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.

    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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