Ingredients:
2 lbs. Ground Venison
1 lb. Pork Sausage
1 C. Panko (Japanese bread crumb)
1/3 C. milk
1 Cup yellow onion, small dice
1 Tbsp. garlic, minced
1 Tbsp. clarified butter
2 Large eggs
2 Tsp. Worcestershire sauce
2 Tsp. Italian herb seasoning
1 Tsp. celery seed
1 Tsp. salt
½ Tsp. black pepper
1 Tsp. dry rub seasoning
12 strips bacon (1#)
Preparation:
Combine ground venison and pork sausage in a medium size mixing bowl
In a separate mixing bowl, combine milk and bread crumb
Pre-heat a sauté pan to medium, add clarified butter and diced onions. Stir to prevent browning. Once onions become translucent, approx. 2-3 minutes add minced garlic, Italian herbs and celery seed. Sauté additional minute and remove from heat.
Add to meat, eggs, salt & pepper, Worcestershire, bread crumbs and onions. Using hands mix together until all ingredients are incorporated evenly.
Divide meat in half to form 2 loafs.
Lay out six pieces of bacon on plastic wrap and place loaf in middle of bacon strips. Loaf should be perpendicular to bacon strips.
Fold bacon over meatloaf being sure to crossover on each fold to form a tight seal. Once bacon folding is complete transfer to a baking sheet pan lined with parchment seam side down.
Sprinkle dry rub seasoning on top of meatloaf
Bake in a preheated 350-degree oven with tin foil covering meatloaf for 30 minutes.
Remove foil and continue to bake for approx. 15 minutes more or until bacon is crisp and golden brown. Should have internal temp. of 160 degrees.
Let rest before slicing
Recipe yields 2 each, 1 ½ # meatloaf’s. Each meatloaf serves approx. 4 people
Serve with your favorite sides. Ketchup optional.