September 20, 2020

Dana’s Bear Meat Loaf

V. Paul Reynolds, in his weekly article in the Sun Journal shared with readers one of his friend’s bear meat recipes for meat loaf. I hope he doesn’t mind as I have taken the liberty to share the recipe.

Reynolds points out how he got the recipe and as a result it does not have accurate amounts of certain things. He suggests experimenting.

Two pounds ground bear meat

½ pound sweet bear or conventional sweet sausage

Garlic powder

Ketchup

Lightly sauteed onions and mushrooms

Bread crumbs

Milk-soaked white bread (squeeze out the milk and break up the bread)

Pepper & salt

Worcestershire sauce

½ cup shredded cheese of choice

Two eggs

1/4 package of Lipton Onion Soup mix

Mix all of the ingredients, except the Lipton Onion soup mix, (estimated amounts) in a bowl and form into a large ball. Dust the outside of the ball with flour. In a large cast iron skillet, partially flatten the meat ball and brown on both sides in oil. Keeping the meat ball in the skillet, sprinkle with the 1/4 package of Lipton Onion soup mix. Add a quarter cup of water and a few carrots, potatoes and pieces of raw onions alongside the meat loaf in the skillet. Cover the skillet with aluminum foil and bake for an hour plus in a 350-degree oven. Remove the foil after an hour of cooking to check the doneness of the vegetables. If more cooking is required, remove the foil and put dish back in oven for desired amount of cooking time.

* Recipe is also ideal for bear meat balls. Eliminate the flouring.

RoastingBear

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