22 hours ago, Shelby said:This is a very timely bump for this topic. Ronnie ground up a country ham steak or two the other day. I'm supposed to make him some ham salad out of it....and I will, but I want to use some of it to make a meatloaf. I've laid out some venison burger. I know that ham is salty and a bit dry so I'll make adjustments to the panade (why doesn't my spell check recognize "panade"--am I spelling it wrong?)
Quoting myself to say that this turned out really good--I didn't say this earlier, but I was quite skeptical that this was going to work. I was worried about the saltiness and the the dryness but it turned out to be one of the best meatloaves I've ever made. I made very sure not to add any additional salt besides my usual couple glugs of Worcestershire sauce. It might be a tad too salty for some, but we are salt people.
I also made sure to do what @rotuts suggested and I pulled it at 140F and let it rest.
The mix was bread torn up and soaked in milk, an egg, about a pound of venison burger, a little less than 3/4 lb of ground ham, black pepper, a couple glugs of Worcestershire sauce and a few squirts of Ketchup. The sauce for the top was mustard, ketchup and brown sugar. Baked for about 30 mins at 350 F.
