Groundhog
intro
A whimsical, juicy seasoned meatloaf shaped like a peeking groundhog, a beloved Pennsylvania Dutch Groundhog Day staple with savory flavor and tangy ketchup glaze.
Ingredients
Steps
Preheat your oven to 180°C (350°F) with a rack positioned in the middle. In a large mixing bowl, combine 80 grams plain dry breadcrumbs, 120 ml whole milk, 1 beaten large egg, 100 grams finely diced yellow onion, 10 grams minced garlic, 40 ml of the ketchup, 15 ml Worcestershire sauce, 5 grams kosher salt, 2 grams black pepper, and 3 grams smoked paprika. Stir to form a thick, evenly moist paste, then let rest for 5 minutes to allow breadcrumbs to fully absorb liquid.
Add the full 680 grams of 80/20 ground beef to the bowl with the breadcrumb paste. Use clean, damp hands to gently fold and mix the ingredients together for 2 minutes, taking care not to over-squeeze or overwork the meat, as overmixing creates a tough, dense final texture. Stop mixing as soon as no dry breadcrumb streaks or separate beef clumps remain.
Transfer the mixed meatloaf to a parchment-lined rimmed baking sheet. Mold 3/4 of the meat mixture into a plump, 20 cm (8 inch) long oval mound to form the groundhog’s rounded body, tapering slightly at one end. Roll the remaining 1/4 of the mixture into a 7 cm (3 inch) round ball, and press it firmly to the tapered end of the oval to form the groundhog’s raised head, sitting 2 cm higher than the body. Pinch two small, rounded ears on top of the head, and shape a tiny 1 cm raised nub at the opposite end of the body for the tail.
Brush the entire surface of the shaped groundhog meatloaf evenly with the remaining 80 ml of ketchup, coating the body, head, ears, and tail for a glossy, reddish-brown finish. Place the baking sheet in the preheated 180°C (350°F) oven, and bake for 40 minutes, until the internal temperature reaches 71°C (160°F) on an instant-read thermometer inserted into the thickest part of the body.
Once the meatloaf reaches the correct internal temperature, carefully remove the baking sheet from the oven using thick oven mitts to avoid burns. Press the two whole pitted black olives into the front of the head to form eyes, spaced 3 cm apart, and press the small triangular carrot piece centered 1 cm below the eyes to form the groundhog’s nose. Let the meatloaf rest for 10 minutes at room temperature to lock in juices before serving.
Use a wide, flexible spatula to carefully transfer the rested groundhog meatloaf to a large serving platter. Surround the base of the meatloaf with optional sides like steamed green beans or fluffy mashed potato to mimic grass and dirt if desired, and serve hot, slicing the body portion into 2 cm thick pieces for guests.
Tips
2.If you do not have an instant-read thermometer, test doneness by piercing the thickest part of the loaf with a paring knife: fully cooked meatloaf will release clear, not pink, juices.
3.For a playful Groundhog Day theme tie-in, brush a 5 cm wide dark streak of low-sodium soy sauce on one side of the loaf before baking to mimic the groundhog’s famous shadow prediction.
OMG, I was so nervous to try cooking groundhog for our annual family camping potluck but this recipe was SO easy! The meat came out tender and juicy, not gamey at all like I worried. My kids loved it, even my super picky 8 year old went back for seconds! Total game changer for wild game meals, 10/10.
Tried this for my weekly meal prep last Sunday, and the 60 minute cook time was totally spot on! I shredded the leftover meat and mixed it with a little hickory BBQ sauce for sliders the rest of the week, and my coworkers kept stopping by my desk to ask where I got it. Who knew groundhog could be such a versatile, budget-friendly protein?
Made this for dinner last night when my cousin brought over a groundhog he trapped on his property out in the country, and y'all, it tasted just like slow roasted pulled pork! I added a little extra smoked paprika and a dash of cayenne because we love our spice down here, and it was absolute chef's kiss. Will absolutely be making this again next hunting season.
Wait, is groundhog actually safe to eat?? I've never cooked any kind of wild game before, this recipe looks super easy but I'm low-key paranoid about messing it up or making my family sick. Any quick tips for a total newbie?
Made this recipe last night for a casual Sunday dinner with my in-laws, and everyone raved! My father-in-law has been hunting groundhog for decades and said this is the best preparation he's ever had. I served it with buttery mashed potatoes and glazed carrots, total comfort food. It was SO good, even my picky mother-in-law asked for a second helping! Will be adding this to our regular rotation for sure!