- 2 pounds of ground venison
- 1 medium onion, chopped fine
- 1 1/3 cup Italian breadcrumbs
- 2 tsp salt
- 1/8 tsp black pepper
- 8 ounces tomato sauce
- 2 eggs
- 2 tablespoons mustard
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- In a large bowl, break the 2 pounds of meat apart with a spatula.
- Dice the medium raw onion finely and sprinkle over the top.
- Sprinkle the salt and pepper.
- Add the breadcrumbs and gently mix until blended.
- Add eggs and tomato sauce to the mixture. Mix tomato sauce and eggs into the meatloaf until combined.
- Shape the meat mixture into a loaf shape.
- Make a ditch down the center of my meatloaf. (A slight indentation down the center that forces the sauce to the center of the meatloaf)
- Place the meatloaf into a preheated oven at 350° on the center rack.
- Bake for 40 minutes.
- Mix the sauce. Add mustard, apple cider vinegar, and brown sugar to a small bowl. Mix well.
- Before pouring the mixture over the top, use a fork to pierce random holes over the surface of the meatloaf. Pour sauce over the top of the meatloaf.
- Return the meatloaf to the oven and bake for 30 minutes.
- Use a meat thermometer to check for doneness. It should reach an internal temperature of 160°.
- Allow meatloaf to stand for 5 to 10 minutes before slicing.
If you choose to divide this recipe in half, I have adjusted the cooking time as follows. Bake for 30 minutes at 350°. Add the sauce and cook for up to an additional 30 minutes, until the internal temperature reaches 160°. I checked mine 20 minutes in but needed the full 30 minutes.