Venison Meat Loaf Recipe
- 2 Eggland's Best 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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Venison Meat Loaf(5)
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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!
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
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!"
not the consistency i wanted and needed some fat, our venison was too lean, may add some sausage or ground pork next time.
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.