Recipe by MOTHERHEN1982
"Serve with potatoes and seasonal vegetables."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) package
dry stuffing mix (such as Stove Top®)
onion, finely chopped
eggs, lightly beaten
salt and ground black pepper to taste
Made this tonight, exactly as stated. I admit, I was a bit skeptical about the amount of water and stuffing that it called for. It turned out much better than I expected. My oldest son and husband loved it. My youngest wouldn't touch it after a bite and I thought it had a nice flavor. The only thing I'd change is swap out 1 lb of the ground venison burger for ground venison sausage (something I do for all my meatloaves normally to add more flavor) and cut down on a little bit of the stuffing (the seasoning in it was a bit much with the barbecue.) The barbecue was much more predominant than what I usually taste in my regular meatloaf with ketchup. Very nice change!
Won't be making this again. Waaaay too much onion, even with 2 1/2 lbs. of meat. My stupid fault for putting it all in, but I didn't realize it til it was too late. I don't think meatloaf is supposed to be crunchy. Could barely taste the BBQ sauce. Even added extra to accommodate the extra meat. Basically flavorless.
This was great! A nice change of pace with venison, My 6 and 7 years old couldn't get enough. If the 6 yr old liked it then I will using this recipe again.
This was PERFECT for me. Not a lot on-hand at the moment, but I definitely have all of this, I tell you. It was easy, delicious, and definitely NOT too onion-y. We used Sweet Baby Ray's for a BBQ and ohhh, OHHH. Perfect. Just perfection. Lean and wonderful. They couldn't tell it was venison! Loved this, definitely will use again.
I made some changes. I used 2 lb venison and 2 lb ground turkey. To make it gluten free I used 1 cup certified gluten free quick oats instead of the stuffing. I left all the other ingredients the same as for the 2 lb venison recipe. It came out very moist and tasty. Next time I will use more bbq sauce and less water in the meatloaf with 4 lb meat. The loaf held together well - this is a major victory when trying to cook anything gluten free! Definitely a keeper!
I made some slight changes.
Venison was 15% pork added. Used 2lbs.
The BBQ sauce used was Sweet Baby Rays Honey. I added 3 tbs of Lea & Perrin Worcestershire to it.
Used a small to medium white onion and a stick of celery chopped.
Stuffing used was Stove Top Savory Herb.
Replaced water with 3/4c of milk.
For topping, rather than more BBQ sauce, I used my blend of Heinz ketchup, brown sugar, French's spicy brown mustard and Ghost Sauce (http://soninlaw.net)
It's good. I'll make it like this again. Literally just finished eating and want more... Just no more room. ;-)
It turned out great!!
This worked great!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Venison Meatloaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 329
** Calories from Fat: 52
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple, no-fail beef meatloaf with a tangy topping that's ready in no time.
Meatloaf made from ground buffalo and vegetables, wrapped in bacon.
See how to make a comfort food classic, Nashville-style.