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My meatloaf has the "blues" inspired by above recipe
by April Lindala - Monday, January 28, 2013, 5:42 PM
 

Venison/Bison Meat Loaf inspired by above recipe

1.5 pounds of ground venison

1 pound of ground bison

1/4 cup DDP spice blend

1/2 cup corn meal

1/2 cup pumpkin seed flour

1/2 cup wild rice flour

1/2 cup maple sugar

1 tsp of salt

1 cup of tostitos blue corn chips crushed up very, very well (used as breading)

4 duck eggs

sunflower spray for pans

Mix meat together very well (use your hands!). Add dry ingredients first to the meat but only use 3/4 cup of the tostitoes blue corn chips. In a seperate bowl whisk eggs very well and pour one cup at a time and again use your hands...mis this very well with your meat/spice mixture. We actually used closer to 3.5 eggs, but the duck eggs were rather jumbo this time around. I put in two small mini-loaves (measurement unsure, but they are .29 cents at GFC and the same I used for my bread pans). This was a perfect split between the mixture. Once in these pans (which should have been sprayed with sunflower oil) I pour the remaining 1/4 cup of crushed chips on top. This didn't work as well as I had hoped. They need a "sauce" or something for stickiness - but I thought they tasted good).

Cook covered with foil at 375 degrees for one hour. Cook uncovered for an additional 30 minutes or until browned on top and sides. Temp was about 180 degrees when we pulled them out of the oven. Perfect! Good consistency - especially for sandwiches (for Walt).