Recipes Included On This Page Venison Meatloaf with Mushroom Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Venison Meatloaf with Mushroom Sauce Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 15 ounces tomato sauce, approximately 1 large sweet onion, finely diced 3 cups dried bread crumbs 6 pounds ground venison, or mixed meats salt pepper Glaze: 1/2 cup brown sugar 1/4 cup mustard 1/4 cup cider vinegar Sauce: 1/2 cup sweet onion, finely diced 1 pound mushrooms, sliced 2 tablespoon butter 2 tablespoon canola oil 1/4 cup flour 3 cans beef broth, more or less depending on thickness desired salt and pepper, to taste Any ground meat could be used in this recipe. The brown sugar/mustard/vinegar topping makes for a unique meatloaf. I sized this recipe to have leftovers the next evening. It should downsize readily. In a medium bowl, mix together eggs, tomato sauce, onion, bread crumbs. Add salt and pepper to taste. Place venison in a large bowl and spread it out; add about half of the bread crumb mixture and mix well. Add additional bread crumb mixture as necessary to get the desired consistency. You do not want this too wet; it must form stand-alone loaves. Combine brown sugar, mustard and vinegar; set aside. Set a wire rack into a rimmed baking sheet, place a sheet of heavy duty foil wrap in the center of the rack (not to the edge), pierce the wrap in a few places to allow grease to run down into the pan. Spray the wrap with oil. I also line the baking sheet before I put in the rack to make clean-up easier. Separate the meat mixture in half placing both halves on the prepared baking sheet, forming them flat on top with a slight slope to center. Poke a few holes (Use a wooden spoon handle for this) into loaves and pour mustard mixture over both of them. Bake uncovered at 350F for approximately 90 minutes; internal temperature must reach 165F. If the meatloaf begins to brown too quickly, cover loosely with foil. Remove from oven and let set for 10 - 15 minutes before slicing and serving. Sauce: While the meatloaf is baking, sauté the diced onion and mushrooms in the butter and oil until tender. Add the flour; whisk and cook until lightly browned. Add the broth and simmer for about 10 minutes. Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce. Notes: Made by Art March 2010; everyone enjoyed it. I served it with a combination of mashed turnips and cauliflower and Doris made fresh green beans sautéed with bacon. The sauce is excellent. Contributed to the FareShare Gazette by Art; 25 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 6g Fat (54.5% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.