You can basically make venison meatloaf the same way as you would make venison burgers, the only difference being it’s put into a loaf pan and cooked in an oven.

However, there are some great recipes for meatloaf so that venison meatloaf tastes just as good cold. Venison meatloaf sandwiches are simply leftover meatloaf sliced up and put on bread or rolls for sandwiches.

Try these tasty variations of venison meatloaf recipes for dinner, then leftover the next day for sandwiches.
And if you have some really good recipes for venison that you’d like to share with us, send it in and we’ll post it here too!
This tasty venison meatloaf recipe can be served either as a main course or sliced and diced then chilled and served as an appetizer.

1 tablespoon oil (vegetable, olive or canola)
1 large onion, finely chopped
1 ½ pounds ground venison
¾ pound ground pork
½ cup soft fresh bread crumbs
1/3 cup milk
1 teaspoon salt
¾ teaspoon rubbed sage
½ teaspoon ground allspice
¼ teaspoon pepper
1/3 cup plum jam, finely chopped
2 tablespoons bourbon
1 large egg

Preheat oven to 350oF (175oC). Lightly grease a 9 x 5 x 3 inch loaf pan; set aside.

Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes.

Put mixture into a large bowl and cool to room temperature.

Add venison, pork, bread crumbs, milk, salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine.

Move mixture into prepared loaf pan. Pack down and smooth top. Cover with aluminum foil.

Bake for 1 hour or until firm and thoroughly. Cool in the pan for 10 minutes then carefully drain.

Invert loaf onto serving platter. Serve hot, at room temperature or chilled. Makes 8 servings.

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