Best 6 Venison Mushroom Meatloaf Recipes

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.

VENISON MEAT LOAF

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°.

EASY VENISON MEATLOAF

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).

DAD'S VENISON MEATLOAF

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!

VENISON MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large skillet heat oil over medium heat.
• Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
• Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
• Set skillet aside.
• In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
• Mix in the venison and 1 cup of the mushroom mixture.
• Pack lightly into a 8x4 inch loaf pan.
• Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
• Let stand for 5 minutes and drain off any fat.
• Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
• Cook, stirring for 2 minutes.
• Whisk in stock, red wine vinegar and bring to a boil.
• Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
• Serve with Venison Loaf.

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).