Pork and venison meatloaf

Pork and venison meatloaf


8 people made this

About this recipe: This is a succulent, well-flavoured meatloaf. Venison is blended with pork sausagemeat and seasonings, then baked. Serve thickly sliced for dinner or use as a sandwich filler.

Jen Lee

Serves: 8 

  • 900g minced venison
  • 900g pork sausagemeat
  • 2 onions, finely chopped
  • 160g finely crushed crackers or breadcrumbs
  • 125ml evaporated milk
  • 3 eggs
  • 250ml barbecue sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 225g passata, divided

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease a roasting tin.
  2. Mix venison, sausagemeat, onions and cracker crumbs in a large bowl until well combined. Add the evaporated milk, eggs, barbecue sauce, salt, pepper and half of the passata; mix until evenly combined and let stand 15 minutes. Place onto roasting tin and shape into a loaf.
  3. Bake in preheated oven for 30 minutes. Spread top with remaining passata and continue baking for an additional hour, until the internal temperature reaches 82 degrees C.

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