Venison Mushroom Meatloaf Recipe

Name: Venison Mushroom Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 5 cups sliced brown mushrooms; 1 red bell pepper, chopped fine; 1/2 cup grated carrot; 1 medium yellow onion, chopped fine; 2 -3 cloves garlic, minced; 1 teaspoon dried basil; 1 egg, beaten; 1/4 cup chili sauce, like heinz; 1/2 cup dry breadcrumbs, like progresso; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 lbs ground venison; 2 tablespoons flour; 1 1/2 cups beef stock; 2 tablespoons red wine vinegar

Servings: persons

2 tablespoons olive oil
5 cups sliced brown mushrooms
1 red bell pepper, chopped fine
1/2 cup grated carrot
1 medium yellow onion, chopped fine
2 -3 cloves garlic, minced
1 teaspoon dried basil
1 egg, beaten
1/4 cup chili sauce, like heinz
1/2 cup dry breadcrumbs, like progresso
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs ground venison
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons red wine vinegar

1
Preheat oven to 350 degrees.
2
In a large skillet heat oil over medium heat.
3
Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
4
Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
5
Set skillet aside.
6
In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
7
Mix in the venison and 1 cup of the mushroom mixture.
8
Pack lightly into a 8x4 inch loaf pan.
9
Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
10
Let stand for 5 minutes and drain off any fat.
11
Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
12
Cook, stirring for 2 minutes.
13
Whisk in stock, red wine vinegar and bring to a boil.
14
Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
15
Serve with Venison Loaf.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 5 cups sliced brown mushrooms, 1 red bell pepper, chopped fine, 1/2 cup grated carrot, and more.

Yes, Venison Mushroom Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Mushroom Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions