Wild Rice and Venison Meatloaf with Tomato Jam

I was digging though some files today and came across this recipe that I made a couple years ago for the annual Wild Game Feed at Crex Meadows.  This won the Best Dish prize that year (2016), and my name is on the plaque that hangs in the break room of the visitor center at Crex.  Here is the recipe:

2 lbs ground venison
2 cups wild rice, cooked
1 cup shredded carrot
1/2 cup finely diced onion
2 large eggs
1/4 cup maple syrup
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
Tomato Jam (recipe to follow)

Combine all ingredients except for tomato jam in a bowl using your hands (this is the fun part – don’t forget to wash your hands!) Shape into a loaf and place into a greased loaf pan.  Bake at 350 degrees for 1 hour.  Remove from oven and drain grease.  Before serving, top with tomato jam.

Tomato Jam:
Combine 1 15 ounce can of diced tomatoes with 1 tsp cinnamon and 1 jar orange marmalade in a sauce pan.  Bring to boil.  Allow to cool in pan, then pour over cooked meatloaf.

Delicious!