Grilled Southwest venison meatloaf

This is a recipe I have literally dreamed about. It got stuck in my mind — like a song on the radio sometimes does — and I couldn’t shake it. In the formative stages of the recipe, there were ideas that definitely came about while I was asleep or at least in that odd zone that is half-asleep and half-awake.

My plan was to put together a flavorful mixture that would appeal to a wide range of people but wasn’t too spicy so everyone could enjoy it. One thing that has been driven home many times over the years is that it is easy to make something spicier after it has been cooked but impossible to tone it down. Hopefully, you will find this is pleasantly flavorful, but it isn’t what I would consider spicy.

One of the ideas that came to me in that state of being half asleep was cooking it in a cast-iron frying pan on the grill. I use a gas grill, but I bet it would be extra special on a Big Green Egg or one of the similar grills — and it’s already pretty special. Cooking on the grill adds a dimension to the flavor and allows taking it outside to the deck or patio. There is something special about enjoying a nice meal outdoors, especially in the fall when the air is crisp and cool, but not yet cold.

If you are one of those folks who don’t care for meatloaf, think of this as a huge venison burger cooked on the grill and then served in sections. I have one family member who doesn’t care for meatloaf but eats and enjoys this as a southwest cheeseburger if I serve a slice on a bun covered with melted cheese and burger condiments. As the old saying goes, ‘There is more than one way to skin a cat!’

This is very easy to prepare. You can buy most of the ingredients already chopped, so there isn’t a lot of tedious preparation time. If you look for chopped jalapenos, be careful not to buy any that are in vinegar. You will have to chop the roasted red bell peppers and mix the ingredients. I do it by hand in a bowl, but with two pounds of meat, a food processor is a big help.

I was originally going to put the seasonings list and measurements together, but I read a few labels and found I could get the cumin, chili powder, oregano and other spices already mixed in seasoning packets. I decided on the McCormick Southwest Chicken Quesadilla blend because it was mild and the lowest in sodium. To kick the spice flavor up a little, you can either add a third seasoning packet or switch to their fajita seasoning. It has a little more spice, but it comes with twice the sodium, too.

I like a little more spice than this, but I prepare it mild and then add some hot sauce to the serving on my plate. If you just want a little spice and heat, Texas Pete is the way to go. I like adding a touch more garlic, too, and I use Louisiana Brand hot sauce with roasted garlic. One of my fishing and hunting buddies thinks sriracha sauce is the way to go, but I caution you that with its recent surge in popularity, some sriracha sauce is just hot without adding any flavor.

The intended meal here is a lightly spicy venison meatloaf that is loaded with onions, roasted red bell peppers, jalapenos, green chilis and accompanied by a mild spice blend. The base is venison burger and mild venison sausage. With your personal tastes, you can build the spice flavor as you would like. However, in this form, it uses the flavor of the chilies and jalapenos, and several spices usually considered spicy, to be flavorful, yet surprisingly mild. I really hope you give it a try. I think you will like it and be pleasantly surprised at the mild flavor.

NOTE:  You can quickly check your seasoning mixture by making a slider-size burger and cooking it. I treat this like a necessary taste test and grill a burger or two for a quick snack every time I make this.

INGREDIENTS:

1 pound venison burger

1 pound venison sausage (mild)

2 eggs

2 jalapeno peppers (fresh)

1 medium vidalia onion

2/3 cups roasted red bell pepper; Mezzetta is the brand I find easiest

1 4 1/2-ounce can chopped green chilis; I find Old El Paso the easiest

2 .87-ounce packs SW chicken quesadilla seasoning mix; McCormick is the brand I find easiest

3/4 cup plain bread crumbs

Salt to taste. I have some jalapeno salt that was a gift, and it is excellent here

Coarse ground black pepper to taste

Pam non-stick cooking spray

Salsa Verde or salsa

Cast iron frying pan

Hot sauce?

PREPARATION:

Beat the eggs, chop the onion, jalapeno peppers and roasted bell peppers. Mix the burger, sausage, eggs, jalapenos, onion, red bell peppers, green chilies, quesadilla seasoning mix and bread crumbs. Add jalapeno salt and pepper to taste. Preheat grill to low-medium (approximately 350 degrees) and spray cast-iron frying pan liberally with Pam. Pack the frying pan full to within a quarter-inch of the rim with the venison mixture and cook approximately 45 to 55 minutes until the temperature in the middle is 160 to 170 degrees. Remove meatloaf from heat and allow it to set for 5 minutes. Pour off any grease; there should be minimal or none depending on the fat blend in the venison. Cut into pie-shaped wedges and serve with Salsa Verde or your favorite salsa. Salsa Verde is a saltier taste, and many red salsas add a hint of sweet taste.

This meatloaf is really quite mild. Several things can be done to spice it up, but remember, it is easy to spice something up once cooked, but impossible to take extra spice away, especially if it is cooked in. A few shakes of your favorite hot sauce can spice it up for those who want more while keeping it mild for other family members with less robust palates. Several side dishes lend themselves well with this meatloaf. Garlic mashed potatoes and brown gravy are a staple with meatloaf in every diner in the world and work well here, too. For a little different approach, baked sweet potatoes, mashed sweet potatoes or corn on the cob roasted on the grill are also excellent. I like to begin with a nice garden salad or lettuce wedge.