Tuesday, February 15, 2011

Low-Carb Venison Meatloaf : Updated

UPDATED: New Pictures 2/15/2011

We had this the other night for dinner:
Low-Carb Venison Meatloaf

2 lbs. ground venison
2 T. pure lard (not hydrogenated crap)
2 eggs
2 c. pulverized pork rinds (put them in a zippy bag and use a rolling pin on them)
2 tsp salt
1 c. chopped onions
1/2 c. chopped green peppers (or sweet peppers)
15 oz. tomato sauce (or spaghetti sauce, make sure it doesn't have any added crap)

Mix all this in a large bowl until all ingredients are well mixed. Put into a casserole pan. Bake at 350 degrees for about an hour. Everyone here thought it was very tasty!

New Pics!

We made this again tonight (the 15th) and I took pictures so I could update this post. I think we put in more peppers than the recipe calls for, so take note.

Venison and ground pork rinds

Fresh Yard Eggs, and yes that is a green egg! I think the lady has some Araucana chickens.

Colorful peppers

Peppers are chopped

Mixing it up

In the pan, ready for the oven

And the final piece, enjoy!


  1. Hi Tonya, saw your blog listed over on Jimmy Moore's site. The recipe sounds really good, and I have some ground venison in the freezer. If you ever post pictures of your paleo meals I would be trilled if you would share them over at chowstalker.com. And congrats on making Jimmy's list!

  2. I do take pictures sometimes, I'll be sure to post over there the next time I do :)