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Venison Meat Loaf

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Submitted by Matt

YIELD

servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

¾ 340.2
POUND G VENISON
ground
¼ 113.4
POUND G SAUSAGE
ground
1 1
EACH EACH EGGS
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML BUTTER
softened
1 15
TABLESPOON ML BREAD CRUMBS
1 5
TEASPOON ML LEMON JUICE
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML ONION FLAKES
dried
1 237
CUP ML WATER
½ 0.5
PACKAGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 242 53% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 853mg 36%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 51g
Vitamin A 6% Vitamin C 6%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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