Tuesday, April 5, 2011

Lemon BBQ Meat Loaf with Gluten-Free and Dairy-Free Suggestions

Lemon BBQ Meat Loaf
Adapted from Edible Austin: Barbecued Meat Loaf and Courtesy of Gelya Camp

1 1/2 pounds of ground venison, bison or beef 
1/4 cup freshly squeezed lemon juice
1/2 cup water or milk or rice milk (for non-dairy)
1 egg, slightly beaten, Vital Farms, Richardson Farms or Milagro Farms eggs are fabulous!
4 slices stale bread or gluten free bread - finely dice them or take them for a spin in a food processor
1 clove of garlic, minced
1/4 cup chopped onion or a few small onions if you're picking them out of your garden
2 tsp salt

1/2 cup ketchup 
1/4 cup brown sugar
1/4 cup honey, Round Rock Honey or Guajillo honey from Thunderheart Bison
1 tsp dry mustard
6 thin slices of lemon
salt and pepper
Optional: 1/4 tsp ground cloves and 1/4 tsp allspice

In a large bowl, combine all of the ingredients for the venison. Place ingredients in a lightly oiled loaf pan. Bake at 350 for 15 minutes then cover with the topping and add lemon slices to the top. Bake an additional 30 minutes and then let rest for 10-15 minutes before serving. 

Extra meat loaf makes for great meatloaf sandwiches the next day!

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