Skillet Venison Meatloaf

Ingredients

Kristy Crabtree, author of Wild Game Cuisine shares one of her favorite meatloaf recipes.  Meatloaf is so versatile, so if you don't have venison, you can swap out and combine your favorite ground protein.

Meatloaf

• 1.5-2 lbs ground venison
• 1 cup plain breadcrumbs
• 1 egg
• 1 cup shredded cheese
• 1 tsp granulated garlic powder
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp sea salt
• 8 mushrooms, chopped
• 1 medium yellow onion, chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil

Gravy

• 2 tbsp unsalted butter
• 2 tbsp flour
• 14.5 oz chicken broth
• 1 tsp Worcestershire sauce
• salt and pepper, to taste

Directions

1. Preheat the oven to 375 degrees F.
2. Heat a skillet over medium heat and add the butter and olive oil.
3. When the butter has melted, add the chopped mushrooms and onions. Cook until the onions soften about 5-6 minutes. Remove from heat and let cool.
4. In a bowl combine the ground venison with the breadcrumbs, egg, shredded cheese, cooked mushrooms and onions, garlic powder, oregano, thyme and salt.
5. Add the meatloaf mixture to a seasoned 10 or 12 inch cast iron skillet pressing the meat firmly within the skillet.
6. Set the skillet in the oven and bake for 30 minutes.
7. While the meatloaf is in the oven, heat a skillet over medium heat and add 2 tablespoons of butter.
8. When the butter begins to melt add the flour and stir to form a paste. Carefully pour in the chicken broth whisking everything together to form the gravy.
9. When the gravy begins to bubble, reduce the heat to low and add the Worcestershire sauce and season with salt and pepper to taste.
10. Remove the meatloaf from the oven after 30 minutes and pour the gravy over the top.
11. Set the skillet back into the oven and continue to cook for an additional 10-15 minutes or until done.