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Venison Bacon Meatloaf
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Description
I combined 2 recipes and added my own twists. I try to hide spinach in as many dishes as possible for the added nutrition. My fiancé, who isn’t a meatloaf lover, ate 2 big slices. This is good meatloaf.
Ingredients
- FOR THE MEATLOAF:
- ⅔ pounds Ground Venison
- ⅓ pounds Ground Beef
- 4 ounces, fluid Grated Sharp Cheddar
- 2 whole Large Eggs, Lightly Beaton
- ½ cups Crushed Pork Rinds
- ¼ cups Mayonnaise
- 1 Tablespoon Worcestershire
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- ⅓ cups Ketchup
- 2 Tablespoons Dijon Mustard
- ½ cups Cooked Brown Rice
- ¼ cups Chopped Onion
- ½ cups Torn Baby Spinach
- 10 slices Bacon, Cooked And Crumbled
- _____
- FOR THE TOPPING:
- 2 Tablespoons Ketchup
- 1 Tablespoon Dijon Mustard
Preparation
Preheat oven to 350ºF.
In a large bowl, combine all the meatloaf ingredients. Press the mixture into a 9x5x3 inch loaf pan. Squirt the topping ingredients (ketchup and dijon mustard) on top and mix and spread around with your hands. Bake for 1 hour.
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