Venison Meat Loaf
Total TimePrep: 10 min. Bake: 70 min.
- 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
- In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.
Nutrition Facts1 slice: 204 calories, 4g fat (1g saturated fat), 125mg cholesterol, 783mg sodium, 16g carbohydrate (6g sugars, 1g fiber), 24g protein.
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Oct 9, 2018
Awesome! New family favorite!
Jun 11, 2018
Tried it last night. Delishes.
Jan 25, 2018
Definitely the best venison meatloaf I have ever made. The mustard topping was great.
Dec 6, 2017
I am not sure what I did wrong because i read all the reviews and they were all fantastic. This was the worst meatloaf I have ever made. It was mushy and I don’t know what went wrong!! Any suggestions welcome.
Jun 26, 2015
This is the best meatloaf I have ever eaten!
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!
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!
Nov 25, 2014
Apr 1, 2014
The whole family loved this!!
Feb 1, 2014
Family loved it!!