Meatloaf
* 2lbs ground venison
* 1lb ground lamb
* 3 eggs
* Rice or bread crumbs (I tend to use whichever I have on hand)
* 1 Jalapeno - Deseeded
* 1 Onion - Diced
* 1 Green Bell Pepper - Diced
* 1 Red Bell Pepper - Diced
* Fresh Garlic (To taste)
* Fresh Shallot (To taste)
* Cajun Seasoning
* Smoked Paprika
* Hot Sauces
* Worcestershire
* Ponzu (Soy Sauce)
* Bacon – To top
* Quality Andouille or Smoked Pork Sausage – Stuffed in Middle
Mix Venison, Lamb, and Rice. Beat Eggs and add to meat mixture. Sautee Onions, then add all Peppers and Garlic. Remove and let cool before adding to meat mix. Add Sauces and Seasonings, then Cool for 30 minutes. Make 3 Loafs and stuff Andouille or other Smoked Link Sausage in Middle.
350 degrees for 1 hour. I remove it when the internal temperature gets to 155-160 degrees in the center of the Loaf.
Sometimes I add Kim Chi to the mix and surround by Caul Fat.
**This recipe is brought to you by Roanoke's own Braxton Naff**