Venison and Beef Meatloaf

 

 

 

Vension lovers will often tell you that deer meat works great in a meatloaf.  The flavor is delicious but the only problem is getting the meatloaf to stick together.  Ground deer is very low in fat.  It helps to cut it with ground beef or pork sausage.  I used 85% lean ground beef.  That helped in terms of flavor and consistency.

 

 

Venison and Beef Meatloaf

 

 

1 pound ground venison

1 pound ground beef

3 eggs

3/4 cup finely chopped onions

1/2 cup finely shredded carrots (optional)

3/4 cup Italian seasoned bread crumbs

8 ounce can tomato sauce

2 cloves garlic

1-2 teaspoons salt

1/4 teaspoon pepper

Catsup for topping.

 

Mix all the ingredients together and press into an ungreased large loaf pan.  Cover with catsup, if desired.  Bake at 350 degrees for about 80 minutes or until a meat thermometer reads 160 degrees.  Pour off excess fat.

 

 

 

 

 

 

 

 

 

 

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