Monday, February 4, 2013

Venison Meat Loaf

Prep: 10 min. Bake: 70 min. Yield: 6-8 Servings


2 eggs
1 can (8 ounces) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds ground venison
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
2 tablespoons white vinegar


In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.


  1. Rick
    That meatloaf is not only super good tasting but is good for you health wise. thanks for sharing

  2. Bill, your welcome. I couldn't agree with you more.

  3. Just had some smoked venison meatloaf ourselves. Good stuff right there. Now I'm hungry. Thanks Rick!

  4. Passinthru, we should have ourselves a dinner get together one of these days.