Here’s my own rendition of meatloaf that we like to use up ground venison. I based it on an old Ann Landers’ recipe that my Mother used when I was a kid, but I wanted to eliminate ketchup. This loaf is tasty from the oven, but also good sliced cold as a Club sandwich on sprouted bread with lettuce, tomato and mayo.

2 lbs. ground venison or lean beef

1 and 1/2 cups bread crumbs from 100% flourless, sprouted grain bread (3-4 loaf ends)

1 packet Simply Organic French Onion Dip mix (powder)

1/2 tsp. celery seeds

1 tsp. garlic powder

1/2 tsp. black pepper

1 15 oz can tomato sauce, split

1 tiny scoop KAL 100% stevia extract powder or use other sweetener (this replaces the usual sweetness of ketchup)

2 Tbsp. melted lard PLUS 2 Tbsp. melted bacon grease, or some combination thereof (because venison is very lean)

2 eggs

1.5 oz. of bacon (4 slices if very thin, 2 slices of thicker cut, or measure 1.5 oz of ground bacon ends)

1. Preheat oven to 350F.
2. Prepare large loaf pan. Mine is a bit larger than my other one that says “1 lb.” Put a sling of parchment paper overhanging the long sides. Place the loaf pan onto a sheet pan to collect spills when baking.
3. Grind bread ends into crumbs in a food processor. This is a good time to add all the dry powder spices.
4. Divide the tomato juice by measuring 3/4 cup into a large mixing bowl. Mix in stevia. If for some reason, you oppose the bacon, then by all means add some salt to the tomato sauce before you split it! The dip mix has some salt, but the bacon definitely adds more salt. So, I’d say try about 1 tsp. salt.
5. Mix in by hand: ground meat, lard and bacon grease.
6. Mix in by hand: eggs. (It probably helps to wisk them before pouring into meat.)
7. Pack the meat mixture into the loaf pan. Lay the strips of bacon on top. Pour the rest of the tomato sauce from the can all over the meat and bacon, filling to the tippy top if necessary.
8. Bake for about 2 hours, checking for 155-160F internal temperature. Or use my method: cut into the loaf and look at the texture.
9. Cool a few minutes, remove from pan and slice. I only slice off what we will eat, then cool or refrigerate all the way before slicing the rest.