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    You are in: Home / Recipes / Venison Meatloaf Recipe
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    Venison Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    jaynine's Note:

    Finally, a meatloaf recipe that my whole family enjoys. Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). This is a combination of a couple of meatloaf recipes that I played around with.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Saute the onion in a little butter over medium-low heat. When onion just starts to look done, add the chopped garlic and saute just a few minutes longer (this brings out the flavor of the onion and the garlic instead of adding them raw).
    3. 3
      Mix together all the ingredients except tomato sauce, basil, and 1/4 cup ketchup.
    4. 4
      Put into loaf pan and cook at 375 for 50 minutes. Mix together tomato sauce and 1/4 cup ketchup and pour over top of meatloaf, then sprinkle basil over that.
    5. 5
      Cook an additional 10 minutes. Let sit for 10 minutes after pulling out of oven.
    6. 6
      Note: feel free to add some steak seasoning in place of or in addition to the seasoned pepper for stronger flavor.

    Ratings & Reviews:

    • on February 10, 2009


      Good taste and nice texture. Our deer this year seams a little gamey and this had no gamey flavor at all. I would of liked a little mor flavor in the meat loaf itself. Next time I will mix half of the basil with the meat loaf.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Venison Meatloaf

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 447.6
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 9.2 g
    Cholesterol 159.0 mg
    Sodium 1418.7 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 1.8 g
    Sugars 9.4 g
    Protein 35.2 g

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