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

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).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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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.

 
Feb 16, 2014

We've made this recipe 3 times in the last couple months and love it. The stuffing mix really adds great flavor and texture. We have made it using both venison or ground bear meat, and both turn out great in this recipe.

 
Jan 26, 2014

I will definitely make this again! The only thing I did differently is to use one lb of sausage and one lb of venison. The flavor was divine. So savory and perfect for comfort food. My 1 and 3 year old both ate it up. It really makes a huge serving too!

 
Jan 08, 2014

I thought that this recipe was excellent, if not just a tad salty. I will adjust the amount of salt I add next time.I added half a grated onion, rather than the whole finely chopped. It was easy to make, moist and very tasty. I will definitely make this again,

 
Jun 15, 2013

Such a great low-carb meal! I cut back on the stuffing as suggested and added a few dashes of Worcestershire to the top along with smoky BBQ sauce. Served it with cauliflower and broccoli with cheese sauce. The meatloaf crust was so good, my husband liked this recipe better than his mother's! Super easy to make too!

 

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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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