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.
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 !
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.
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.
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.
I added chopped up onion, garlic, and montreal steak seasoning and LOVED it. I also did a brown sugar and ketchup glaze.
VERY good meatloaf. My husband and I don't eat beef and we both loved this! I added a chopped up onion and one 15 oz can of drained diced tomatoes. I make this at least twice a month. Thanks for posting!
This was by far the very best meatloaf I've ever made. No offense to the original creator of this recipe but I altered it this way;<br/>1/2 lb more of Venison<br/>1 cup of Oatmeal in place of the breadcrumbs. <br/>Sweet Baby Rays Honey Chipotle BBQ sauce in place of the ketchup <br/>Added 1/2 diced white onion<br/>Added 1/2 diced green pepper<br/>Added 1 teaspoon Liquid Smoke<br/>Once the hour of baking was done I also spread some more of the BBQ sauce on top and put back in the oven to caramelize slightly about another 10 min.
I'm always trying to find different ways to use our venison and this recipe will be one we'll be using often!! We didn't have evaporated milk so I used 2/3 cup of 2% milk and 1/3 cup of half & half, otherwise I followed the recipe exactly. Super yummy!
I used all venison meat. The mixture in the bowl was too runny to shape into a loaf, so I poured it into a corningware dish Other than not using beef, the recipe was followed with no changes. After 30 minutes in the oven, the glorious smell hit me and I couldn't wait for the other 30 minutes to pass. The meatloaf sliced fine and I used a long narrow spatula to remove the slice. On the plate it was pretty crumbly to eat. That said, it tasted fantastic! Next time I would use an egg or two and cut back on the milk. Thanks for posting Kelly M.