Best 6 Amazing Venison Meatloaf Recipes
In the culinary realm, venison stands out as a distinctive and flavorful meat, prized for its lean texture and low fat content. Its unique taste profile, a harmonious blend of richness and gaminess, has captivated food enthusiasts for generations. Whether you're a seasoned hunter, a passionate foodie, or simply seeking a healthy and delicious alternative to traditional meats, the allure of venison is undeniable. Embark on a culinary journey as we explore the art of crafting the ultimate venison meatloaf, a dish that harmoniously marries the distinct flavors of venison with a symphony of herbs, spices, and accompaniments.
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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.
AMAZING VENISON MEATLOAF
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
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
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
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
DAD'S VENISON MEATLOAF
I haven't tried this recipe yet, but down here in South Texas we eat a lot of deer meat and are always trying to find different ways to cook it. I never thought of making meatloaf, but the recipe sounds great!!!
Provided by Stellacaster
Categories Deer
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix venison and pork sausage with all ingredients EXCEPT soup.
- Shape the mixture into a loaf and place in a baking dish or pan.
- Bake at 350 degrees for 1 hour or until done.
- Add mushroom soup during the last five minutes of baking.
- Enjoy!
Nutrition Facts : Calories 639.5, Fat 38.1, SaturatedFat 14.4, Cholesterol 344.2, Sodium 1721.6, Carbohydrate 16.5, Fiber 0.7, Sugar 2.8, Protein 54.7
VENISON LOAF (MEATLOAF)
This is a great alternative to meatloaf. The venison is a much leaner meat so lower fat & calories. Has a great taste also.
Provided by cherij22
Categories High Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingrediente to a big bowl. Mix well together. Shape into a loaf(you can either use a loaf pan or I use a cookie sheet with a sheet of foil on it). Either way will be fine. Since you are using venison there is not much fat juice while cooking. Adding the bbq sauce will make it moist & delicious. Save leftovers for next days lunch, a meatloaf sandwich. Cook 350 degrees for appox. 1 hour. until fully cooked through.
Nutrition Facts : Calories 175.2, Fat 3.9, SaturatedFat 1.6, Cholesterol 120, Sodium 198.7, Carbohydrate 5.1, Fiber 0.1, Sugar 2.9, Protein 28
Tips:
- Use high-quality venison: Opt for venison that is fresh, lean, and has a deep red color. This will ensure the best flavor and texture in your meatloaf.
- Grind the venison yourself: Grinding the venison yourself allows you to control the texture of the meatloaf and ensure that it is ground to your desired consistency.
- Use a variety of spices: Don't be afraid to experiment with different spices and seasonings to create a flavorful meatloaf. Common choices include garlic, onion, paprika, cumin, and chili powder.
- Add moisture to the meatloaf: Venison can be a lean meat, so it's important to add moisture to the meatloaf to prevent it from becoming dry. This can be done by adding eggs, breadcrumbs, or grated vegetables to the mixture.
- Cook the meatloaf thoroughly: Use a meat thermometer to ensure that the internal temperature of the meatloaf reaches 165°F (74°C) before removing it from the oven.
Conclusion:
Venison meatloaf is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and lean protein content, venison is a healthy and satisfying choice for a main course. By following the tips and using creative ingredients, you can create a venison meatloaf that is sure to impress your family and friends.
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