Venison Meatloaf

Venison Meatloaf

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


  1. 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.
  2. Over medium heat, sauté onion, garlic, mushrooms and pepper in butter until softened.
  3. 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.
  4. Cut meatloaf into thick slices, drizzle grape tomato sauce on top and serve with creamy mashed potatoes and glazed carrots.
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