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Umami Dusted Meatloaf
  • 1 Tbsp. Butter
  • 1 small sweet onion, chopped
  • 2 garlic cloves, minced
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/2 pound ground venison or other wild game
  • 1 egg
  • 1 tsp. Umami Dust Seasoning plus...
  • 1 Tbsp. Worcestershire sauce
  • 1/4 tsp. salt
  • 1/2 tsp. ground black peppercorns
  • 1/2 cup panko bread crumbs
  • 10 slices thick-cut maple cured bacon

Melt butter in medium skillet over medium heat. Add onions and cook, stirring frequently until they begin to soften. Add garlic and continue cooking until the onions are soft and translucent but not brown. Remove from the heat and set aside to cool. 

Preheat oven to 375 degrees.

Combine all the ground meat in a large mixing bowl. 

Beat egg well in a seperate bowl then add 1 teaspoon Umami Dust seasoning, Worcestershire sauce, salt, and pepper and beat to combine. Pour over ground meat. 

Add onions and garlic and bread crumbs to ground meat mixture. Mix well until just combined. Transfer to parchment lined rimmed sheet pan. Shape into a rectangle about 5 inches wide by about 8 inches long. Drape the bacon slices over the top of the meatloaf overlapping the slices slightly and tucking the ends under the meatloaf. Sprinkle the loaf liberally with more of the Umami Dust seasoning. 

Bake at 375 degrees for about 1 hour or until internal temperature reads 160 degrees. Remove from oven and let stand 10 minutes. Cut into thick slices to serve. 

Makes approximately 8 servings.