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Venison meatloaf

Venison meatloaf

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(1 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins

Easy

Serves 6
This mince loaf with sausage, bacon and game meat is as good cold as it is hot. Serve it with our fruity Cumberland sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal389
  • fat18g
  • saturates7g
  • carbs9g
  • sugars1g
  • fibre1g
  • protein48g
  • salt2.2g
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Ingredients

  • 12 thin rashers streaky bacon
  • 1kg minced venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 1 small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 good-quality pork sausage, meat squeezed from the skins
  • 1 tbsp fresh thyme leaves, plus sprigs to decorate

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 50g fresh breadcrumb
  • 1 tbsp wholegrain mustard
  • splash of Worcestershire sauce
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.

  2. Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).

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Comments (2)

Gadget lady's picture

Very tasty dish I made red wine sauce which went very well with it

harrish's picture
5

Impressive looking tasty dish. I served this with the Cumberland sauce that appeared in the Feb 14 magazine plus added the meat juices from the pan to the sauce. Had the left overs cold the next day with chutneys and salad. Enjoyed by all and will definitely make again.

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