Venison Meatloaf

Submitted by jaynine

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 1 loaf
• Serves: 6-8

ingredients

• 1 onion, chopped
• 3 garlic cloves, chopped
• 680.38 g ground venison
• 226.79 g spicy pork sausage
• 177.44 ml milk
• 177.44 ml breadcrumbs
• 78.78 ml ketchup
• 44.37 ml Worcestershire sauce
• 1 egg
• 4.92 ml salt
• 14.79 ml seasoned pepper
• 226.79 g can tomato sauce
• 4.92 ml dried basil
• 59.14 ml ketchup

directions

1. Preheat oven to 375°F.
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. Mix together all the ingredients except tomato sauce, basil, and 1/4 cup ketchup.
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. Cook an additional 10 minutes. Let sit for 10 minutes after pulling out of oven.
6. Note: feel free to add some steak seasoning in place of or in addition to the seasoned pepper for stronger flavor.

Reviews

[RogerOH]

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.