Venison Mushroom Meatloaf

Dib's's Note:

Here's a really good venison loaf recipe. The mushroom gravy takes it over the top.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 5 cups sliced brown mushrooms
• 1 red bell pepper , chopped fine
• ½ cup grated carrot
• 1 medium yellow onion , chopped fine
• 2 -3 cloves garlic , minced
• 1 teaspoon dried basil
• 1 egg , beaten
• ¼ cup chili sauce , like heinz
• ½ cup dry breadcrumbs , like progresso
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ lbs ground venison
• 2 tablespoons flour
• 1 ½ cups beef stock
• 2 tablespoons red wine vinegar

Directions:

1. Preheat oven to 350 degrees.
2. In a large skillet heat oil over medium heat.
3. Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
4. Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
5. Set skillet aside.
6. In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
7. Mix in the venison and 1 cup of the mushroom mixture.
8. Pack lightly into a 8x4 inch loaf pan.
9. Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
10. Let stand for 5 minutes and drain off any fat.
11. Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
12. Cook, stirring for 2 minutes.
13. Whisk in stock, red wine vinegar and bring to a boil.
14. Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
15. Serve with Venison Loaf.

Reviews

[Chef #353083]

Super delicious! Very moist even without the gravy, but the gravy makes it truly amazing. I was heating this up at work in the microwave and customers coming in were commenting on how great it smelled. I gave one customer the recipe after telling her it was made with venison, which is bountiful around here. I love the added vegetables which make it more nutritious. I made my own chili sauce, since I didn't have any. I will definitely make this again.

[SimplyCV]

No one in my house is a huge fan of meatloaf (or hamburger for that matter)...I have never eaten a meatloaf and wanted a second slice. As kids we ate it, because that was what was served for dinner. But, when I stumbled across this recipe...I just had to give it a try. I snagged a package of venison from my brother...which was fairly easy to do- because I was asking for hamburger!!! (everyone asks for steaks... no one asks for hamburg)I didn't have chili sauce...but I used unsmokey, not too sweet bbq sauce. I also didn't have sweet bell peppers - so I used a serrano and jalapeno mix. (they actually weren't too spicy...) I agree with Ronamay that the meatloaf stood well on its own… but the gravy was full of flavor and a nice addition (I had one slice with the gravy and one slice without and both were equally delicious). We all went back for seconds and my 9 year old went back for a third (and he wasn't using catsup)! He said twice "You HAVE to make that again!".. My fiancé...."That's the best meatloaf I've ever had!" Thank you so very much for posting this.

[Ronamay]

This was very good. It was a little more time consuming than other meatloaf recipes because of all the veggie chopping, but was well worth it. It was extremely moist which says alot for a meatloaf made with only venison meat. FYI: the 5 cups of sliced mushrooms turned out to be exactly a 12 oz container. Also, the meatloaf actually stands very well on it's own. It is so full of flavor, but the gravy is definately a nice addition. Great way to use up all that ground venison. Thanks for a great meatloaf recipe!