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Venison meatloaf

Venison meatloaf

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal389
fat18g
saturates7g
carbs9g
sugars1g
fibre1g
protein48g
salt2.2g
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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 breadcrumb
  • 1 tbsp wholegrain mustard
  • splash of Worcestershire sauce
  • 1 egg

Method

  • STEP 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.

  • STEP 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 TIPS
MAKE CUMBERLAND SAUCE TO ACCOMPANY YOUR MEATLOAF

Zest 1 orange, then cut away the white pith. Tip the zest into a saucepan and cover with water. Bring to the boil, then drain. Tip the zest back into the saucepan with 6 tbsp redcurrant jelly, 1 tsp ground ginger, 1 tsp mustard powder and 2 tbsp Port. Simmer for about 5 mins. When it’s syrupy, remove from the heat and leave to cool. Will keep in the fridge for up to 1 week.

Goes well with

Recipe from Good Food magazine, February 2014

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A star rating of 5 out of 5.4 ratings
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