Venison Meat Loaf

Serves 6

2 lb (900g) ground venison
2 medium onions, red or white fleshed,
finely chopped or grated
3 cloves garlic, minced
1 large carrot, grated
4 T extra virgin olive oil
4 heaped T grain mustard
5 T breadcrumbs
1 egg, beaten
½ quart chopped tomatoes, fresh or canned

Method

Oven at 330F (180C). Line a 2 quart (1.8 litre) loaf tin with baking parchment, allowing 4-5 inches (10 - 12cm) overhang on all sides.

Put everything except the tomatoes into a large bowl, then add half the tomatoes, 1½ teaspoons of salt and a generous amount of freshly ground black pepper. Mix well to form a mass, drop it onto a board, form a ball, squeezing it out between your hands to give you a sausage shape the length of the tin. Place in the tin, pressing it down evenly. Pour on the remaining chopped tomatoes and fold the excess parchment back over the tin. Seal tightly with foil and bake in the centre of the oven for 70 minutes. Remove the foil, increase the temperature to 415F (200C) and bake until the meatloaf colours, about another 10-15 minutes. Leave to cool for 10 minutes before inverting onto a serving platter, along with its juices.

To serve, cut thick slices from the loaf and serve with a mixture of salads – potato salad or coleslaw go well with this - or vegetables.

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