Ingredients1 h 50 m servings 594
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a roasting pan.
- Mix venison, sausage, onions, and cracker crumbs in a large bowl until well combined. Add the evaporated milk, eggs, barbeque sauce, salt, pepper, and half of the tomato sauce; mix until evenly combined, and let stand 15 minutes. Place onto roasting pan, and shape into a loaf.
- Bake in preheated oven for 30 minutes. Spread top with remaining tomato sauce, and continue baking for an additional hour, until the internal temperature reaches 180 degrees F (82 degrees C).
Per Serving: 594 calories; 31 32.7 43.6 219 2031 Full nutrition
ReviewsRead all reviews 8
As a man who has "plenty" of ground venison in his freezer and loves a good meatloaf, let me say, this was a godsend. I'm from Texas and like things a little warm so I added a couple diced jalop...
Delicious-- I halved the recipe, used ketchup for the tomato sauce, and baked it with potatoes and carrots. The flavor was great.
Just made this tonight. The bbq sauce really gives it that something special. We had bbq sauce served with it instead of our typical ketchup. I did leave out the sausage because when we process ...
I halved the ingredients and that worked well. I am not a fan of meatloaf but my son and husband LOVED this recipe. My husband, who is a picky eater said it may be the best meatloafs he has ev...
I was shocked at how delicious this recipe turned out! I loved it and so did my husband, three year old and ten month old! I used a pound of deer meat, a pound of ground beef and a pound or so o...
The wife is allergic to beef, so I decided to try this recipe as an alternative. Have to say, without a doubt, this is THE-BEST meatloaf we've ever had. And the recipe is easy too. 5 stars!
This was great! I just halved the recipe! My picky 3 yr old loved it so much he had seconds.