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Sometimes you just need a good ol’ home cooked comfort dinner like mom does it (with all the fixin’s) and I promise this recipe won't disappoint.

Venison & Beef Meatloaf

Yields: 4

Tools: Cutting board, Chef knife, garlic press, 1 teaspoon, 1 tablespoon, whisk, spatula, sauté pan, loaf pan (I used a silicone one), large mixing bowl, small bowl

Oven temperature: 400 Degree Fahrenheit


  • 1 lb ground venison

  • 1 lb grassfed ground beef

  • 1 tablespoon olive oil

  • ¼ cup finely chopped onion

  • 1 tablespoon minced garlic

  • ½ cup rolled oats

  • 1 egg

  • 2 tablespoons ketchup

  • 2-3 large pinches of salt

  • 4 turns of freshly ground black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 tablespoon Herbs de Provence

For sauce topping:

  • ¼ cup ketchup

  • 2 tablespoons dark brown sugar

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  1. Add olive oil to sauté pan and set on med-low heat

  2. Finely chop onion and minced garlic - add to sauté pan and cook until fragrant (take off heat to cool and set aside)

  3. In a large mixing bowl whisk the egg, add meat, oats, and rest of the seasonings and onion/ garlic mixture; mix all until well incorporated

  4. Spray loaf pan with nonstick spray and add ingredients from bowl

  5. Cook for 25 minutes at 400* F

Once the meatloaf is cooking make your sauce for the top of the loaf

Combine all the ingredients in a bowl and whisk until blended

After the 25 minutes add the sauce to the top of the meatloaf continue to cook for another 10-15 minutes or until the juices run clear.

*Venison is a deeper red color before cooking because there is no marbling*

I served the dish with some creamy garlic mashed potatoes, green beans.

Hope you enjoy it as much as we did!

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