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Venison Meatloaf



I. Love. Meatloaf.

I could eat it everyday, pretty sure.

I love the flavor, texture, the sauce...

It's one of the best comfort foods out there.

My favorite meat to make it with is venison. Venison is lean, flavorful, and it's the epitome of  free range, local cuisine. I actually prefer venison over beef most of the time.



Okay, to the recipe!

Meatloaf Recipe

For printable recipe, click here.

For the meatloaf, you will need:

2 lbs ground venison
1/4 c finely diced onion
1 tsp salt
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 egg
3/4 c quick cooking oats
1/2 c ketchup

  • Preheat your oven to 425 degrees Fahrenheit 
  • In a bowl, mash all of the ingredients together by hand. You want to combine everything well, but you don't want to overwork the mixture, as it can change the texture of your finished loaf (kind of pasty) 
  • Shape your mixture into a loaf and transfer into your baking dish OR lightly press the mixture into your seasoned, cast iron skillet like I did. 
  • Bake for about 30 minutes or until the center of your meatloaf's temperature reaches an internal temp of 160 degrees Fahrenheit.
  • Remove from the oven to be sauced.

Sauce Recipe

While your meat is cooking away in the oven, you will want to make the sauce that goes on top of it. Mine is pretty typical, but it's so good, why change it?

1 c ketchup
1 tsp yellow mustard
2 splashes of white vinegar
salt for taste
a couple of dashes of your favorite hot sauce
1 tbsp packed light brown sugar


  • Combine all of the ingredients thoroughly. Taste for seasoning. Set aside until your meat is ready for saucing.

 Finishing The Meatloaf

Once your meatloaf has cooked through, remove from the oven and pour the sauce over top. Smear it around to cover the top. Put back in the oven to warm the sauce (about 10 minutes).

I LOVE meatloaf with mashed potatoes. Who doesn't? However, for this meal, I served it with buttered rice and collard greens from last year's garden.

I hope you give this recipe a try! Be sure to pin it so you don't forget. :)


To watch how I made this, check it out here,





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