Sunday, February 19, 2012

Anteloaf

Oh look it's a meatloaf recipe. How can I make this meatloaf recipe standout amongst the billions of recipes out there? Let me give it a clever name!


I buy game meat at Sprouts. I don't actually have the wherewithal to hunt for myself. I should change that. A rifle would be nice. Antelope, like other game meats, is very lean so it should be mixed with a nice fatty farm animal like beef, lamb or pork so it doesn't come out too dry. I used 85% lean beef and it came out nice and moist and it doesn't really need sauce. A little sauce wouldn't hurt though.

I had to make this into 5 mini meatloaves instead of one big one because I left my meatloaf pan at Nikos's house. It's probably better this way because they cook faster, they're more portable and I can give him one or two to take home.

2 lbs Ground antelope
1 lbs ground beef (85%)
2 eggs
1 red onion, finely chopped
16 cloves garlic, pressed or minced
1 can tomato paste
1 date, pitted
2 Tbsp Apple Cider Vinegar
2tsp salt
2 tsp cinnamon
2 tsp smoked paprika
2 tsp crushed brown mustard seed
2 tsp fennel seeds
1 tsp thyme
1 tsp oregano
1 tsp cayenne
1/2 tsp horseradish
1/2 tsp nutmeg
1/4 tsp ground fennel

In a large mixing bowl combine meat, eggs and garlic.

in a mini food processor combine vinegar, tomato paste, salt, pepper, spices and date. blend until date is completely blended. Put tomato-date mush in mixing bowl. Since the mini processor was already dirty, I threw the onion in there and chopped it finely in there. the same could be done with the garlic.

Bake at 350 Degrees. take out of the oven when the fork test comes out clean. Cooking times will vary.

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