Irish Venison Meatloaf with Coleslaw & Spinach Cream Sauce
Prep Time: | Cook Time: | Servings: 2 | Calories:
Servings
2
Recipe by Jeff Benda
Ingredients
- *Venison Meatloaf Ingredients:
- 3 lbs Ground Venison
- 2 cup Italian-style panko bread crumbs
- 4 tbsp Huntchef Speed Beef Rub seasoning
- 2 Yellow Onion, finely chopped
- 4 Eggs, beaten
- 1 cup Heavy Whipping Cream
- 8 oz Irish Cheddar Cheese, freshly grated
- *Coleslaw & Spinach Cream Sauce Ingredients:
- 6 tbsp Butter
- 8 cups Tri-Color Coleslaw
- 4 cups Fresh Spinach or Kale, roughly chopped
- 2 tbsp Apple Cider Vinegar
- Salt and Pepper to taste
Directions
- *Venison Meatloaf Instructions:
- Preheat oven to 350 degrees F
- In a large bowl, combine the ground venison, bread crumbs, Huntchef seasoning, yellow onion, eggs, and heavy whipping cream and mix lightly with a fork.
- Spray a 9-inch by 5-inch loaf pan with cooking spray
- Lightly press 1/2 meat mixture into the loaf pan
- Spread the grated Irish Cheddar cheese in the middle of the meat mixture, leaving 1-inch around the edges.
- Add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese.
- Bake at 350 degrees F for 45 minutes until the internal temperature reaches 160 degrees.
- Remove from oven and let rest for 10 minutes before slicing and serving
- *Coleslaw & Spinach Cream Sauce:
- While the meatloaf is resting, add the butter to a large skillet over medium-high heat
- Add the coleslaw and cook for 5 minutes, stirring often
- Add the spinach or kale and cook for another 2 minutes.
- Add the apple cider vinegar, salt, pepper, and curry powder and cook for another minute
- Add the heavy whipping cream, stir together, and remove from heat.
- When ready to serve, place a couple of slices of the venison meatloaf over some mashed potatoes and spoon some of the coleslaw and spinach cream sauce over it.
- Enjoy!