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venison meatloaf

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Here's one I like to make.


Combine the following-

1 lb venison (or ground round)

1 lb ground chuck

1 Package Stovetop Savory Herb stuffing mix

2 T Worchestershire Sauce

1 Egg

Form the loaf in a 9x9 baking dish as a mould. Turn the loaf onto a sheet pan sprayed with pam and bake at 325 degrees until the meat registers 160 degrees internally. Should take 1 hour 15 min. or so.

Sauce for meatloaf-

1 C Ketchup

2 T Brown Sugar

1 T honey

2 t. Worchestershire Sauce

2 t. Cumin

1/4 t. black pepper

Brush the meatloaf with the sauce towards the end of the cooking time.



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Kip's Killer Venison Meatloaf

1.0 lbs Venison Berger

1.0 lb venison stewmeat (cut into dice)

1.0 lb beef berger 71% lean

0.5lb italian sausage meat (about 3 sausages)

6 strips bacon

3 onions chopped fine

1 whole garlic bulb chopped fine (abt 3 tbsp garlic)

1 tbsp salt

1.5 tbsp pepper

1 tbsp thyme

1 tsp marjoram

1 tsp sage

2 tbsp cumin

4 oz dry sherry or port

4 oz cherry or grape juice

2 carrots diced

1 cup diced celery

1 green apple diced

1.5 cups peas

2 eggs

Cook bacon until crispy. remove and crumble. set aside

saute diced onions until limp in bacon drippings,

add celery, carrots, peas and spices to onions, cook for 3 minutes, set aside to cool.

put raw meats and bacon into a very large bowl

add eggs, cherry juice and liquor to meat

add cooled vegs to meat when they cool enough to touch.

mix thoroughly with hands

transfer mixture to a large bread loaf tin mold. leave room for expansion.

bake at 325 degrees until the meat registers 160 degrees internally. Should take 1 - 1.25 hours

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Hey, Ringneck. That sounds good.  I like to add chopped onions and about three T. of prepared horseradish to the mix.

have a good pheasant season. I sent my Britt pup to

WaChukarHunter this summer and he is retrieving, pointing and isbird crazy.

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dont want to get flamed for this one..............but i have to share it. as much as i dont necessarily like a certain celeb..................mr. nugent. he has a heckuva cookbook and i cant argue with that.

anyway to a excellent meatloaf (not your normal one) recipe that i guarantee will be devoured. (translated from his book)


1 lb of ground venison.

1 cheap hamsteak (sliced thin vacupacked found in grocery stores)

1 lb shredded favorite cheese (my favorite is sharp cheddar)

mix crackers, spices, ketchup, egg, etc like you would a normal meatloaf.

here's the twist.

(1)cover counter top with plastic wrap. spread out mixed venison into a rectangle roughly 11" wide (cant remember what the length works out to). one inch thickness even all around.

(2)wash pre-cooked hamsteak and remove bone in middle if present. slap on top of spread out burger mixture.

(3) spread one pound of favorite shredded cheese evenly over covering the whole deal.

here comes the tricky part:

grab plastic wrap on one side. start "rolling" the buger/ham/cheese and separate from plastic (plastic keeps from sticking {avoid this step and you will pay for it}]. roll into a nifty meatloaf. cap off ends with your hands to hold all of the goodies in.

splash olive oil in glass baking pan. carefully...........and i say carefully move loaf onto baking pan. hand coat outside of loaf with oil as well. top with favorite seasonings. mine happen to be italian seasoning, sea salt, and a boatload of cracked peppercorn. maybe some thinly sliced onion.

bake in oven 350-375 degrees for about 45 minutes.

remove and let cool some before slicing. keeps cheese from oozing out (yep like thats a bad thing). what you end up with are nifty serving portions that are a buger/ham/cheese swirl thats tastes very good.

ive thought about substituting a ricotta/cheese mixture in but havent done so yet. figure the ricotta might hold up to temperatures better and help maintain shape better.

oh well.

enjoy this one. not much left when i fix this one.

happy holidays.


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