rwc
Member
This turned out great with roasted carrots and beets from our garden on the side. I know it sounds odd, but it really works. We had a friend over for dinner who normally doesn't eat venison and she was shocked when we told her what was in it.
Enjoy.
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MEAT LOAF WITH MUSTARD AND DRIED FRUIT
10 ounces lean ground beef (or venison)
1/2 cup breadcrumbs made from whole wheat bread
1/4 cup chopped mixed dried fruits or chopped dried apricots
1 large egg
3 tablespoons chopped shallots (or onions)
2 tablespoons Dijon mustard
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons apricot preserves
Preheat oven to 425°F. Combine beef, breadcrumbs, chopped fruits, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1 inch thick, and place on small rimmed baking sheet.
Bake loaves 10 minutes. Mix preserves and remaining 1 tablespoon mustard in small bowl. Brush preserves mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F, about 8 minutes.
http://www.epicurious.com
Enjoy.
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MEAT LOAF WITH MUSTARD AND DRIED FRUIT
10 ounces lean ground beef (or venison)
1/2 cup breadcrumbs made from whole wheat bread
1/4 cup chopped mixed dried fruits or chopped dried apricots
1 large egg
3 tablespoons chopped shallots (or onions)
2 tablespoons Dijon mustard
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons apricot preserves
Preheat oven to 425°F. Combine beef, breadcrumbs, chopped fruits, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1 inch thick, and place on small rimmed baking sheet.
Bake loaves 10 minutes. Mix preserves and remaining 1 tablespoon mustard in small bowl. Brush preserves mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F, about 8 minutes.
http://www.epicurious.com
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