• Add the spinach and red chile flakes to the half of the onion mixture remaining in the pan, and toss with tongs until the spinach is wilted.
  • With a microplane, finely grate ¼ teaspoon of the nutmeg over the spinach. Set aside to cool.

Mix and prepare the meatloaf

  • Place breadcrumbs, oatmeal, and chopped herbs in a small bowl. Pour milk over top. Let sit while you mix the meat.
  • In a large bowl, combine the ground meat, cooled onion mixture, and the eggs. Season well with salt and freshly ground pepper. (if you like jalapenos add them now)
  • Add the soaked breadcrumb mixture and combine well. You could use a spoon for mixing, but it’s easier to just use your hands.
  • Once the mixture is combined, lay a one-inch layer of the meatloaf mixture on the bottom of a greased loaf pan. Pat it down so it reaches the corners, and allow it to come up the sides a bit. You will fill this cavity with the filling.
  • Next, lay the cooled sautéed spinach over the meat mixture leaving a ½-inch border of meat around the spinach. Top the spinach with the cheese sticks lengthwise in the pans, forming a stripe in the center that runs the length of the pan. Next sprinkle some pine nuts over each stripe of cheese. Top with the remaining meat mixture and pat down. You want to be sure the top of the meat mixture meets the bottom meat mixture along the sides.
  • Pat the top of the loaf so it’s flat and even. Then coat with the seedy mustard.
  • If you used bacon grease instead of olive oil, place the cooked bacon on top of the meatloaf
  • Bake for an hour or until an instant read thermometer reads 150 when inserted in the center.

venison meatloaf

When I cook this meatloaf recipe, I usually serve it with cooked carrots, mashed sweet potatoes, a side salad and red wine. It is ALWAYS a hit.

Once again I want to give a shout out to Steve Rinella. Thank you for the great recipe.