INGREDIENTS:
2 lbs ground Venison
1 cup grated Cauliflower (I "rice" up a whole head in my food processor, and use the rest for other meals, but you can also hand grate a cup off a head)
6 oz can Tomato Paste
2 Tbs Dijon
2 Eggs
2 Tbs Soy Sauce or Coconut Aminos
1 Tbs Fish Sauce
2 Tbs dried Onion Flakes
2 Tbs Oregano
2 Tbs Chives, diced
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Salt
1 tsp Ground Pepper
1 tsp Coriander
1 tsp Celery Seeds
Franks Red Hot/BBQ Sauce/Ketchup (whatever you like to cover your meatloaf in)
Mix everything (except your choice of topping) in a big bowl. Get your hands dirty. Spoons are for sissies. Put mixture into a lightly sprayed loaf pan and press down to fill. Make sure you put a cookie sheet or aluminum foil under your pan in the over in case it bubbles over. Top as desired. Bake for an hour, then take out and carefully dump as much liquid as you can out, put back in oven, and broil for a few more minutes until the top is browned. Now comes the hard part, it will smell so good and look so good but let that baby sit. For like 20 minutes. it's agony I know, but it lets all the liquid settle into the meat. Then eat it. Add more sauce if you want, you do you.