Venison Mushroom Meatloaf

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

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 5  cups  sliced brown mushrooms
• 1  red bell pepper, chopped fine
• 1⁄2 cup  grated carrot
• 1  medium yellow onion, chopped fine
• 2 -3  cloves garlic, minced
• 1  teaspoon dried basil
• 1  egg, beaten
• 1⁄4 cup chili sauce, like heinz
• 1⁄2 cup  dry breadcrumbs, like progresso
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 lbs  ground venison
• 2  tablespoons flour
• 1 1⁄2 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.