Easy venison meatloaf with a special twist!
2 lbs ground venison (beef or elk work too!)
Dots pretzels (or breadcrumbs, but we LOVE dots!)
Olive oil spray
G Hughes Sugar Free BBQ sauce
Seasoning to taste
1. In your Ninja , food processor or blender, grind up your Dot's pretzels until you have approximately 1 cup of crumbs. For us, it worked perfect to fill our Ninja cup to the top with pretzels then blend, leaving us with the perfect amount needed. If you've never had Dot's Pretzels, check your local Ace Hardware, that's where I always get mine!
2. In a large bowl, mash together venison, eggs and bread/pretzel crumbs. You may need to roll up your sleeves and mix with your hands for best blending!
Wash your hands first kids, it's the cool thing to do.
3. Add a dash of Himalayan salt & pepper. Sometimes I also use Cabela's all purpose seasoning blend. If you're using the Dot's pretzels instead of plain breadcrumbs, this adds a great flavor so you don't need to add much else for seasoning to be honest.
4. Spray olive oil into 1 large bread pan, or we separated ours into these 3 smaller pans by Wilton. They cook quicker, and everyone gets their own little loaf! Fun for the whole family y'all. Or easer to freeze each little guy separately if you want to go that route.
5. Top with BBQ sauce and ketchup, spread together and voila!
6. Bake at 350 degrees-- depending on the size of the pan determines the time. If you're using the full, traditional loaf pan it takes usually an hour or hour 15, but these smaller pans take about 30 minutes. Who am I kidding, I hate our oven and use our toaster oven/air fryer combo for everything, so I put it at 350, crank to turbo and it takes about 20 minutes. Just keep an eye on it whichever method you're using I guess. Ovens are all have their own little personalities don't they?
I look for the sides to be pulling away from the pan to know it's done.