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Venison Meat Loaf Recipe

Venison Meat Loaf Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Venison Meat Loaf

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MY REVIEW
rmccastle User ID: 1049967 228565
Reviewed Jun. 26, 2015

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

MY REVIEW
AggieNana User ID: 8353318 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 User ID: 8202785 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 User ID: 6061564 200996
Reviewed Nov. 25, 2014

"Hus"

MY REVIEW
astarzynski@new.rr.com User ID: 3864962 10255
Reviewed Apr. 1, 2014

"The whole family loved this!!"

MY REVIEW
Chuck_1977 User ID: 7565491 200995
Reviewed Feb. 1, 2014

"Family loved it!!"

MY REVIEW
missykluczynski User ID: 7504258 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 User ID: 7112860 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 User ID: 6985057 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 User ID: 3416461 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."

MY REVIEW
JudithRN3 User ID: 1949591 18434
Reviewed Dec. 13, 2011

"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."

MY REVIEW
Wheezy37 User ID: 5757259 27629
Reviewed Apr. 29, 2011

"Good meatloaf dish. I used a smaller bread pan (8 inches), and it turned out kinda mushy, but everyone liked it, and I drained off the extra juice that was on top to try and help it cook.

Overall good meatloaf dish and I will make this again. Everyone liked it"

MY REVIEW
elHerbo User ID: 5796161 17808
Reviewed Jan. 31, 2011

"I have made this a couple times now. Great recipe. I use cinamon toast crunch ceral in place of bread crumbs and 2 lbs of venison."

MY REVIEW
theresa23 User ID: 3892699 11957
Reviewed Jan. 31, 2010

"I've made this meatloaf several times, and substiture crushed cracked pepper triscuits for the bread crumbs, adds some extra flavor."

MY REVIEW
cookie99 User ID: 1260096 4076
Reviewed Oct. 14, 2009

"Used elk meat mixed with ground turkey. Very good."

MY REVIEW
JudithRN3 User ID: 1949591 16344
Reviewed Mar. 24, 2009

"out of this world-fantastic recipe

I substituted 1/2 egg beaters for the eggs; and added some chunky applesauce to mixture(for moistness)."

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Wine Pairings

Light-Bodied Red Wine

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