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Friday, December 24, 2010

Mexican Venison Meatloaf

When I make meatloaf, I never use a recipe. I generally try to use up leftover veggies and sauces in the refrigerator, and hope it turns out well. It always does, miraculously.

We had half a jar of leftover salsa, a red pepper and half an onion that needed to be used up. So, it became meatloaf. Here it is:

Mexican Venison Meatloaf

2 lbs ground venison (any ground meat will work)
2 eggs
3/4 cup bread crumbs
1/2 cup chopped red pepper
1/2 cup diced onion
1 tsp chili powder
1 tsp salt
1 tsp pepper
1 cup salsa, divided

Mix all of the ingredients, but reserve 1/2 cup salsa. Put in a loaf pan and our remaining salsa over the top. Bake at 400* for 1.5 hours.

And, the best, easiest potato side dish ever...just dice two large potatoes, place on a cookie sheet. Drizzle olive oil over the top, and generously season with salt, pepper, and rosemary. Bake along with the meatloaf, for about 30 minutes. YUM !

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