For the Meatloaf:
2 ½ – pounds ground beef and ground venison mixed. ( i use about 2 pounds of venison and a pound of 85/15 ground beef to get a reasonable fat content.
1 cup breadcrumbs or crushed crackers.
1/2 cup milk
3 cloves garlic, minced finely
1 small onion, finely chopped
2 eggs
1 tbsp stone ground mustard
2 tbsp ketchup
1/4 cup roasted red bell peppers ( from a jar or home made) alternatively. finely chop red bell peppers and add them raw.
2 tablespoons Worcestershire sauce
Salt and pepper to taste
1 large box of low sodium beef broth
4 tablespoons of corn starch ( use after the meatloaf is cooked)
Prepare the Roasted Red Bell Peppers and Garlic: Place the red bell peppers and garlic cloves on a baking sheet, drizzle with a little olive oil, and roast in the oven for about 15-20 minutes until they are softened and slightly caramelized. Remove from the oven and let them cool.
Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef/venison, breadcrumbs, milk, chopped roasted red bell peppers, minced garlic, chopped onion, eggs, Worcestershire sauce, condiments, salt, and pepper. Mix until all the ingredients are well combined.
Form the Meatloaf -I typically make two or three smaller loaves.
Place the meatloaf or loaves into your larger crock pot. Cover with the bnox of beef broth and set to high. Approximately 5-6 hours.
Rest and Serve: Remove the meatloaf and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, making the meatloaf juicier. Mix the corn starch with water to make a slurry and add to the broth in your crock pot.. stir as you add to make a nice smooth gravy.. Slice the meatloaf and serve with your favorite sides, such as mashed potatoes and steamed vegetables. Top with gravy.