Pork and venison meatloaf

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    Pork and venison meatloaf

    Pork and venison meatloaf

    (11)
    1hr50min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    35

    As a man who has "plenty" of ground venison in his freezer and loves a good meatloaf, let me say, this was a godsend. I'm from Texas and like things a little warm so I added a couple diced jalopeno's, umm umm good. Thanks.  -  23 Feb 2008  (Review from Allrecipes US | Canada)

    by
    17

    Delicious-- I halved the recipe, used ketchup for the tomato sauce, and baked it with potatoes and carrots. The flavor was great.  -  05 Feb 2009  (Review from Allrecipes US | Canada)

    by
    4

    Just made this tonight. The bbq sauce really gives it that something special. We had bbq sauce served with it instead of our typical ketchup. I did leave out the sausage because when we process our deer meat we put bacon in it. Also unless your planning to feed 20 people you can really cut this recipe in half or even a forth. It was far too much food.  -  15 Nov 2012  (Review from Allrecipes US | Canada)

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