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Venison Meat Loaf Recipe

Venison Meat Loaf Recipe photo by Taste of Home

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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

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Venison Meat Loaf Recipe

Prep: 10 min. Bake: 70 min.

Yield: 6-8 Servings

10 70 80

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

Directions

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.

Nutritional Facts 1 serving (1 slice) equals 204 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 799 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.

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.

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Venison Meat Loaf

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Reviewed on Jan. 29, 2013 by venisone

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

Reviewed on Nov. 19, 2012 by unicorn228

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!"

Reviewed on Jan. 18, 2012 by rhcluvscady2

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

Reviewed on Dec. 13, 2011 by JudithRN3

Actually, I've been making this recipe since it appeared in 2009, In fact, I've tried other recipes over this time, but none compare to the wonderful taste of this recipe. Not one person EVER realized it was deer meat; the texture is remarkable! And, it is sooo easy to make beforehand.The only additions: add 2 tbsp of roasted pepper and grated carrot (for MORE sweetness)and some chunky applesauce for moistness. I use a large storage bag: add meat & everything in AM, & in PM thro it in pan and oven.