Venison-Pork Sausage Meatloaf

Since we have a freezer full of venison and pork, Dave has been on the lookout for good recipes for both. Meatloaf has never been a favorite food for me and I rarely make it, so I was perfectly happy to let Dave search for meatloaf recipes. He ended up developing his own original recipe and it was tasty enough to make me change my tune about meatloaf!

Venison Pork Sausage Meatloaf

  • 1 pound ground venison
  • 1 pound ground pork sausage (You could also substitute ground beef for the sausage.)
  • 3 eggs, beaten
  • 1 c. milk
  • 1 medium onion, chopped and sauteed in 2 t. olive oil
  • 1 t. minced garlic
  • 1/2 c. rootbeer (optional)
  • 1 c. uncooked rolled oats
  • 2 T. brown sugar
  • 1/2 c. grated Italian cheese mix (Romano, Parmesan, and provolone)
  • 1 1/2 c. breadcrumbs
  • 1 t. salt
  • 1 t. pepper
  • 2 T. Worcestershire sauce
  • 2 T. mustand
  • 1/2 c. ketchup

Mix all ingredients together thoroughly by hand. Press into two loaf pans. Smooth each loaf and cover the top with barbecue sauce. Cook at 375° for 50-60 minutes or until the center of the meatloaf registers at least 160° on a quickread thermometer. Let stand for 10 minutes before cutting.

One of the suggestions that Dave saw that we plan to try next time is using muffin tins to make mini-meatloafs.

This meatloaf was also delicious as leftovers on sandwiches.


7 thoughts on “Venison-Pork Sausage Meatloaf

  1. Pingback: Venison-Pork Sausage Meatloaf - Recipes World

  2. Grandma Hooeboom always roasted a pork roast along with a venison roast. Since the venison tends to be very lean and sometimes can taste gamey, the pork roast counteracts both the gamey flavor and keeps the venison from being dry.
    I am curious about adding root beer to the meatloaf though. Can you taste the flavor?
    Love, Aunt Joan

  3. I’m with you on meatloaf. There are so many more interesting things to eat, as far as I’m concerned. But this sounds like a tasty one. While the muffin pan mini-meatloafs sound like a novel persentation, I’d stick with the full loaf. I’m guessing the smaller ones would end up being pretty dry by comparison.

  4. Joan, I wouldn’t say that the meatloaf tastes like rootbeer….but the rootbeer adds to the complete flavor.

    Terry, Thanks for visiting. I’ve enjoyed browsing your blog. You could be right about the smaller meatloaves (meatloafs?) drying out. The big one was nice and moist but not greasy at all.


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