Ground Venison Meatloaf


  • 1 Tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 1/2 pounds ground venison
  • 3/4 lbs ground pork
  • 1/2 cup soft fresh bread crumbs
  • 1/3 cup milk
  • 1 tsp salt
  • 3/4 tsp rubbed sage
  • 1/2 tsp ground allspice
  • 1/4 tsp pepper
  • 1/3 cup plum jam, finely chopped
  • 2 Tbsp bourbon
  • 1 large egg


Preheat oven to 350° F. Lightly grease a 9x5x3-inch loaf pan; set aside.

Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine.

Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil.

Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled.

Servings: 8
Submitted by: Recipe Group Member

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