The ramps are up again in greater numbers. My friend from Georgia gave me lots of venison. I combined the venison and ramps with other interesting ingredients to make a meatloaf.
This recipe doesn’t call for ramps, so onions will do if you can’t find ramps.
Below are the ingredients I used. Just like all meatloaf recipes, personal variations can add your own taste preferences.
There was no veal to be found, so I used a pound of fresh ground pork. I thought a cup of wine would make it soggy, but when I mixed it with the ground venison it absorbed completely. I also wanted to put it with just the venison first to take away some of the gamey taste.
This is my first free-form meatloaf, but it won’t be my last. I liked the crusty outside and soft inside. Next time I make this one I will make two smaller free-formed ones to add even more crust.
Ready to cook-
The meatloaf was a tasty and hearty protein. Venison is appealing because it’s hormone-free, and for me a gift!
