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Wild Game Meatloaf

Wild Game Meatloaf

Delicious-looking slices of meatloaf topped with ketchup and fresh parsley.

Turn wild, ground meat into a satisfying comfort food with this favorite recipe

“This was my dad’s go-to recipe for meatloaf that always included venison we’d harvested during our hunting trips. He taught me to cook by intuition rather than a recipe, and that the key to success is to pause during the prep stage and taste the mixture as you go, to ensure the seasoning is perfect every time.” – Mike

Delicious-looking slices of meatloaf topped with ketchup and fresh parsley.

Mike’s Wild Game Meatloaf

Meatloaf is a great way to use ground meat and enjoy your harvest as a comfort food
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 6
Calories 855 kcal

Ingredients
  

For the meatloaf

  • 1 lb ground venison
  • 1 lb ground bison
  • 16 oz uncured bacon bonus if you can find jalapeño flavored
  • 1 medium sweet onion
  • ½ bell pepper green or yellow
  • 2 eggs
  • 12 oz low-sodium tomato sauce
  • 8 oz tomato paste
  • cups panko bread crumbs
  • 4 cloves garlic
  • 2 tsp pink Himalayan sea salt
  • 1 tsp ground black pepper
  • 2 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tsp oregano
  • 2 bay leaves crushed
  • 1 tbsp safflower oil
  • 1 tsp red wine vinegar
  • 1 tbsp Worcestershire sauce

For the basting sauce

  • cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Worcestershire sauce
  • 1 tbsp yellow mustard

Instructions
 

  • Preheat oven to 375 degrees.
  • Chop onion and bell pepper in a food processor.
  • Combine all ingredients for meatloaf in a large mixing bowl, mixing thoroughly with hands.
  • Season to taste by microwaving a small ball of mixture, taste test, and adjusting the seasonings to your liking.
  • Press mixture into a loaf pan, covering the top by laying bacon strips over the loaf (you can basket-weave if you're an overachiever).
  • Combine basting sauce ingredients in a separate bowl.
  • Bake for 1 hour, then baste with sauce and cook an additional 5 minutes. Serve with leftover basting sauce.

Nutrition

Calories: 855kcalCarbohydrates: 42gProtein: 50gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 272mgSodium: 1670mgPotassium: 1542mgFiber: 5gSugar: 21gVitamin A: 1485IUVitamin C: 30mgCalcium: 136mgIron: 9mg
Keyword Venison
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