Deer (Venison) Meatloaf

Name: Deer (Venison) Meatloaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 meatloaf, 4-6 serving(s)
Ingredients: 453.59 g ground venison; 59.14 ml red bell pepper, finely chopped (green, orange or yellow bell is a perfect substitution); 0 yellow onion, finely chopped; 1 egg; 29.58 ml ketchup; 14.79 ml hot sauce (I prefer Frank's Red Hot, personally); 9.85 ml oregano; 4.92 ml salt; 4.92 ml fresh ground black pepper; 29.58 ml ketchup; 14.79 ml hot sauce; 14.79 ml vinegar; 29.58 ml brown sugar

Submitted by SaffronMeSilly

"This is a really tastey way to do meatloaf. The venison brings some extra complexities to your favorite classic dish. If venison is unavailable, this is still a great recipe for a regular meatloaf. Be sure to choose lean beef if you're going to use that. Additionally some people like to add crushed saltine cracker to give the loaf more hold. I don't like it and don't add it to this recipe. Having said that the loaf stays together pretty well on its own, but feel free to add 1/3 cup crushed crackers if desired."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 1 meatloaf
Serves:: 4-6

ingredients

Meatloaf
453.59 g ground venison
59.14 ml red bell pepper, finely chopped (green, orange or yellow bell is a perfect substitution)
0 yellow onion, finely chopped
1 egg
29.58 ml ketchup
14.79 ml hot sauce (I prefer Frank's Red Hot, personally)
9.85 ml oregano
4.92 ml salt
4.92 ml fresh ground black pepper
Sauce
29.58 ml ketchup
14.79 ml hot sauce
14.79 ml vinegar
29.58 ml brown sugar

directions

Preheat oven to 350 and coat a loaf pan with cooking spray.
In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan.
Bake for 30 minutes. Drain any fat/grease that has accumulated.
In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf.
Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.

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RECIPE SUBMITTED BY

SaffronMeSilly

USA

<p>In general, cooking is a passion and a hobby. I love to try new recipes and I love it even more when a new recipe comes out spectacular.  I work full time, and am a wife and mother, so sometimes cooking becomes a chore.  I try to keep it fresh by planning out the week in meals, trying a new recipe a week, and cooking enough to freeze dinners for those evenings with a tight schedule.</p>

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