Football Meatloaf

Football Meatloaf

Today I would like to share a prize-winning meatloaf recipe with you. This meatloaf won first place in the “Most Original” category at the 1994 Wild Side of the Menu Cooking with Game competition, sponsored by the Oktibbeha County Extension Service. I entered this meatloaf recipe after making it into an oval, topping with pimentos, and placing on a bed of spinach as described below, but feel free to create your meatloaf in a bread pan and slice to serve. For all of you interested, I turned 9 years old at the very end of 1994, making me one of the very youngest chefs at the cookoff! I felt very rich with my prize of $25!

2 ½ pounds ground deer (we use very lean)
1 egg
½ cup milk
¾ cup quick cooking oatmeal
3 teaspoons salt
1 teaspoon Dale’s steak seasoning
3 tablespoons chopped onion
2 teaspoons horseradish

Mix all ingredients together. Shape into an oval (football-shaped) loaf (9X5X3 inches) and place on a greased baking sheet. Bake at 350 degrees for 1 hour and 30 minutes.

Use pimento strips to make laces on football. Serve on a bed of prepared spinach (this makes the football turf!).

Note: You could easily use the same recipe and place it in a greased loaf pan, bake, slice, and serve. You could also make the meatloaf into individual meat patties to serve with sides.

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