Venison meatloaf

Venison meatloaf

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(1 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
389
protein
48g
carbs
9g
fat
18g
saturates
7g
fibre
1g
sugar
1g
salt
2.2g
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Ingredients

  • 12 thin rashers streaky bacon
  • 1kg minced venison
  • 1 small onion, finely chopped
  • 2 good-quality pork sausages, meat squeezed from the skins
  • 1 tbsp fresh thyme leaves, plus sprigs to decorate
  • 50g fresh breadcrumbs
  • 1 tbsp wholegrain mustard
  • splash of Worcestershire sauce
  • 1 egg

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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).

Recipe from Good Food magazine, February 2014

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Comments

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Gadget lady's picture

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

harrish's picture
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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.

Questions

Tips

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