Easy Venison Meatloaf

Easy Venison Meatloaf

MOTHERHEN1982

"Serve with potatoes and seasonal vegetables."
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Ingredients

1 h 15 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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).

Reviews

Read all reviews 20
  1. 22 Ratings

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Most helpful positive review

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 husba...

Most helpful critical review

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 sup...

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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 husba...

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 BB...

I made this along with another venison meatloaf recipe during the bow rut hunt. It was my first time ever making venison meatloaf, and I was a bit skeptical. But we had a freezer full of deer ...

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 ...

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 sup...

Made a few changes and both hubby and kids loved it! Thanks for sharing. My changes: 7 oz Parmesan bread crumbs instead of stuffing 1 pkg onion mushroom soup mix by Lipton instead of chopped oni...

I used cornbread dressing, sweet baby ray's original, but only 1/4 cup in the meat. Just for juice I covered the top completely with thick cut hickory smoked bacon. OMG. I made the mistake of ta...

01-20-16 ~ Made this meat loaf as directed, but split it in to two one-pound loaves. Baked one for my husband and froze one to send to TN with our son and DIL. It was super easy using a box of...

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