Venison Meatloaf
Meatloaf is another great ground venison recipe. The venison ragu could also be used as a topping for this meatloaf.
Equipment
- Loaf tin
- Large mixing bowl
Ingredients
- 800 g ground venison
- 100 g pork sausages meat
- 1 onion grated
- 1 clove garlic finely chopped
- 1 egg lightly beaten
- 125 g breadcrumb
- 50 ml milk
- 1 beef stock cube crumbled
- 1 tbsp wholegrain mustard
- 1 tsp worcestershire sauce
- 1 tsp black pepper
Instructions
- Preheat an oven to 180°C. Grease a loaf tin and set aside.
- In a large mixing bowl add the ground venison, pork meat, onion, garlic, egg, breadcrumb, milk, beef stock cube, wholegrain mustard, worcestershire sauce and black pepper.
- Mix the ingredients with your hands till combined then transfer the mix to the greased bread tin.
- Press the venison mix into the tin to form a smooth loaf then transfer the tin to the preheated oven.
- Bake for 1 hour, until 70°C internal temperature. Once cooked remove the venison meatloaf from the oven and allow it to stand for 10 minutes.
- After 10 minutes turn the meatloaf out onto a chopping board and cut into thick slices.
- Serve hot or cold alongside steamed vegetables for an easy one-tray meal for the whole family.