Highbush Cranberry Meatloaf

This meatloaf is simply fabulous!  and easy to prepare.  The wild parts are mere substitutes: Venison for the beef, Highbush cranberry jelly for the cranberry sauce.  The popcorn makes it gluten free and frankly so tasty that I’d never use bread crumbs again!

1 pound ground beef
1 pound ground pork
2 eggs
2-3 cups of popped popcorn (as a replacement for bread crumbs)
1/2 to 3/4 cup of cranberry sauce (can be used from a can or homemade or harvest some Highbush Cranberries next Fall)
salt and pepper
other herbs as you wish (oregano, basil…)

Mix the above ingredients well in a large bowl.  The popcorn serves to hold it all together.

Wild Meatloaf: ground venison, Highbush Cranberries, popcorn

Form into two loaves and place on a casserole dish large enough for both small loaves or one large loaf.

Sauce
1-2 cups of Cranberry or HB Cranberry sauce
1/2 cup packed brown sugar
juice of one lemon
mix well and pour over the meatloaves.

Cook for 1 hour.  To ensure thorough cooking you may wish to place an
aluminum foil tent over the casserole to heat well and then remove for
the last 20 minutes.

The juices of the meat and the cranberries meld in the bottom of the
pan and make a yummy gravy for mashed potatoes 🙂 Well potatoes aren’t really paleo….

Homemade cranberry sauce (optional)
2 cups of fresh cranberries or Highbush Cranberries
1 whole organic orange (rind and all)
1 – 1/2 cups of honey

Place all in a food processor and pulse to desired consistency.  SOOOOO good!