Ingredients
Meatloaf
- 1 lb Maui Nui ground venison
- 2 tablespoon mayonnaise
- 1 small onion finely grated
- 1 small carrot grated
- 2 cloves garlic minced
- 1 teaspoon fresh thyme chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
Sweet Baby Ray’s–Style Glaze
- 2 tablespoon tomato paste
- 2 tablespoon balsamic vinegar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoon tamari
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Kosher salt to taste
- 2 –3 tablespoon water to adjust consistency
Method
Prepare the Meatloaf
- Preheat oven to 375°F.
- In small bowl, soak panko in milk for 5 minutes.
- In large mixing bowl, add venison, mayonnaise, soaked panko, grated onion, grated carrot, garlic, thyme, Dijon mustard, tomato paste, Worcestershire sauce, salt, and pepper.
- Mix gently until just combined—do not overmix.
- Shape into loaf and place in loaf pan or on parchment-lined sheet.
Make the Glaze
- In bowl, whisk together tomato paste, balsamic vinegar, maple syrup, Dijon, tamari, smoked paprika, garlic powder, onion powder, black pepper, and water until smooth.
Bake the Meatloaf
- Spoon half the glaze over the meatloaf. Bake 30 minutes.
- Brush with remaining glaze. Bake an additional 15–20 minutes, or until internal temperature reaches 150°F.
- Let rest 10 minutes before slicing.
To Plate
- Slice thick, spoon extra glaze on top.
- Serve with roasted sweet potatoes, carrots, and steamed greens.