Apple Venison Meat Loaf Recipe

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Venison is a nice change of pace from turkey for a holiday meal. This meat loaf doesn’t taste gamey, and our guests enjoy it—especially the ones who stay with us during hunting season.—Lorraine McClain, Republican City, NE
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings


  • 1 egg, lightly beaten
  • 1/2 cup ketchup
  • 1 tablespoon prepared horseradish
  • 2 cups shredded peeled apples
  • 2 cups unseasoned stuffing cubes
  • 1/4 cup finely chopped onion
  • 1 tablespoon ground mustard
  • 2 pounds ground venison

Nutritional Facts

1 slice: 239 calories, 4g fat (1g saturated fat), 123mg cholesterol, 367mg sodium, 21g carbohydrate (10g sugars, 2g fiber), 29g protein.


  1. In a large bowl, combine the first seven ingredients. Crumble venison over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
  2. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Yield: 8 servings.
Originally published as Apple Venison Meat Loaf in Country Woman December/January 2010, p65

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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shayleigh User ID: 2993601 211316
Reviewed May. 28, 2011

"Instead of venison I used 100% grass-fed beef and I was pleased with the results!"

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