Deer Venison Meatloaf Recipes
VENISON MEATLOAF
Very moist venison loaf! Not a lot of ingredients, but very flavorful! You can make it without using the chuck if you like...it will be just as good.
Provided by IHeartDogs
Categories Deer
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients in a large bowl.
- The mixture will seem kind of wet, but it will be just fine.
- Spray a baking dish with nonstick cooking spray.
- Place meat mix in dish and shape into a loaf.
- Bake for 1 hour.
VENISON MEAT LOAF
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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 204 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 783mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
EASY VENISON MEATLOAF
Serve with potatoes and seasonal vegetables.
Provided by MOTHERHEN1982
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 328.9 calories, Carbohydrate 32.8 g, Cholesterol 168.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 34.2 g, SaturatedFat 2 g, Sodium 760.7 mg, Sugar 9.5 g
BACON-TOPPED VENISON MEAT LOAF
I caught my fiance eating this meat loaf cold, right out of the fridge! He encouraged me to send in the recipe. If you have a deer hunter in the family, be sure to give this a try.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352 calories, Fat 18g fat (6g saturated fat), Cholesterol 159mg cholesterol, Sodium 581mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 25g protein.
VENISON MEATLOAF
This mince loaf with sausage, bacon and game meat is as good cold as it is hot. Serve it with our fruity Cumberland sauce
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h40m
Number Of Ingredients 9
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).
Nutrition Facts : Calories 389 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
DEER (VENISON) MEATLOAF
This is a really tastey way to do meatloaf. The venison brings some extra complexities to your favorite classic dish. If venison is unavailable, this is still a great recipe for a regular meatloaf. Be sure to choose lean beef if you're going to use that. Additionally some people like to add crushed saltine cracker to give the loaf more hold. I don't like it and don't add it to this recipe. Having said that the loaf stays together pretty well on its own, but feel free to add 1/3 cup crushed crackers if desired.
Provided by SaffronMeSilly
Categories Meatloaf
Time 1h
Yield 1 meatloaf, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and coat a loaf pan with cooking spray.
- In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan.
- Bake for 30 minutes. Drain any fat/grease that has accumulated.
- In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf.
- Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.
Nutrition Facts : Calories 245.7, Fat 9.5, SaturatedFat 4.2, Cholesterol 143.7, Sodium 1040.8, Carbohydrate 12.4, Fiber 0.6, Sugar 10.9, Protein 26.8
VENISON MEATLOAF
This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
Provided by angelamclamb
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 14.5 g, Cholesterol 142.9 mg, Fat 4.8 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.6 g, Sodium 275.3 mg, Sugar 9.4 g
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- Soak the bread cubes in a bowl with the milk for 30 minutes while you chop the vegetables and get everything else ready. Put the roughly chopped vegetables into a food processor and blitz them until it begins to form something of a paste. This will keep the meatloaf super moist.
- Preheat your oven to 375°F. When the bread has softened, squeeze out the excess milk and chop and mash the soaked bread on a cutting board until it too forms something of a paste. Toss it and the vegetable mixture into a large bowl. Add the ground venison, cheese, marinara sauce, parsley, eggs, salt and oregano and combine. I like to actually work the meatloaf mix well because the bread and vegetable mix will keep it moist and tender -- normally you don't want to over work meatball mixes, but this is an exception. It will help the meatloaf bind together better.
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