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.
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
SAVORY VENISON MEATLOAF
The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
Provided by Abbey
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the venison, egg, cracker crumbs, 1/4 cup barbecue sauce, onion, sage, steak seasoning, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce in a mixing bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan, and lay the bacon strips over top.
- Bake in the preheated oven until no longer pink in the center and the bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Meanwhile, stir 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a sauce pan over medium heat. Simmer 5 minutes, whisking constantly. Pour the sauce over the cooked meatloaf, and let rest 5 minutes before serving.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 65.6 g, Cholesterol 157.2 mg, Fat 17.5 g, Fiber 1.9 g, Protein 33.5 g, SaturatedFat 5.2 g, Sodium 1558.7 mg, Sugar 32.2 g
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
MEATLOAF
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-by-2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.
- For sandwich: cut 2 thick slices of cooled meatloaf and place on white bread with lettuce and tomato. If you've never had a cold meatloaf sandwich the next day, you don't know what you're missing
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
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-BEEF MEATLOAF
A very good meatloaf, made with ground venison, lean ground beef, eggs, onion, green bell peppers, rolled oats, tomato juice, prepared horseradish, ketchup and spices.
Provided by Cindi M Bauer
Categories Wild Game
Time 1h20m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
- In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
- DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
- In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
- Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
- Top loaf with the 1 cup of ketchup.
- Bake in oven for 1 hour.
- After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.
Nutrition Facts : Calories 400.1, Fat 20.9, SaturatedFat 7.2, Cholesterol 154.4, Sodium 591.6, Carbohydrate 21.1, Fiber 2.1, Sugar 10.8, Protein 32
TRISH'S MEATLOAF
Make and share this Trish's Meatloaf recipe from Food.com.
Provided by TortsChef
Categories Meat
Time 1h5m
Yield 1 meatloaf, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- set the oven for 425* F.
- Chop the onion, peppers and garlic and saute with the olive oil until the onions become slightly translucent. During their cooking, add salt and pepper and a splash of wine or dry vermouth and allow the liquid to reduce by half. Transfer to a bowl and allow to cool.
- Place the ground beef in a bowl and mix well with your fingers. Add the tomato sauce, cumin, herbs de provence and eggs and again, mix well with fingers. Then add the bread crumbs and sauteed veggies and mix until the veggies look well incorporated.
- Place the meat mixture into a loaf pan (lined with foil for easy removal) and bake for 25 minutes.
- After 25 minutes, remove the loaf from the pan and turn it over onto a 9x13 cake pan, lined with parchment. Put 1/3 of the sauce over the turned out meatloaf and continue baking for another 15 minutes.
- After 15 minutes put another 1/3 of the sauce over the meatloaf. Measure the internal temperature of the loaf. Once it reaches 150*F, you may remove it from the oven. You may need to cook it longer or less, depending on the internal temperature.
Nutrition Facts : Calories 351.6, Fat 18.7, SaturatedFat 5.8, Cholesterol 121.9, Sodium 467.1, Carbohydrate 26.1, Fiber 1.9, Sugar 11.6, Protein 19.3
TRISH'S VENISON MEATLOAF
My wife's sister gave me this recipe about 20 years ago. I lost the original recipe but I think this is pretty acurate.
Provided by Chef Roly-Poly
Categories Deer
Time 1h30m
Yield 1 Meatloaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together first 10 ingredients Shape into a loaf.
- and place in loaf pan. Mix glaze ingredients together and spread over top of meatloaf. Bake for about an hour or til done in center.
Nutrition Facts : Calories 230.3, Fat 10.4, SaturatedFat 3.7, Cholesterol 78.8, Sodium 672.8, Carbohydrate 15.8, Fiber 1.3, Sugar 9, Protein 17.6
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