This meatloaf recipe is packed with yellow sauteed onions, subtle hints of sage and topped with buttery sweet baked beets. Of course if you don’t like beets, you can always substitute them with more sauteed onions or nothing at all. I’m usually not a fan of ketchup on my meatloaf, but if you find yourself having to add it, I’m pretty certain it would still taste amazing.
I can tell you that I did enjoy this cold for lunch the next day… beets and all.
- 1 1/2 pounds ground antelope
- 1 large yellow onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh sage, chopped
- 1 egg
- 1 cup bread crumbs
- 1 tablespoon Course Ground Mustard (Grey Poupon)
- 1 teaspoon salt
- 3-5 beets, sliced
- 1 tablespoon butter
- Preheat oven to 375 degrees.
- In a large skillet heat oil over medium-high heat until hot. Add sliced yellow onions and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon. Add 1 tablespoon chopped sage to onions and stir. Remove from heat when done.
- Add ground antelope to a large bowl along with breadcrumbs, egg, mustard, salt and onions. Using a spoon or your hands, mix all ingredients together. Form into a loaf and place into a lightly greased 9×13 inch baking dish. Sprinkle a tablespoon or two of breadcumbs over the top of the meatloaf.
- Place sliced beets around the outside edge of the meatloaf and cover with foil. Bake for 45 minutes. Remove foil and remove the sliced beets. Continue to cook the meatloaf uncovered for an additional 15 minutes.
- Heat skillet over medium heat and add butter, chopped sage and sliced beets. Saute for about 5 minutes and pour over meatloaf when done.