Made this Ancient Italian meatloaf earlier this week out of Ground Mule Deer Backstrap and Sweet Italian Mule Deer Sausage, really good, making sandwiches with the rest of it for my Trout fishing tomorrow morning. Recipe Below Pictures, enjoy!
Acient Italian Meatloaf
Sauce:
1 tablespoon extra virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
¼ teaspoon red pepper flakes (more if you want a spicy sauce)
1 teaspoon dried oregano
¼ teaspoon fine sea salt
Meatloaf:
35 squares saltines
¾ cup whole milk
2 large eggs
1 pound ground Mule Deer
1 pound sweet Italian/Hot Italian Mule Deer Sausage
2 ounces Parmesan cheese, grated (1 cup)
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 ounces sharp white cheddar cheese, shredded (1/2 cup)
2 ounces mozzarella cheese, shredded (1/2 cup)
3 tablespoons fresh basil (julienned or chopped just before serving)
Preparation
Special equipment: Broiler safe 13 by 9-inch baking dish
Adjust oven rack to middle position and heat to 400 degrees.
Sauce: Heat oil in large saucepan over medium-low heat. Add garlic and cook until softened but not browned, about 1-2 minutes. Stir in tomatoes, tomato sauce, pepper flakes, oregano and salt. Increase heat to medium and bring to a simmer, stirring occasionally, for about 5 minutes. Remove from the heat, cover to keep warm.
Meatloaf: Spray broiler-safe 13 by a 9-inch baking dish with vegetable oil spray. Place saltines in a large zipper-lock bag, seal bag and using a rolling pin crush crackers to fine crumbs. In a large bowl, whisk saltines with milk and eggs. Let sit until the saltines are softened, about 5 minutes. Whisk saltine mixture until a smooth paste forms. Mix in ground Mule Deer, sausage, Parmesan, garlic powder, oregano, salt, pepper, and pepper flakes with your hands (I use disposable gloves) until thoroughly combined. Transfer beef mixture to prepared dish. Using wet hands (or disposable gloves) shape into a 9 by 5-inch rectangle. The top should be flat and the meatloaf should be 1½-inches thick. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on rimmed baking sheet. Bake until the meatloaf registers 160 degrees, about 1 hour 5 minutes to 1¼ hours.
Remove sheet pam from oven, uncover dish, and sprinkle cheese evenly over the top of the meatloaf. Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes.
To serve, transfer the meatloaf using 2 spatulas to a cutting board to make 1-inch thick slices. Or, slice directly in the baking dish. Spoon off any excess oil from the tomato sauce. Scatter julienned or chopped basil over the top and into the sauce just before serving.