Page 9 - Herman Family Cook Book

Ingredients:
• 3 T butter
• 1 large onion diced
• 1 green pepper diced
• 1 stick celery diced
• 3 pounds venison burger
(Kasel Venison burger has 1/3 bacon)
• 1 cup rolled oats
• 1 cup ketchup
• 3 eggs beaten
• 1 teaspoon salt
• 1⁄2 teaspoon Pepper
• Top with Chili Sauce
(glass bottle –ketchup isle)
Baking time:
45 minutes to 1 hour internal temp 165* / 15 sec
Bake temperature:
Preheat and bake at 350*
Nadine & Mike’s meatloaf
In large skillet melt butter over moderate heat. Add onion, green pepper, celery and Thyme. Reduce heat to low and cook, covered, stirring a few times until golden brown.
ADD ingredients to venison and mix eve- rything together.
Put into two loaf pans and trench top then add Chile sauce.
Bake 350 degrees for between 45 min – one hour until internal temp minimum reaches 165 degrees for 15 seconds.
“This is always a recipe I pull out
of my recipe box when the season changes in Minnesota—September 1. We change our menus along with warmer clothes. I remember getting this recipe when I was calling on a customer in a deli and he was making ground beef meatloaf for his grab and go area. After acquiring the recipe I tweaked ... little less salt, little more oats and include the chili sauce on top. Then during hunting season we tried with venison and it was a winner!”
Nadine