There is comfort food and there is survival food, and there is no reason some recipes can’t be the same in both categories! Try this meatloaf recipe – it’s delicious!
by Leon Pantenburg
For me, meatloaf is a comfort food. I love sitting down to a meal of meatloaf, mashed potatoes and gravy, biscuits and some fresh vegetable. This combination is really appreciated after a long, cold day outdoors.
Meatloaf is particularly gratifying if the meat in it has been harvested by someone in your family. It is a great dish to use up some of the the tougher pieces from a game animal, such as the meat from the neck and lower legs.
Meatloaf can also be is a great wilderness survival food. It can be cooked outside, in a cast iron Dutch oven over coals. Because the length of time the meatloaf needs to be baked is not critical, that means the meal doesn’t require constant supervision.
Just imagine the morale-boosting potential of this survival food: Say you and your family end up in a survival situation – an earthquake, flood, forest fire or some natural disaster – that requires evacuation from your home. There is just enough time to grab the survival kit and some food and head for a pre-arranged safe spot, away from the chaos. It starts to rain.
You have your Dutch oven survival kit, a tarp with ropes, some food items and the skills and materials to make a fire. You’ve practiced your survival skills, so you quickly set up a tarp shelter, and get the fire going. Then you make this meatloaf dish in the Dutch oven, and roast potatoes, wrapped in foil, in the coals.
Back at the disaster scene, unprepared people wander aimlessly. They don’t have any survival gear, or a clue about what to do next. All they can do is hope to be rescued.
But while the rain patters on the tarp, your family is warm, dry and safe as they partake of a favorite, familiar meal. And everyone can be a little less afraid.
VENISON MEAT LOAF
1 1/2 lb ground venison
1/2 bell pepper, chopped
1 small onion, chopped
1 egg, beaten
1/2 to 1/3 C bread crumbs
1/2 C ketchup
1/4 C milk
Salt, pepper and Worcestershire sauce to taste
1, 10-oz can tomato soup
1/2 C stuffed green olives, sliced
Mix everything together except tomato soup and olives. Knead well and shape into loaf in a 10-inch or 12-inch Dutch oven. Top with the tomato soup and a little water. Sprinkle top with sliced green olives, and bake at 350 degrees for about one hour.
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