BillBrasky

This is a recipe for deer meatloaf that I have been working on for the past year or two. After your first bite, you will have your face to the plate like Randy from "A Christmas Story."

2 lbs Ground Venison
3 Tbs Fresh thyme, chopped
3 Tbs Rosemary, chopped
2 Tbs Sage, chopped (If you live in an area with a lot of wild sage, only use a half Tbs)
2 Tbs coarse salt or 1-1/2 Tbs iodized salt
2 Tbs ground black pepper
1/2 Tbs Ground Cloves
5 Cloves Garlic, smashed and chopped
1 Egg, beaten
1/2 cup Breadcrumbs
1 medium onion, chopped into 1" pieces.
1/2 cup barbecue sauce (I like Curly's, but Bullseye works too)
4 Strips thick-cut bacon

-Note- It's best to let the meat and ingredients sit in the fridge for a night or two before you cook it to let the flavors blend, but it's not necessary.

1. Mix everything except for the bacon into the venison.
2. Grease a loaf pan and shape the meat evenly into the pan and top with the bacon.
3. Cook at 375 degrees for 45 minutes to an hour.
4. Once the meatloaf is done (springy to the touch in the middle) take it out of the oven and let it sit for about 5 minutes.
5. Cut, serve, enjoy.

scottycoyote

sounds good man, thanks. always lookin for new recipes

BillBrasky

Thanks Scott, let me know how it turns out. Also, don't forget the salt and pepper! 2 Tbs of each are needed!

Chuck7

THANKS ..SOUNDS VERY GOOD WILL TRY FOR SURE !!!!!!!!!!!!!

Can you please send a picture the next time..{ -;