Venison Meatloaf

Try venision meat for a leaner comfort-food favorite.

by Dani Yokhna
Cook your own Venison Meatloaf with Hobby Farms

In this recipe, venison, a lean meat, benefits from the addition of ground pork, bacon and sour cream for extra fat and flavor.


  • 1½ pounds ground venison
  • 1/2 pound ground pork
  • 1/4 pound bacon, put through a meat grinder or very finely minced
  • 2/3 cup finely chopped onion
  • 2/3 cup fresh bread crumbs
  • 1/3 cup sour cream
  • 1/3 cup currant, lingonberry or plum jelly
  • 1 large egg
  • 3 T. dry red wine
  • 1 tsp. lemon zest
  • 1 tsp. salt
  • 3/4 tsp. crumbled dried sage leaves
  • 1/2 tsp. ground allspice
  • 1/2 tsp. freshly ground black pepper

Preheat oven to 350 degrees F.

Place all ingredients in a large bowl. Use your hands to mix until all ingredients are evenly worked into one another.

Place meatloaf mixture into a greased, 9- by 5- by 3-inch loaf pan. Pat the top of the mixture to make it level and cover with aluminum foil.

Bake for 1 hour or until meatloaf is firm and a visual check shows no pinkness. Remove from oven, remove foil and place on a wire rack to cool for 10 minutes. Using oven mitts, lift the pan and tilt gently to drain any collected fat.

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Invert loaf onto a serving plate. Serve hot, or chill and cut into small cubes or slices to serve as an appetizer.

Makes 8 servings.

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