VENISON MEATLOAF

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Venison Meatloaf image

Finally, a meatloaf recipe that my whole family enjoys. Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). This is a combination of a couple of meatloaf recipes that I played around with.

Provided by jaynine

Categories     Deer

Time 1h15m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 14

1 onion, chopped
3 garlic cloves, chopped
1 1/2 lbs ground venison
1/2 lb spicy pork sausage
3/4 cup milk
3/4 cup breadcrumbs
1/3 cup ketchup
3 tablespoons Worcestershire sauce
1 egg
1 teaspoon salt
1 tablespoon seasoned pepper
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1/4 cup ketchup

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.

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