Deer Meatloaf

I recently discovered this recipe for Mini Skillet Meatloaves on FoodNetwork.com, and after drooling for a little bit, I decided to give it a whirl with my own touch -- ground deer meat.

As I've mentioned before, we've been substituting ground deer meat for ground beef everywhere we can, and it's paid off since we haven't purchased any ground beef since December!  This recipe was very easy to follow, and I'm excited about trying it again, but next time substituting brown gravy for the ketchup-apple cider vinegar glaze in order to turn it into salisbury steak.

Here's the full recipe with minute changes I incorporated.  If you decide to try it, I hope you enjoy it as much as Mr. L and I did!

Mini Skillet Deer Meatloaf

Ingredients

• 1/3 cup breadcrumbs
• 1/3 cup milk
• 1/3 cup chopped parsley
• 1 large egg
• 3 tablespoons Worcestershire sauce
• 1 small onion, finely minced
• 1 teaspoon chili powder
• 2 cloves garlic, grated or finely minced
• 1 pound ground deer meat (this was enough for four loaves instead of the six the recipe originally called for)
• Salt and pepper
• 1 tablespoon vegetable oil
• 1/2 cup ketchup
• 1 to 2 tablespoons packed light brown sugar (I added a little bit extra to make it sweeter)
• 1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl.  Add the meat, season with salt and pepper and mix with your hands until combined.

Shape into four 3-to-4-inch oval loaves.  Heat the vegetable oil in a large nonstick skillet over high heat.  Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl.

Brush a few tablespoonfuls over the meat.  Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate.  Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.  Serve over the loaves and enjoy!