This is my “official” meatloaf recipe, a meaningful name given the many variations of the dish I’ve come up with over the years. Better than others, this is something I make many times and is what I expect when my whole family requests meatloaf for dinner. Thanks to a few strategic ingredient swaps and additions, it offers all the charm of homely, approachable, comforting cooking you’ve come to expect, in a way that’s completely different from your typical recipe and much healthier. To do.
One big difference is the type of meat used. It’s deer meat. I started using ground deer a year after my bowhunter husband brought it home to her. And I was immediately drawn to how the lean, richly flavored meat complimented the dish. Since then, when venison is not available, ground bison, which has similar attributes and is easier to find, is used. Lean ground meat or turkey (I like a mix of dark and white meat) can also be used here. This recipe does not rely on beef tallow and is moist and flavorful, so the key is to use lean meat.
Sauteed finely chopped mushrooms meld with the ground meat, adding plenty of moisture and flavor, and adding a layer of vegetable nutrition to the mix. Finely grate the carrots as well. Also, quickly cooking oats, a fiber-rich whole grain, instead of regular breadcrumbs can help bind ingredients and lock in moisture. The oats will disappear into the meatloaf during cooking, so you won’t even notice they’re there.
Seasoned with flavorful layers of onion, garlic, thyme, tomato paste, and Worcestershire sauce, each is mixed together, topped with mustard and molasses tomato sauce, and caramelized in the oven. Deeply delicious, meaty and tender, yet lighter than a typical meatloaf without a trace of greasiness. It’s “officially” my dream meatloaf turned into a reality.
