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Venison Meatloaf with Herb Crust

Russ Myers


This recipe is also good for beef. You can substitute any herbs for this crust. In a pinch you can substitute dried herbs or herb blends like Italian seasioning.

★★★★★ 2 votes
6 / 8
20 Min
1 Hr 30 Min


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1 lb
ground venison
1 lb
ground veal
1 lb
ground spicy italian sausage
1 1/2 c
finely diced onions
6 clove
garlic, minced
2 large
1 1/3 c
tomato salsa
1 Tbsp
chili powder
2 tsp
kosher salt
1 tsp
black pepper, coarsley ground
1 c


1 c
butter, melted
1 1/2 c
2 Tbsp
fresh rosemary leaves, minced
1 Tbsp
fresh thyme, minced
1/2 c
onion, finely diced
4 clove
garlic, minced
1/3 tsp
kosher salt
1/4 tsp
freshly ground black pepper

How to Make Venison Meatloaf with Herb Crust


  • 1In a bowl, mix all ingredients, except Herb Crust. Continue to combine ingredients, mixing well with your hands, until well mixed.
  • 2Place into a well greased baking dish and form a rectangle, about 3 inches tall.
  • 3Spread the Herb Crust over top of meat. Place dish into a preheated 350 oven for 1 1/2 hours or until internal temperature is 160 to 170 degress F.

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About Venison Meatloaf with Herb Crust

Main Ingredient: Wild Game
Regional Style: American

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