Amazing Venison Meatloaf

This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 344 Calories

Ingredients

• 2 large eggs
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon ground sage
• 1 teaspoon red pepper flakes
• 1 tablespoon bacon grease
• cooking spray
• ½ teaspoon finely ground black pepper
• 1 ½ pounds ground venison
• ½ pound pork sausage (such as Jimmy Dean®)
• 2 onion sandwich buns (such as S. Rosen's®)
• 1 ½ fluid ounces brandy (such as Christian Brothers®)
• ½ teaspoon seasoned salt (such as LAWRY'S®)
• ½ teaspoon garlic and herb seasoning (such as McCormick®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

Step 2

Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.

Step 3

Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.

Step 4

Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).