Cooking Around the Calendar

Cooking Around the Calendar with Elyza MacAlister

I grew up in a food-loving family, so it’s no surprise that cooking is one of my hobbies. I’ve lived all over the U.S. and never get tired of discovering new types of regional cuisine. But not just our home cooking; I love food from all over the globe.

In the coming year, I plan on sharing some of my favorite foods, as well as some of my favorite holiday dishes. Some of these recipes have been in my family for generations; others are new favorites. I’ll tell you a little bit about the history of each dish and why I think it’s special.

My other interests are travel, home décor, sewing, and crafting. I might just slip in a few non-cooking blogs to keep us all on our toes.

I hope we see a lot of each other in this coming year. Come back soon for a taste of new year’s luck!

Elyzabeth MacAlister

Bacon Topped Venison Meatloaf

A hearty and delicious main dish. featuring ground venison.

Print Recipe

Servings: 6 People

Ingredients Method

Ingredients

  

1x2x3x?

• 1 medium onion diced
• 4 cloves garlic minced
• 1 tablespoon olive oil extra virgin
• 1 cup fresh bread crumbs
• 1 cup milk
• 1 1/2 pounds ground venison
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/4 teaspoon ground cayenne pepper
• 8 slices bacon
• 1/4 cup catsup
• 1 teaspoon brown sugar
• 1 tablespoon whole grain mustard
• 1/4 cup beef stock, or white wine, or water

Method

 

1. Preheat oven to 350.
2. Add olive oil to a small saucepan, over medium head. Add onions and cook until lightly browned, stirring occasionally, approximately 5 minutes. Reduce heat to low, add the garlic and cook for an additional 3 minutes. Remove from heat, and set aside to cool.
3. In a large mixing bowl, combine bread crumbs and milk, then stir gently. Add the venison, egg, Worcestershire, thyme, pepper, cayenne and the cooked onions and garlic. Mix thoroughly, but do not overwork; this is best done with your hands.
4. In a 9 by 13" glass baking dish, shape the venison into a loaf shape. Be sure to leave a 1/2" gap between the side of the baking dish and the meatloaf.
5. Top with the bacon slices.
6. In a small bowl, mix together the catsup, brown sugar, and mustard. Spread the mixture across the top of the loaf.
7. Add 1/4 cup of stock, water or wine to the baking dish, around the meatloaf.
8. Bake in preheated oven, until bacon is crisp and lightly caramelized, about 1 hour. or until an internal temperature of 160 degrees is reached.

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