Venison Meatloaf

Check out this delicious venison meatloaf recipe. Venison is a leaner choice than beef, while still providing a very similar nutrient profile. This is an easy one to make and keep in the fridge for a protein packed option.

• Preheat the oven to 350

• Mix in a bowl:

  • 1 beaten egg

  • 1/2 cup of bread crumbs

  • 1 tbsp of brown sugar

  • 1/2 tsp of stone ground mustard

  • 1/2 tsp fermented chile paste

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp thyme

  • 1 tsp of chicken renderings from whole Chicken Crock Pot

  • Dash of pumpkin spice

  • Dash of cayenne pepper

• Add 1 lb of First Light Farms Venison and mix fully with your hands

• Spread the contents of the bowl evenly into a 9 x 9 Pyrex dish

• Cook at 350 for 40 minutes

• In a small bowl mix the sauce to go on top of the meatloaf

  • 1 tbsp of fermented chile paste

  • 1 tbsp of primal buffalo sauce

  • 1/2 tbsp of stone ground mustard

  • 1/2 tbsp of Dijon mustard

  • 2 pinches of sea salt

After 40 minutes remove the meatloaf from the oven, and turn on the broiler. Spread the sauce as evenly as possible across the top and place back under the broiler for 60 - 90 seconds.

Cut the meatloaf into four even squares and enjoy it with a dish like this. Meatloaf, garlic mashed potatoes (topped with 1 tbsp of ghee and chopped red onion) and boiled broccoli! Enjoy!

Meatloaf (ish) Dish

Ground beef meatloaf(ish) recipe

Prepare the meat. Use 1 lb of 100% grass fed and finished or pasture raised ground beef. In a mixing bowl add the ground beef, 6 pinches of salt, 6 pinches of black pepper, 2 tbsp mustard, 2 tbsp Primal Buffalo Sauce, 1 egg (beat it before adding it), and 1/4 cup panko bread crumbs. Mix it all together.  

Prepare to cook. Preheat the oven to 425 degrees. Coat the bottom of a 8 x 8 pyrex with olive oil. Ball the ground beef mixture into one big ball in your hands, and then place it in the middle of the pyrex. Flatten it out so it’s even throughout and fills in all the corners and edges of the pyrex.

Chop up 1 slice of onion and 2 cloves of garlic. Add that to the top of the beef and sprinkle with 2 pinches of sea salt and a generous amount of cracked fresh pepper.

Cook for 20 minutes.

Finishing up. After cooking for 20 minutes, move the pyrex to the top rack and turn on the boiler and allow to cook for an additional 1 - 2 minutes (try not to let the garlic and onion burn like I did. It happens fast).

Remove after 1 - 2 minutes and cut into 4 equal portions to make preparing meals in the future easy (each one will be approximately 1/4 lb of beef).

Place in a glass container to store and drizzle the remnants from the pyrex over the top!

Buon Appetito!!

High Protein and Fiber Bowl!

Chicken thighs and veggie tofu bowl!

Chicken thighs. Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they don’t stick to the dish. Add a pinch of salt to each one (each side), black pepper, onion powder, garlic powder and a touch of cayenne pepper. Add a little water to the dish. Leave them right side up. Cook at 425 for 20 minutes. 

Broccoli. Chop two broccoli crowns into bite size pieces. Bring a pot of water to boil. Add broccoli and let cook for 3 - 5 minutes (taste test before removing from water). Once strained, add the broccoli back to the pan, add two pinches of salt and a tbsp of grass-fed butter, and mix.

Mushrooms. Organic baby bellas are good. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms, and add them to the preheated pan. Leave undisturbed for 5 minutes, then toss and let sit for another five. 

Assemble: Chop one chicken thigh into bite size pieces add it to the bowl and drizzle with Ume plume vinegar. Add a handful of broccoli and a handful of mushrooms, drizzle with red wine vinegar. Slice up a 1/4 of an avocado, a slice of tofu and a slice of onion, add it to the bowl and drizzle with soy sauce. Sprinkle two pinches of sea salt to the whole dish. 

Buon Appetito!