Spinach and Ricotta Stuffed Venison Meatloaf

Colder nights are coming, and heavier dinners are starting to make their way into my weekly rotation. I love the classics like stew, meatloaf, roasted chicken, etc...but I really feel the need to make things a little more interesting this year and take it to the next level. The classics are what taught me how to cook, but I am a far better Culinary Artist than I was 10 years ago (Yes, I really just called myself a "Culinary Artist", and Yes, I really was totally kidding!!)

This dish is something that keeps it simple yet adds a little flare to an old family favorite. It's really easy to do, and while 95% of the red meat dishes that you read on this blog will be venison based, you can always substitute with ground beef if deer is not readily available to you. Just keep it lean!!

Venison Meatloaf stuffed with Spinach and Ricotta

2 lbs of ground venison
1 onion finely chopped
3/4 cup bread crumbs
2 cloves garlic, crushed
1.5 tbsp tomato paste
1 egg white, beaten
pinch or two of Italian seasoning
couple dashes of Worcestershire sauce to taste

For the stuffing:

3/4 cup of ricotta cheese
1 package (10oz) of frozen chopped spinach
salt and pepper to taste

1 can of tomato bisque

Mix all of the meatloaf ingredients together and spread out on a 12x12 sheet of aluminum foil. Meat should be about 1 inch thick when spread and almost reach the edges of the foil.

Mix all of the stuffing ingredients together, and spread out in the center of the meat.

Roll up and seal the ends well with a couple extra pieces of foil.

Bake in the oven at 400 degrees for 45 minutes. Remove the foil, and coat the meatloaf with tomato bisque. Return to the oven, and continue cooking for an additional 25 minutes.

You should let the meatloaf stand for about 15 minutes before slicing. enjoy with a nice spinach salad and roasted rosemary potatoes.