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Venison Meat Loaf Recipe
Venison Meat Loaf Recipe photo by Taste of Home
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Venison Meat Loaf Recipe

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4.5 16 25
Publisher Photo
My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it! -Liz Gilchrist, Bolton, Ontario
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES: 6-8 servings

Ingredients

  • 2 eggs
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, finely chopped
  • 1 cup dry bread crumbs
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground venison
  • 2 tablespoons brown sugar
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons white vinegar

Nutritional Facts

1 slice: 204 calories, 4g fat (1g saturated fat), 125mg cholesterol, 783mg sodium, 16g carbohydrate (6g sugars, 1g fiber), 24g protein .

Directions

  1. In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.
Originally published as Venison Meat Loaf in Taste of Home August/September 1996, p33

Light-Bodied Red Wine

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


Reviews for Venison Meat Loaf

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
rmccastle 228565
Reviewed Jun. 26, 2015

"This is the best meatloaf I have ever eaten!"

MY REVIEW
AggieNana 225529
Reviewed Apr. 27, 2015

"Venison is a staple in our diet, and in 34 years of marriage with 5 children, I've made meatloaf more times than I can count. My husband said this is the best meatloaf he's ever tasted, and I agree. I modified to use what was on hand...seasoned panko bread crumbs, cut the salt in half, Sweet Baby Ray's in place of brown sugar, mustard & vinegar. Added a 4 oz can of mushrooms, drained. Delicious!"

MY REVIEW
VinnyDaDon 217185
Reviewed Jan. 7, 2015

"Didn't have tomatoe sauce so I used ketchup. Didn't put onion in it, and to replace the brown sugar vinegar mustard topping I used barbecue sauce. And it's the bomb digity!"

MY REVIEW
mkaskela 200996
Reviewed Nov. 25, 2014

"Hus"

MY REVIEW
astarzynski@new.rr.com 10255
Reviewed Apr. 1, 2014

"The whole family loved this!!"

MY REVIEW
Chuck_1977 200995
Reviewed Feb. 1, 2014

"Family loved it!!"

MY REVIEW
missykluczynski 26721
Reviewed Nov. 24, 2013

"Great recipe!!!! You cannot tell it is venison! I had to alter a few things just because I didn't have all the ingredients and it still turnout out good! I used Ketchup instead of tomato sauce and apple cider vinegar instead of white vinegar! Still turned out awesome! Thank you!"

MY REVIEW
venisone 18440
Reviewed Jan. 29, 2013

"I have made so many venison recipes it is unbelievable....dont change anything with this recipe..it is the best of the rest for VENISON MEATLOAF....very tasty and well worht the little effort it takes to make it.... i t wont change any thing like other folks do ...you cant improve what is perfect.. venison is s touchy meat to begin with.....and this is a excellent compliment for vension.....enjoy....i doubled it exactly as written and it dissappeared... to a bunch of hungry mouths that still say it was beef...lmao,,,,..peace..more venison recipes from you please.....again thank you very very much"

MY REVIEW
unicorn228 10713
Reviewed Nov. 19, 2012

"I made this recipe without the brown sugar topping (didnt have any). I also added mushrooms. Meatloaf fell apart easily, but the taste was great! I only cooked it for 60 mins, and it was done. Husband said "Make this again!""

MY REVIEW
rhcluvscady2 26002
Reviewed Jan. 18, 2012

"not the consistency i wanted and needed some fat, our venison was too lean, may add some sausage or ground pork next time."

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