Venison Meatloaf

Venison Meatloaf

30
angelamclamb 0

"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!"

Ingredients 1 h 5 m {{adjustedServings}} servings 220 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
Tips & Tricks
Chef John's Prison-Style Meatloaf

This incredibly moist, tender meatloaf is based on Italian meatball technology.

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Discover the secrets to moist, flavorful baked meatloaf.

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Reviews 30

  1. 41 Ratings

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1maddog
9/16/2008

This almost like my own recipe. I use sugar only in the topping. To cut down on the gamey taste(which I like BTW) make a double batch with one lb hamburger.

DBKennedy1
4/10/2008

Good starting point. I ended up cutting down on the sugar and using fresh onion and garlic.

Heather
5/18/2007

I added about 1/4 cup of ground pork, 1/4 cup of chili sauce, and increased some of the spices. Also, I rolled it flat, sprinkled broccoli and layered ham and swiss cheese and rolled it up like a jelly roll. It was absolutely delicious.