Meatloaf Perfection

Once upon a time, I watched a television cooking contest. In it, contestants had to use frozen Pilsbury products in unusual and innovative ways. The top recipe took home several thousand dollars. Watching the show, gave me a bit of inspiration. How many things did I have in my pantry that were more versatile than I gave them opportunity to be?

Investigating those items gave me a brilliant idea that turned into one of our favorite meals. I'm not a huge fan of meatloaf in restaurants because the textures are almost ALWAYS funky, mushy, too ketchupy, or brick-like.  My favorite way to create a moist, but crunchy crusted meatloaf is so easy, you'll be stunned. I typically use a combination of 1 part beef to 1 part deer meat. Our family loves to economize and we love the rich flavor of ground venison.
Here's my recipe:
2 pounds meat {turkey, beef, deer, elk, chicken}
1 package Stove Top dressing
1 cup grated fresh Parmesan/Reggiano {Not the stuff in the green can.}
2 large eggs

Mix these ingredients with your hands until they are incorporated evenly. Preheat your oven to 350 degrees before you start mixing. Once your loaf is mixed well, put it on a stone cookie sheet or jelly roll pan. Half of the reason textures are off in many meatloaves is that they swim in grease in a standard loaf pan. Avoid that and use a shallow edged pan. The edges will crisp up nicely this way.

Here's what it should look like {this is all organic, hormone free, beef} before you pop it into the oven.