The thought of meatloaf usually has kids and adults alike sighing a groan. I never really had meatloaf growing up, despite my mother’s love affair with ketchup, so I don’t really have any childhood traumatic experiences with it or corn flakes. I can say, however, that this is definitely not your momma’s meatloaf. Between the curry and the chutney, it packs a little spice and a lot of flavor. If your venison happens to be extra gamey this season, maybe go a little heavy on the curry.
This is my ultimate standard go-to dish because I usually have all the ingredients on hand and it’s done in about a half an hour, including chopping.
My mom found this ingeniously adorable little recipe in an old magazine clipping she found, circa 1984. You serve the stew inside the pumpkin, then scrape the sides off to eat! I am not one to particularly “get into the holidays” but making this dish definitely put me in the spirit of fall and Halloween.
This recipe was invented with one of my besties and often cooking partner-in-crime. And when I say “we” invented this recipe, I mostly mean, “He invented it, and I minced the garlic.”
Thank you, Victor. :)