WHO SERVES MEATLOAF NEAR ME RECIPES

Steps:

• Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
• Smooth out top.
• Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
• Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
• ENJOY!
• *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
• **Recipe should be"plump" from the addition of the milk or Half & Half.
• It should NOT be runny.
• ***A second batch of sauce served hot is good to serve with the meatloaf.
• Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

Steps:

• Meatloaf: Pre-heat oven to 200 C. Chop onion, capsicum and carrot into 1 cm pieces, add some olive oil, salt and pepper. Place on a tray next to the ‘meatloaf’, the sauce will reduce. Mashed potatoes: Peel and chop the potatoes and add to a pot of cold water, bring to the boil. Once potatoes are soft, drain and them steam and dry a bit. Mash them, add the coconut cream, soy milk and salt to taste. Brussel sprouts: Cut Brussel sprouts in half, finely chop garlic and parsley. Bring water in a pot to the boil and cook the sprouts for 4 minutes. Drain and let them dry out for a few minutes. In a medium heat pan, place the sprouts flat side down and cook with olive oil until golden brown. Flip them to cook other side, add garlic and parsley, a bit more olive oil and finish with salt, pepper and lemon juice. To serve: Slice the ‘meatloaf’ and place on top of the roasted vegetables. Add a spoonful of mash and the Brussel sprouts. Finish with some aioli and mustard.