2lbs – Lean Ground Beef 80-20 or 90-10 or fine ground Venison (Cheap meat will produce a lot of grease in pan)
1/2 sleeve – Saltine Crackers finely crushed. (Bigger meatloaf more crackers 1/2 sleeve per 2 pounds)
1 – White Onion Medium size finely chopped
2 – Large Eggs (Bigger meatloaf add more eggs one egg per pound)
1/4cup – A-1 Steak sauce
1/4cup – Worcestershire sauce
1tsp – McCormick Italian herb in Garlic Pepper
1tsp – McCormick California Style in White Onion and Parsley
2tsp – Grill Mates Monterey Steak seasoning
1tsp – Garlic salt
1tsp – Basil Leaves
1tsp – Garlic Powder
1tbsp – Parsley Flakes
In a large mixing bowl add the meat, Eggs and onion, mix together with hands.
Add the A-1 and Worcestershire sauce, mix together with hands.
Add Crackers and all other seasonings and mix well together.
Place in a Glass loaf pan and cover in Saran wrap.
Place in refrigerator overnight to marinade.
Set out one hour before cooking to get to room temperature, Place in a 350deg F oven for one hour. After one hour remove from oven and pour excess grease off and add Ketchup to the top off the meatloaf and place back into oven for 15 more minutes.
Jacob is a great friend of ours at Huson Outdoors. He contributes many informative posts and is an excellent cook of wild game.