Wild Game Meatloaf (Classic)

Wondering what to do with all that left over ground game meat!? Here is a super simple classic meatloaf recipe. I used left over antelope, elk and mule deer. You can use all one meat or add any ground meats you have. Four legged or winged works great in this amazing dish.

2 lbs ground wild game meat
1¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
½ cup onion, chopped
5 cloves garlic, crushed
2 eggs, lightly beaten
8 oz canned diced fire roasted tomatoes with juice
½ cup Italian breadcrumbs
2 Tbsp. Worcestershire sauce

Topping:
½ cup ketchup
4 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Mix all meatloaf ingredients well, I use my hands to really get in there and mix it good. Plus you get to get dirty. Next place mixture in a greased baking dish. Shape into a loaf.

Make the Topping:
Mix ingredients for topping and spread on the loaf.

Bake for 1 hour.

Pull out and let rest for 10 minutes before slicing and serving.