This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Deerburger Meatloaf

By: Jen Lee

"This is a favorite in our home, it works great for those who say, 'I don't like deer meat!' They'll have no clue that it's venison!"

Rate/Review | Read Reviews (2)

What to Drink?
	Syrah
	Sidecar
	Good Ol' Alabama Sweet Tea

Prep Time:
20 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 large loaf

Ingredients

2 pounds ground venison
2 pounds bulk pork sausage
2 onions, minced
1 1/2 cups finely crushed cracker or bread crumbs
1/2 cup evaporated milk
3 eggs
1 cup barbeque sauce
1 teaspoon salt
1 teaspoon pepper
1 (8 ounce) can tomato sauce, divided

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a roasting pan.
Mix venison, sausage, onions, and cracker crumbs in a large bowl until well combined. Add the evaporated milk, eggs, barbeque sauce, salt, pepper, and half of the tomato sauce; mix until evenly combined, and let stand 15 minutes. Place onto roasting pan, and shape into a loaf.
Bake in preheated oven for 30 minutes. Spread top with remaining tomato sauce, and continue baking for an additional hour, until the internal temperature reaches 180 degrees F (82 degrees C).