WHATS THE RECIPE FOR MEATLOAF RECIPES

REMPEL FAMILY MEATLOAF RECIPE | ALLRECIPES

Rempel Family Meatloaf Recipe | Allrecipes image

Tired of boring old meat loaf? Well give this one a try. My husband won't eat any other meat loaf but mine.

Provided by Connie Levesque

Categories Beef Meatloaf

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 ½ pounds lean ground beef
½ cup crushed buttery round crackers
¾ cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
¼ cup ketchup
2 tablespoons steak sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Nutrition Facts : Calories 359.7 calories, CarbohydrateContent 9.5 g, CholesterolContent 143.1 mg, FatContent 23.5 g, FiberContent 0.5 g, ProteinContent 26.8 g, SaturatedFatContent 9.9 g, SodiumContent 802.9 mg, SugarContent 3 g

HOMEMADE VENISON SAUSAGE RECIPE | WHAT'S COOKIN' ITALIAN ...

Homemade Venison Sausage Recipe | What's Cookin' Italian ... image

This is a homemade deer sausage called venison made from scratch then baked in the oven with sausage, peppers, and onions. we also included potatoes.

Provided by Claudia Lamascolo

Total Time 2 hours 5 minutes

Prep Time 1 hours 20 minutes

Cook Time 45 minutes

Number Of Ingredients 23

Ingredients

natural hog casings
1 -3/4 pounds of venison, trimmed and ground
(we use boneless hams or hindquarters parts of the venison)
3/4 pound pork fat, ground (For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.) I used a 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat.
1 1/2 tablespoons salt
1 1/2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons oregano
2 1/2 teaspoons fennel seed
4 teaspoons granulated garlic powder
2 teaspoons red pepper flakes, this will be medium heat use more for hot
1/4 cup ice water
1/4 cup red wine Merlot or Cabernet
Baked Venison Sausage Recipe
Venison Sausage
4 baking potatoes cut into wedges
4 bell peppers or hot peppers
1 small onion
3 cloves of fresh garlic
1/2 cup white wine
4 tablespoons olive oil
1 teaspoon each dried oregano, basil, and parsley
Optional: Italian flavored breadcrumbs sprinkled on the potato wedges with 1/4 cup Pecorino Romano Cheese before baking

Steps:

Soak the casings overnight.
If you are grinding your own meat you will have to make sure the meat is very cold before grinding it.
(you will have to grind the venison and pork fat in a sausage grinder or have your butcher do this for you,.)
In a large bowl add all the ingredients garlic, paprika, salt, red wine, fennel, etc, and mix together until well blended.
Set up the sausage maker with casing and stuff the sausage into the casings twisting every 4 inches for links.
Note: be careful not to overstuff or it will pop open.
We like to refrigerate this overnight for more intense flavors to meld together.
BaKed Venison Sausage Instructions
In a large roasting pan, add the olive oil to the bottom of the pan.
Note: for easy cleanup line with foil or parchment paper
Place the roll of venison sausage on the bottom.
Top with onion, garlic, peppers, and potato wedges ( add the breadcrumbs and grated cheese if using on the potatoes).
Sprinkle with the herbs.
Drizzle with a little or oil spray with olive oil over the top.
Pour the white wine around the bottom of the sausage.
Bake in a preheated oven of 400 degrees for around 45 to 60 minutes or until it browns nicely on top and potatoes are cooked.

Nutrition Facts : Calories 490.62, FatContent 36.67, SaturatedFatContent 13.79, CarbohydrateContent 12.52, FiberContent 1.73, SugarContent 1.56, ProteinContent 24.04, SodiumContent 625.64, CholesterolContent 89.90

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