Venison meatloaf

Venison meatloaf

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(4 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins


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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  • 12 thin rashers streaky bacon
  • 1kg minced venison



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

  • 1 small onion, finely chopped



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

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


    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



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


  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, questions and tips

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27th Jun, 2016
We were clearing out our freezer when I found some venison casserole meat. It being late June and warm I tried this meatloaf recipe (and the cumberland sauce) which we ate cold with salad (and the next day with pasta). Easy and delicious. I had less meat than the recipe (about 650 gm) but used same quantities of the other ingredients as I was worried about it being too gamey. Turned out just right and will definitely make again.
Gadget lady
6th Mar, 2014
Very tasty dish I made red wine sauce which went very well with it
5th Feb, 2014
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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