Meatloaf Protein Bomb

It is said that necessity is the mother of invention and I would agree with that. I developed this recipe while I was trying very hard to stick to a super clean high protein diet. I had two problems to deal with, 1 was I had to eat six to eight times a day and 2 was eating 6 to 8 times a day quickly depleted my supply of venison and elk steaks leaving lots of ground meat in the freezer.

My solution was venison meatloaf loaded with vegetables and no bread crumb. The result is a little denser texture than Moms original but all the same flavors. I left this diet long ago, but the meatloaf has stuck around.

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Lance Lewis

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Venison Meatloaf

Ingredients:

• 2lb lean ground Elk, Venison, Bison
• 2 cups Broccoli slaw mix
• 1 medium onion medium diced

• 1 6oz bag of baby spinach
• 1 large egg
• 2Tbs soy sauce
• 2Tbs Worcestershire sauce
• ½tsp ground thyme

• ½tsp ground rosemary
• ½tsp garlic powder
• ½tsp onion powder
• 1tsp salt
• 1tsp pepper

Glaze (optional):

Ingredients:

• ½cup low sugar catchup (regular catchup is if fine if desired)
• 1T soy sauce
• 1T Worcestershire sauce
• Blended Together

Method:

• In in a large skillet that has been heated add 2Tbs of a high temp natural flavored oil such as canola, vegetable or avocado.

• When oil begins to ripple slightly add broccoli slaw and diced onion and sauté until vegetables become soft and slight browning begins to happen. while vegetables are hot add entire 6oz bag of spinach to pan.

• With wooden spoon or high temp rubber spatula fold hot contents from bottom of pan over the spinach. Spinach is very delicate and will wilt down very quickly. Once spinach is wilted and there is no liquid remaining in the skillet, remove from heat and set aside until cooled.

• Using a large bowl combine all of your ingredients cracking egg on top last.  

• Using gloved hands or wooden spoon blend the contents of your bowl together using a folding movement (pulling form the bottom over the top)

Chef Tip:

Once you have ingredients evenly blended make a small patty approximately one to two inches across and cook off in pan or even microwave to make sure the flavors are balanced. Adjust spices as needed.

• Once the flavors are to your liking, place meatloaf mixture into bread pan or freeform into desired shape on foil lined baking sheet. When doing this step be careful not to over pack the mixture, only pack tight enough to hold together.

• Once you have you desired shape apply glaze if doing so and place in 375-degree oven for 35 to 45 minutes or until center of loaf reaches 165 degrees

• Remove from oven and allow venison meatloaf to rest for 10 minutes before slicing and serving.

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