Venison Meatloaf

"Very moist venison loaf! Not a lot of ingredients, but very flavorful! You can make it without using the chuck if you like...it will be just as good."
 
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photo by sloe cooker photo by sloe cooker
photo by sloe cooker
photo by sloe cooker photo by sloe cooker
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Combine all ingredients in a large bowl.
  • The mixture will seem kind of wet, but it will be just fine.
  • Spray a baking dish with nonstick cooking spray.
  • Place meat mix in dish and shape into a loaf.
  • Bake for 1 hour.

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Reviews

  1. This was very moist and delicious. However, when I checked on it, it didn't look very appealing, so I poured my usual meatloaf sauce on it and finished baking - perfect! Mix 1/4 c tomato sauce (or ketchup), 2T brown sugar, 2 T apple cider vinegar, 2 T dijon mustard and spread on top. Very flavorful.
     
  2. YES, this is a incredibly delicious & simple recipe. I used all venison which we fine grind so it holds together well. Also, I used barbeque sauce in place of catsup, no worcestershire ( I didn't have any) & a teaspoon of smoke barbeque seasoning in place of salt & pepper. Hubby says this GREAT !
     
  3. I was amazed and how well this turned out with as wet as it was when I put it in the pan. I would have liked it to stay together a little more though. This is such a simple recipe but really tasted wonderful. My son stopped by after dinner and ate the rest and said it was great and to make it again. Thanks for posting.
     
  4. THIS WAS DELICIOUS!!! I used all lean venison (which I ground myself), added 1/2 tsp garlic powder and used Italian seasoned bread crumbs. Like everyone else I was amazed at how flavorful this was with so few ingredients. I used the juice that remained in the dish to make a wonderful gravy and the recipe made enough for my husband and I to have a generous dinner and 2 meatloaf sandwiches each for lunch the next day. I also used 1/3 cup of the finished meatloaf and crumbled it into a 2 egg omelet the next morning. Fantastic! Thank you for sharing. It was a little crumbly when I cut it so next time I will add 2 beaten eggs to the mix before baking.
     
  5. This is a fabulous recipe, finally found a meatloaf that my whole family enjoys. I did make some changes and I'm going to post a new recipe to save what I did, but I'm so grateful to you Kelly M. for giving me the inspiration. I used spicy pork sausage instead of the ground chuck, used a little less milk (and used regular instead of evaporated), added chopped onion and garlic and more spices. And topped with tomato sauce and ketchup. Thanks for the inspiration.
     
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Tweaks

  1. YES, this is a incredibly delicious & simple recipe. I used all venison which we fine grind so it holds together well. Also, I used barbeque sauce in place of catsup, no worcestershire ( I didn't have any) & a teaspoon of smoke barbeque seasoning in place of salt & pepper. Hubby says this GREAT !
     
  2. This is a fabulous recipe, finally found a meatloaf that my whole family enjoys. I did make some changes and I'm going to post a new recipe to save what I did, but I'm so grateful to you Kelly M. for giving me the inspiration. I used spicy pork sausage instead of the ground chuck, used a little less milk (and used regular instead of evaporated), added chopped onion and garlic and more spices. And topped with tomato sauce and ketchup. Thanks for the inspiration.
     

RECIPE SUBMITTED BY

Pittsburgh - Animal lover. - Traveler - Lover of all things food
 
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