Venison Meat Loaf
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
venison
ground |
|
| ¼ | pound |
sausage
ground |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
butter
softened |
|
| 1 | tablespoon |
bread crumbs
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
onion flakes
dried |
|
| 1 | cup |
water
|
|
| ½ | package |
onion soup mix
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
venison
ground |
|
| 113.4 | g |
sausage
ground |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
butter
softened |
|
| 15 | ml |
bread crumbs
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
onion flakes
dried |
|
| 237 | ml |
water
|
|
| 0.5 | package |
onion soup mix
|
*
|
Directions
Combine all ingredients except the onion soup mix and the cup of water and shape into a loaf.
Place in a lightly greased pan.
Bake 1 hour at 350℉ (180℃).
Baste every 10 minutes with a combination of 1 cup water and ½ package dried onion soup mix.
