Venison Meatloaf
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Wanting to make preseasoned ground meat for meatloaf for our deer customers. Ideally, we want to make the ground meat with a recipe attached for what to add to finish prior to cooking. Any pointers?
Also if we did the same for stuffed peppers, how would the bell peppers fair in the freezer prior to cooking?
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Joe Hell Didn’t you make some amazing meatball meatloaf or something? farmwife So the meat will already have the correct amount of meatloaf in it, and you are wanting to have them basically put it in a pan and cook it? I’d just add Meatloaf Seasoning and then they can mix in breadcrumbs or cheese if they want?
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Joe Hell Didn’t you make some amazing meatball meatloaf or something? farmwife So the meat will already have the correct amount of meatloaf in it, and you are wanting to have them basically put it in a pan and cook it? I’d just add Meatloaf Seasoning and then they can mix in breadcrumbs or cheese if they want?
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I use ground venison 100% lean mixed with beef burger (80/20) and then just your standard meatloaf type recipes. Turns out better than just beef burger IMO based off of less rendered fat pooled around the edges.
I think you could possibly offer a pretty unique item if you can hammer out a good tasting recipe. I picture the little disposable tinfoil loaf pans with cheese stuffed meatloaf. I dont think it will take much to get your texture/fat content right. Seasonings would be easy if you can buy meatloaf seasoning, mix it in a batch, place some meat into a disposable pan lay in a piece of cheese, pack meat in over the top and then vacseal or heatshrink package. Then again how many “2lb meatloafs” is a customer gonna order? Good luck.
As far as frozen stuffed peppers I dont think a green pepper will standup to freeze thaw bake cycle. I think the pepper will be come slimy and you’ll never get rid of that texture.
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Jonathon deanlorensen
Now two people mention cheese in meatloaf. Never done that. Hmmm. -
Jonathon deanlorensen
Now two people mention cheese in meatloaf. Never done that. Hmmm.PapaSop said in Venison Meatloaf:
m.
You havent “smoked a fatty”, bacon weaved X-stuffed meatloaf SMOKED was all the rave 3-ish years ago on the facebook smoking groups. Cheese is the common one but veggies, sauces, you name it stuffed inside.
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PapaSop said in Venison Meatloaf:
m.
You havent “smoked a fatty”, bacon weaved X-stuffed meatloaf SMOKED was all the rave 3-ish years ago on the facebook smoking groups. Cheese is the common one but veggies, sauces, you name it stuffed inside.
deanlorensen
Wow. Looks great! -
farmwife Sorry, I don’t make enough meatloaf to give any real guidance on this. I’d imagine something like “mix 3/4 cup of bread crumbs and 1 whole egg per 1 lb of meat” and if they do want cheese (and they should) oh…it should/could be high temp cheese too? So then that would be add 0.1 lb of cheese per lb of meat. Joe Hell might have something though.
deanlorensen That does look awesome!
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I use ground venison 100% lean mixed with beef burger (80/20) and then just your standard meatloaf type recipes. Turns out better than just beef burger IMO based off of less rendered fat pooled around the edges.
I think you could possibly offer a pretty unique item if you can hammer out a good tasting recipe. I picture the little disposable tinfoil loaf pans with cheese stuffed meatloaf. I dont think it will take much to get your texture/fat content right. Seasonings would be easy if you can buy meatloaf seasoning, mix it in a batch, place some meat into a disposable pan lay in a piece of cheese, pack meat in over the top and then vacseal or heatshrink package. Then again how many “2lb meatloafs” is a customer gonna order? Good luck.
As far as frozen stuffed peppers I dont think a green pepper will standup to freeze thaw bake cycle. I think the pepper will be come slimy and you’ll never get rid of that texture.
deanlorensen Thanks for the guidance. This will be in my development plans for next deer season (we don’t have time right now with deer coming and going everyday…plus working full time jobs). I’ll try to keep everyone posted on the results.
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I always put cheese in mine, and it don’t have to be high temp. Most of the time I just use shredded sharp cheddar (that’s what the wife likes) but also great with swiss. Another thing to try is I always mix in wild rice (cooked first) It is awesome.
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