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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Three Meat Meatloaf


1 pound            Ground beef

1/2 pound        Ground venison

1/2 pound        Ground Pork

1 Tbsp               Bacon grease (or canola oil)

1 cup                 Onion, minced

3 /4 cup           Celery, minced

3 /4 cup           Bell pepper, minced

1 tsp                 Garlic, minced


Tomato Glaze

1 tsp               Bacon fat

1 Tbsp             Garlic, minced

1 Tbsp             Onion, minced

1 tsp                 salt

1/2 tsp              dry basil

1/4 tsp              fresh ground black pepper

3 Tbsp                Brown sugar

2 Tbsp                 Tomato paste

1/2 cup             Chicken Broth

2 Tbsp               Yellow mustard

1 Tbsp               Worcestershire Sauce

1 cup               Ketchup

1 /8 tsp            Thyme, dry

1 /4 tsp            Oregano, dry

2 tsp                 Steak Seasoning

1 Tbsp              Salt

1 cup                Milk

1 /2 cup           Ketchup

1 Tbsp              Worcestershire sauce

3                       Eggs

1 1/2 cup         Unseasoned Course Bread crumbs


Preheat oven to 325 degrees.

Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with salt and dry herbs until tender. Allow to cool.

Combine milk, eggs, Worcestershire and ketchup and mix well. Place ground beef, venison, pork, cooled vegetables and egg mixture into a large mixing bowl. Using your hands, squish the meatloaf until you have mixed everything together and all is well incorporated. Fold in the breadcrumbs last.

Shape the meat mixture into the form of a loaf on a baking sheet. Bake 40 minutes.

After 40 minutes of cooking, use a pastry brush and brush the glaze over the entire meatloaf. Return to the oven and bake for 20 more minutes. Again, remove the meatloaf and brush another layer of the glaze over it. Return it once again to the oven and bake for 20 more minutes. Brush one final layer of the glaze on the meatloaf and cook for 10 more minutes. Remove the meatloaf and allow it to rest 15 minutes before serving.

Yield: 8-10 servings


Tomato Glaze

Heat the bacon fat in a small skillet over a low heat. Cook the onions, garlic and salt for 2-3 minutes. Add the basil, black pepper and brown sugar cook for 3-4 minutes. Stir constantly tp prevent the sugar from burning. Stir in remaining ingredients and simmer for 5-6 minutes, stirring occasionally.





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