Easy Venison Meatloaf Recipe - Allrecipes.com
Easy Venison Meatloaf Recipe
  • READY IN hrs

Easy Venison Meatloaf

Recipe by  

"Serve with potatoes and seasonal vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2013

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!

 
Most Helpful Critical Review
Oct 22, 2013

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.

 
Jun 21, 2013

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.

 
Mar 04, 2015

If you're going to review a recipe, REVIEW THE ACTUAL RECIPE! If you flopped it, don't give it two stars because YOU screwed up. Don't brag about how you changed it because now you're rating your own and NOT the recipe itself. Review: 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.

 
Feb 23, 2015

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!

 
Dec 21, 2014

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. ;-)

 
Nov 08, 2014

It turned out great!!

 
Oct 16, 2014

This worked great!

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 825 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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