Bacon Topped Venison Meat Loaf Recipes

VENISON MEATLOAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
• Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced - or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).

BACON-TOPPED VENISON MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble venison and sausage over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish. Top with bacon strips. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing.

VENISON MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
• Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.

SAVORY VENISON MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the venison, egg, cracker crumbs, 1/4 cup barbecue sauce, onion, sage, steak seasoning, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce in a mixing bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan, and lay the bacon strips over top.
• Bake in the preheated oven until no longer pink in the center and the bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Meanwhile, stir 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a sauce pan over medium heat. Simmer 5 minutes, whisking constantly. Pour the sauce over the cooked meatloaf, and let rest 5 minutes before serving.

BACON-TOPPED MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-in. baking dish. Top with bacon., Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before cutting.

BACON-TOPPED VENISON MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble venison and sausage over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish. Top with bacon strips. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

VENISON-BEEF MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
• In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
• DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
• In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
• Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
• Top loaf with the 1 cup of ketchup.
• Bake in oven for 1 hour.
• After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.

BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl mix ground beef, eggs, diced onions, ketchup, garlic powder, and onion powder. Mixing with your hands is best. Mix it real well.
• Crush the crackers. I always crush the crackers while still in their sleeve.
• Pour crushed crackers into beef. Mix the crackers into the beef mixture well.
• Form into a loaf shape and set to the side.
• Take the bacon and divide it into even amount.
• Take 1 half of the bacon and lay side by side long ways.
• Fold every other bacon strip in half.
• Lay 1 of the other half of the reserved bacon strips across.
• Unfold the half folded bacon strip.
• Fold the other every other bacon strips that were not folded in the previous step.
• Lay a slice of bacon across and then unfold.
• Repeat until you run out of room.
• Start on the other half of the bacon strip until you have made a weave.
• Pace the loaf shaped beef mixture into the center on your bacon weave.
• Wap the weave around the beef loaf shaped mixture.
• Flip the bacon wrapped meat loaf upside down,making the ends of the bacon tuck under the loaf.
• Place the loaf in the center of the oven on a cookie sheet.
• It takes about an hour to cook.
• To make sure it is cooked all the way through, I sometimes use a meat thermometer but that isn't really needed. Sometimes I leave it in for 15 more minutes if I am worried it isn't cooked all the way.