1st time to post on this forum, but fixing my 4th meatloaf with Venison processed by B&K processing in Bronte.
*2lbs of meat
*2 Eggs
*Sliced Jalepenos (1 half cup)
*Worchester....about half cup
*Salsa...just splash it on with diced onions, peppers
*Bacon Bits...half a cup
*BBQ sauce..2 cups
*"Sprinkle" garlic salt and pepper in bowl mix
*HAND mix it time and time again...then....
*Cover top with rotel diced tomatoes & green chilis
Cook at 425 for 60 minutes, drain at 50 minutes until you have a "little" crust on the edges. As our venison hamburger meat is pretty dry, you may have to add more Worchester, salsa, bbq if it's not juicy enough.
All my family and friends love it...good luck...it's VUNDERBLE....
*2lbs of meat
*2 Eggs
*Sliced Jalepenos (1 half cup)
*Worchester....about half cup
*Salsa...just splash it on with diced onions, peppers
*Bacon Bits...half a cup
*BBQ sauce..2 cups
*"Sprinkle" garlic salt and pepper in bowl mix
*HAND mix it time and time again...then....
*Cover top with rotel diced tomatoes & green chilis
Cook at 425 for 60 minutes, drain at 50 minutes until you have a "little" crust on the edges. As our venison hamburger meat is pretty dry, you may have to add more Worchester, salsa, bbq if it's not juicy enough.
All my family and friends love it...good luck...it's VUNDERBLE....
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