Drapped in a zesty grape tomato sauce, this tasty meatloaf will astound your guests, whether you use deer, moose, elk, caribou or antelope. For a personal touch, add your favourite herbs or the likes of sun-dried tomatoes or dried cranberries for extra zing.

Serves: 4


  • 1/2 cup diced onion
  • 2 cloves garlic, finely minced
  • 1/2 cup chopped mushrooms
  • 1/2 cup diced red pepper
  • 1 tbsp butter
  • 1 1/2 lbs ground venison
  • 1/2 lb ground pork
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp Worcestershire sauce
  • Salt and black pepper to taste

  • 1 pint grape tomatos, quartered
  • 2 cloves garlic, finely minced
  • 1/4 cup extra-virgin olive oil
  • Salt and black pepper to taste


  • Grape tomato sauce Simmer tomatoes, garlic and oil over low heat for 20 minutes until tomatoes begin to break down. Add salt and pepper, remove from heat and set aside.
  • Over medium heat, sauté onion, garlic, mushrooms and pepper in butter until softened.
  • In a large bowl, mix the sautéed vegetables, meat, eggs, breadcrumbs and seasonings. Transfer mixture to a metal or ceramic loaf pan and bake at 350°F for 1½ hours. Remove from oven, drain juices from pan and let meatloaf sit, wrapped in foil, for 10 minutes.
  • Cut meatloaf into thick slices, drizzle grape tomato sauce on top and serve with creamy mashed potatoes and glazed carrots.