I have adapted this meatloaf recipe from one such cookbook, "Blessings from Our Table," and it is loved by the meat-eaters in my family. I've tweaked it by using lean venison instead of beef and increasing the amount of flavorful topping, but if you have beef, that works fine.
Minnesota Meatloaf2 lbs. ground venison (or beef)
1 1/2 c. bread crumbs (I often use Panko bread crumbs)
1 c. milk (I successfully use unsweetened original almond milk)
1 small finely diced onion
2 beaten eggs
1 1/2 tsp. sage (I make mine heaping teaspoons because I love the taste of sage)
salt and pepper to taste
Mix all ingredients together and pat into an 8x8 casserole dish.
6 T. brown sugar
1/2 tsp. nutmeg
1/2 c. ketchup
2 tsp. dry mustard
Mix all topping ingredients well and spread over the meatloaf in the dish.
It's not a dish that's beautiful to the eye, but beautiful to the palette.