rest for about 10 minutes.
Serve. Excellent with mashed potatoes.
Go to Recipe for Creamy Parmesan Mashed Potatoes
Mama's Venison Meatloaf
- 2 pound ground venison
- 2 whole egg
- 1/4 onions, finely chopped
- 5 -10 saltine crackers
- 1/2 cup ketchup
- 2 Tbsp yellow mustard
- 1 Tbsp Woscestshire Sauce
- 1/4 cup packed light brown sugar
- 2 tsp Nature's Seasonings
For the Sauce
- 1/2 cup ketchup for sauce
- 1/4 cup light brown sugar for sauce
- Mix the first nine ingredients in a bowl and place in a baking dish. Place in a casserole dish and bake at 350º for about 30 minutes, then remove from oven.
- In a small bowl, combine ketchup and brown sugar for the sauce. Glaze over the meatloaf and return to the oven for 10-15 minutes more, until glaze has set.
- Remove from oven and allow to rest for about 10 minutes.
I attempted to enhance the onion flavor by sauteing the onions with some fresh garlic, but it did nothing for the dish.
She always mixed it with some ground beef. She was an excellent cook!