Venison Beef Meatloaf Food

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°.

VENISON-BEEF MEATLOAF

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.

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 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).

AMAZING VENISON MEATLOAF

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).

CHRIS'S VENISON MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients, shape into a loaf.
• Bake for one hour.

VENISON MEATLOAF

Steps:

• Preheat oven to 375°F.
• Saute the onion in a little butter over medium-low heat. When onion just starts to look done, add the chopped garlic and saute just a few minutes longer (this brings out the flavor of the onion and the garlic instead of adding them raw).
• Mix together all the ingredients except tomato sauce, basil, and 1/4 cup ketchup.
• Put into loaf pan and cook at 375 for 50 minutes. Mix together tomato sauce and 1/4 cup ketchup and pour over top of meatloaf, then sprinkle basil over that.
• Cook an additional 10 minutes. Let sit for 10 minutes after pulling out of oven.
• Note: feel free to add some steak seasoning in place of or in addition to the seasoned pepper for stronger flavor.

VENISON LOAF (MEATLOAF)

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.

VENISON SAUSAGE MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in large bowl until a uniform mixture is achieved.
• Spray a 9x13 glass pan with nonstick spray, and pat the meat mixture into the pan in a loaf shape.
• Bake 45-60 minutes, until thermometer inserted in center of meatloaf reads 160 degrees F.
• Let sit 5 minutes before serving.

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).

SAVORY VENISON MEATLOAF

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.