Venison Mushroom Meatloaf

8 servings Active time: 30 minutes Total time: 2 hours

Storage: Refrigerate for up to 4 days. Rewarm in a 350-degree oven. Where to buy: Ground venison can be found at butcher shops and specialty shops. Bison can be found at well-stocked supermarkets and butcher shops.

1 tablespoon olive oil

1 small yellow onion (5 ounces), diced

8 ounces mixed mushrooms (any variety), finely diced 1 small carrot, finely grated

2 tablespoons tomato paste

1⁄2 teaspoon dried thyme

1 clove garlic, minced or finely grated

11⁄2 pounds ground venison, bison or lean ground beef 3/4 cup quick-cooking oats

2 large eggs, beaten

2 teaspoons Worcestershire sauce

1 teaspoon fine salt

1/2 teaspoon freshly ground black pepper

One (8-ounce) can no-salt-added tomato sauce 1 tablespoon unsulphured molasses

1 tablespoon Dijon mustard

Position a rack in the middle of the oven and preheat to 350 degrees.

In a large, preferably nonstick, skillet over medium-high heat, heat the oil until shimmering. Add the onion and mushrooms and cook until the mushroom liquid evaporates and they begin to brown, about 8 minutes. Add the carrot, tomato paste, thyme and garlic and cook, stirring, until aromatic, about 2 minutes. Remove from the heat and let cool completely.

In a large bowl, mix together the meat, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper until well combined. Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 9 inches long, 5 inches wide and 2 inches high.

In a small bowl, whisk together the tomato sauce, molasses and mustard and pour over the meatloaf.

Bake the meatloaf for 50 to 60 minutes, or until a meat thermometer registers 160 degrees. Remove from the oven and let rest for 15 minutes before slicing into 1-inch slices and serving.

Nutritional Facts (per serving, based on one 1-inch-thick slice) | Calories: 185, Fat: 5 g, Saturated fat: 2 g, Carbohydrates: 14 g, Sodium: 409 mg, Cholesterol: 102 mg, Protein: 22 g, Fiber: 2 g, Sugar: 6 g.