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Stuffed Deer Leftover Meatloaf with Homemade Paleo Ketchup

Stuffed Dear Leftover Meatloaf with Homemade Paleo Ketchup  (Paleo, Gluten-Free, Keto).jpg
Stuffed Deer Leftover Meatloaf with  Homemade Paleo Ketchup (Paleo, Keto, Gluten-Free)

I have a friend who was gifted a bunch of legs of deer. He gave me a few. I was searching for recipes, deer is complicated to cook with because you have to know, the exact time, temperature, and what to add to aggregate moisture and more flavor because is lean meat and it cooks and dries more rapidly to others. and I made the whole leg in the oven, was very moist and savory, but was too much for us and I wondered, is there another form to eat the leftover?, it can be so good in a meatloaf form, and I did it with great result!.

I started cutting the meat and put it in my food processor with onions, garlic, white wine, oregano, cumin, red sweet bell pepper, black pepper, salt, and 3 raw eggs, to ground together.

You could realize that instead of deer, you can make the same with any leftover meat that you have, it changes all, because you have a new dish that they never know is with the same meat, ha, ha. Your family will be glad that you did it., also you can use it directly from your refrigerator like cool meat to serve as an appetizer in your house, party, etc.

Let´s cook!.

Stuffed Dear Leftover Meatloaf with Homemade Paleo Ketchup (Paleo, Gluten-Free, Keto).jpg

Stuffed Dear Leftover Meatloaf with Homemade Paleo Ketchup (Paleo, Gluten-Free, Keto).jpg

The recipe makes servings of 4 -5 persons, 2 slices each.

INGREDIENTS OF DEER MEATLOAF                                                                                                         
  1. 2 pound of cut cooked deer
  2. 3 raw eggs
  3. 3 tablespoonfuls of arrowroot flour or tapioca flour
  4. 1 tablespoon of salt
  5. 1 red sweet bell pepper
  6. 3 cloves of garlic
  7. 1/2 bigger onion (or a whole medium)
  8. 1/2 cup of dry white wine (you can use red wine)
  9. 1 tablespoon of dry oregano leaves
  10. 1/2 teaspoon of dry cumin
  11. 6-8 slices of cook bacon with the fat of them 
  12. 12 slices of good quality ham (you need more or less, depends on the size that you want to make your meatloaf)
  13. 8 slices of cheese ( not too creamy, more or less, depends on the size )
  14. 4 stalks of celery
  15. A bunch of cut fresh parsley leaves to garnish.
  16. 1/2 cup of Homemade Paleo Ketchup
  17. Green pitted olives

In your food processor, but the first 10 ingredients, let them incorporate and the meat is ground.

Cut bacon slices and cook them, then add them and the fat to the first ingredients, mix well.

Chop the stalks of the celery and add them to the other ingredients.

In the same skillet put the dough at medium-high temperature and stir until it is perfectly dry about 15-25 minutes, it must be completely detached from the bottom of the pan and you can make a ball with it without falling apart. Let it cool to room temperature.

Meanwhile, preheat the oven to 350°F.

Spread this mixture evenly on a lightly greased tray.

Distribute the ham slices first and then the cheese on top.

Begin rolling the dough evenly, arranging the parts that could break.

When you finish, press the edges well and give it the shape that you want.

Put the ketchup mixture on top distributing it.

Put it in the preheated oven and wait until the cheese begins to melt, between 20-30 minutes.

Garnish with the olives and rustic cut parsley leaves with your hands.

HOMEMADE PALEO KETCHUP (Gluten-Free, Refined Sugar-Free)

  1. 1 12 oz tomato paste or roasted tomato paste (organic if is possible)
  2. 1/2 teaspoon of curry powder
  3. 1/2 teaspoon of garlic powder
  4. 1/2 teaspoon of onion powder
  5. 1/4 teaspoon of cinnamon powder
  6. Dash of clove
  7. Dash of black pepper
  8. Dash of cayenne pepper
  9. 1/2 teaspoon of salt
  10. 2 teaspoon of apple cider vinegar or coconut vinegar
  11. 1 cup of water or 1 cup of bone broth
  12. 1/4-1/2 cup of pitted dates blended with the bone broth or coconut sugar(depends on how sweet do you want it) For Keto, substitute the dates for any sweetener permitted in your diet.
Mix them up in a saucepan and cook over medium-low heat for around 20-30 minutes to make it thicker, if you want lesser thick, add water.

Let it cool.

Move into a glass jar with a lid.

You can make it the day before, to save time.

Yields around 30-32 oz of ketchup.

Time of meatloaf preparation 15-20 min
Total Time to cook: 50 minutes.
Time of homemade ketchup: 35 min.

Nutrition Facts Stuffed Dear Leftover Meatloaf  (Paleo, Gluten-Free, Keto).jpg
Deer Meatloaf

Nutrition Facts Homemade  Paleo Ketchup (Paleo, Gluten-Free, sugar-free).jpg
Homemade Paleo Ketchup

Remember that "Your body is a temple, but only if you treat it as one".  Astrid Alauda.

If you like it, you can share it with your friends, it will be kindly appreciated by me. Thank you!. 💗

If you do it, let me know in the comments below.


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