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Friday Feast: Antelope Meatloaf with Spicy Ketchup

by Paxton Delany - Friday, March 4, 2016

I am not a huge cook. My husband, thankfully, is. But on the rare chance when I have to make dinner, nothing speaks to me like a simple recipe that even I can't mess up. And what could be simpler than meatloaf? Today, from the kitchen of Nevada Foodies, Friday Feast brings you...

Antelope Meatloaf with Spicy Ketchup

Ingredients
1.5 lbs ground antelope
1/2 cup panko or plain breadcrumbs
1 egg beaten
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
1 tablespoon AI steak sauce
5 green chard leaves chopped
1 yellow or green zucchini (shaved into ribbons)
1 garlic clove minced
2 tablespoons butter

Bloody Mary Ketchup
Stir together both ingredients and top off your meatloaf during the last 15 minutes of cooking.
1 cup ketchup
2 tablespoons Demitri’s Bloody Mary Seasoning (Chilies and Peppers)

Directions

Pre-heat oven to 400 degrees.
Heat skillet over medium heat. Add 2 tablespoons butter, garlic, chard and zucchini. Cook until soft and wilted. Remove from heat.
In a large bowl combine antelope burger, panko, egg, mustard, worcestershire sauce and A1. Add chard, zucchini and stir together. Form meat into a loaf and place in a baking dish. Cover with foil and bake for 30 minutes.
Remove foil. Spoon Bloody Mary Ketchup on top of meatloaf and continue to cook for 10 minutes or until done.
Enjoy!

Recipes and Photos from Nevada Foodies.

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