Recipe by Tamera Price-Hoyle
This is another old family favorite that has been around for a while. I have no idea why it is called "cherokee" meatloaf unless it is because traditionally it is used with venison rather than your standard ground beef. Great alternative if you are tired of the plain old meatloaf recipe.
- 3 lbs ground venison or 3 lbs ground turkey (or mix with 1/2 ground beef or substitute all ground beef if venison is not available)
- 1 (16 ounce) can mixed vegetables
- 1 cup breadcrumbs or 1 cup toast
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon onion salt
- 1 beef bouillon cube, dissolved according to directions (omit for turkey variation)
- 1 egg
- 1 (16 ounce) can cream of mushroom soup (or cream of celery if mushroom is not desired)
- 2 packets brown gravy mix
Directions See How It's Made
- Preheat oven to 400 degrees.
- Mix chosen ground meat with all ingredients except brown gravy mix, making sure all ingredients are evenly mixed.
- Shape into a loaf, then put in ungreased loaf pan (for all turkey meat, you might want to lightly grease using olive or canola oil).
- Bake for 20 minutes.
- Mix gravy according to packet directions.
- Spoon gravy over meatloaf and cook for additional 20 minutes or until fully cooked (check meat often, as different types will cook faster than others).