Venison Meatloaf
Here's a classic that everyone loves and that reminds us of our childhood: venison meatloaf.
Servings: 6
Preparation time: 15 min
Cooking time: 45 min
Ingredients for the bread:
- 2 lbs ground venison
- 1 lb medium-lean ground pork
- ½ cup tomato puree + ½ cup for garnish
- 1 egg
- Bread crumbs
- 1 medium carrot, cut into very small cubes
- 1 stick of celery, cut into mini cubes
- Finely chopped green onions
- 3 cloves garlic, finely chopped
- A handful of frozen green peas
- 1 generous tablespoon of 49e Parallèle dry marinade , or more to taste
Ingredients for the filling:
- 1/2 cup ketchup
- 1 half cup BBQ Quebec Ketchot Sauce
- 1/ cup brown sugar
- A lot of 49th Parallel dry marinade
Preparation :
- Mix all ingredients together in a bowl.
- Place in two BBQ-safe molds (glass, or a bread mold).
- Bake for 20 minutes at 350°F, indirect heat.
- Drain the liquid and fat that forms in the mold.
- Mix all the filling ingredients together.
- Before putting it back on the BBQ, add the garnish on top.
- With suede gloves And the BBQ Quebec brush, spread the filling on top.
- Return to the BBQ for another 20-25 minutes, until an internal temperature of about 160°F.
- Enjoy!
Here's a classic that everyone loves and that reminds us of our childhood: venison meatloaf.
Servings: 6
Preparation time: 15 min
Cooking time: 45 min
Ingredients for the bread:- 2 lbs ground venison
- 1 lb medium-lean ground pork
- ½ cup tomato puree + ½ cup for garnish
- 1 egg
- Bread crumbs
- 1 medium carrot, cut into very small cubes
- 1 stick of celery, cut into mini cubes
- Finely chopped green onions
- 3 cloves garlic, finely chopped
- A handful of frozen green peas
- 1 generous tablespoon of 49e Parallèle dry marinade , or more to taste
- 1/2 cup ketchup
- 1 half cup BBQ Quebec Ketchot Sauce
- 1/ cup brown sugar
- A lot of 49th Parallel dry marinade
Preparation :
- Mix all ingredients together in a bowl.
- Place in two BBQ-safe molds (glass, or a bread mold).
- Bake for 20 minutes at 350°F, indirect heat.
- Drain the liquid and fat that forms in the mold.
- Mix all the filling ingredients together.
- Before putting it back on the BBQ, add the garnish on top.
- With suede gloves And the BBQ Quebec brush, spread the filling on top.
- Return to the BBQ for another 20-25 minutes, until an internal temperature of about 160°F.
- Enjoy!
