Best 4 Amazing Venison Meatloaf Recipes

**Amazing Venison Meatloaf: A Symphony of Flavors for the Discerning Palate**

Indulge in the culinary masterpiece that is venison meatloaf, a dish that elevates the humble meatloaf to new heights of flavor and texture. Crafted with finely ground venison, this savory creation boasts a symphony of spices, herbs, and vegetables that dance on the palate. Accompanying the main event are three delectable recipes: a tangy cranberry sauce that adds a burst of sweetness and acidity, a creamy mushroom sauce that envelops the meatloaf in a velvety embrace, and a simple yet elegant horseradish sauce that delivers a sharp, piquant kick.

Let's cook with our recipes!

VENISON MEAT LOAF

Venison Meat Loaf image

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

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

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.

AMAZING VENISON MEATLOAF

Amazing Venison Meatloaf image

This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.

Provided by Anastasia Daleiden

Categories Meat and Poultry Recipes Pork Sausage

Time 1h25m

Yield 6

Number Of Ingredients 15

Ingredients

cooking spray
1 ½ pounds ground venison
½ pound pork sausage (such as Jimmy Dean®)
1 onion, chopped
2 onion sandwich buns (such as S. Rosen's®)
2 large eggs
1 ½ fluid ounces brandy (such as Christian Brothers®)
1 tablespoon bacon grease
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon red pepper flakes
½ teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon garlic and herb seasoning (such as McCormick®)
½ teaspoon finely ground black pepper
¼ teaspoon ground sage

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.
Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.
Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 343.9 calories, Carbohydrate 13.1 g, Cholesterol 165.3 mg, Fat 15.5 g, Fiber 1.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 572.7 mg, Sugar 2.9 g

VENISON MEATLOAF

Venison Meatloaf image

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

Ingredients

1 pound ground venison
1 tablespoon brown sugar
8 saltine crackers, crumbled
1 egg, beaten
½ teaspoon spicy brown mustard
¼ teaspoon dried cilantro
½ teaspoon garlic powder
½ teaspoon dried minced onion flakes
¼ teaspoon ground thyme
1 dash cinnamon
1 dash paprika
3 tablespoons ketchup
1 tablespoon brown sugar

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

VENISON MEATLOAF

Venison meatloaf image

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

Ingredients

12 thin rashers streaky bacon
1kg minced venison
1 small onion , finely chopped
2 good-quality pork sausages , meat squeezed from the skins
1 tbsp fresh thyme leaves, plus sprigs to decorate
50g fresh breadcrumb
1 tbsp wholegrain mustard
splash of Worcestershire sauce
1 egg

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

Tips:

Choose the right venison. Use venison that is fresh and has been properly processed. If you are using frozen venison, thaw it completely before cooking.
Grind the venison yourself. This will ensure that the meat is ground to the correct consistency and that there are no unwanted pieces of fat or gristle.
Use a variety of ingredients. Don't be afraid to experiment with different ingredients to create a meatloaf that is unique and flavorful. Some popular additions include bread crumbs, eggs, milk, vegetables, and spices.
Cook the meatloaf thoroughly. The internal temperature of the meatloaf should reach 160 degrees Fahrenheit before it is safe to eat. Use a meat thermometer to ensure that the meatloaf is cooked properly.

Conclusion:

Venison meatloaf is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and lean texture, venison is a great choice for those who are looking for a healthy and flavorful meatloaf recipe. So next time you're looking for a new meatloaf recipe to try, give venison meatloaf a try. You won't be disappointed!