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.
My Private Note
Units: US | Metric
- 1 lb ground venison
- 1/4 cup red bell pepper, finely chopped (green, orange or yellow bell is a perfect substitution)
- 1/4 yellow onion, finely chopped
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon hot sauce (I prefer Frank's Red Hot, personally)
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1Preheat oven to 350 and coat a loaf pan with cooking spray.
- 2In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan.
- 3Bake for 30 minutes. Drain any fat/grease that has accumulated.
- 4In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf.
- 5Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.
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Nutritional Facts for Deer (Venison) Meatloaf
Serving Size: 1 (118 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 245.7
- Calories from Fat 85
- Total Fat 9.4 g
- Saturated Fat 4.2 g
- Cholesterol 143.6 mg
- Sodium 1040.8 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.5 g
- Sugars 10.9 g
- Protein 26.8 g