Tangy Venison Meatloaf

Course: Main Course

Cuisine: American

Keyword: venison

Prep Time: 15

Cook Time: 1 10

Additional Time: 10

Total Time: 1 35

Servings:

Calories: 149kcal

Author: Barbra-Sue Kowalski-Kowalski Mountain

This tangy meatloaf is my favorite way to enjoy this popular comfort food. Just a bit of tangy sweetness that the whole family will love. This recipe freezes beautifully! As empty nesters, I make half and freeze the other half for another day!

Check out www.kowalskimountain.com for more delicious recipes!

Ingredients

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

Instructions

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.

Notes

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.

Nutrition