Italian Deer Meatloaf
Ingredients:
- 2 lb. venison, ground
- 6 oz. of chicken stuffing mix, unprepared
- 1 Tbsp. of salt
- 1 Tbsp. of black pepper
- 1/2 Tbsp. of garlic powder (optional)
- 14.5 oz. of Italian-style diced tomatoes
- 2 eggs
- 1 onion, diced
- 2 cups spaghetti sauce
- 1.5 cups of mozzarella cheese
Getting it done:
- Heat the oven to 375°F. Mix everything except for 1 cup of spaghetti sauce and the mozzarella cheese which are reserved for the top.
- Spray a 9″ x 13″ baking dish with cooking spray. Divide the mixture into two balls and shape them into loaves, trying to make them even so they will bake evenly.
- Bake the meatloaf for 50 minutes or until it reaches a temperature of 160ºF. Then spoon 1/2 cup of spaghetti sauce over each loaf.
- Sprinkle them with mozzarella cheese and bake for another 5 minutes or until the cheese has melted.
- Let's eat!
Stay Healthy
Yield: 2 small meatloaves cut into 16 1″ Slices
Serving Size: 2 Slices of Italian Deer Meatloaf
Calories: 359
Fat: 19 g
Carbohydrates: 14 g
Notes
If you have more patience than me, you can use the jumbo cupcake tins or a jumbo muffin pan and make mini Italian meatloaves.
You can freeze the Italian Deer Meatloaf (mini or regular) for later use, with a vacuum sealer or a good quality freezer bag. This really helps when you need dinner in a hurry.
Thanks for the recipe. I can’t wait to try it this evening.
You are very welcome. I hope you enjoy it!
Made this meatloaf Sat. It is just great. I made two loaves, I vacuum sealed and froze one. My wife won’t eat deer meat so I am going to eat it for a few meals and a few sandwiches now and then. I got a few deer this year so I will be trying more of your recipes. Keep up the good work.
Congratulations on getting a few deer this year! I’m so glad you enjoyed the meatloaf. Freezing it is a great idea. I hope you find more recipes on the site that you enjoy.
I don’t normally leave comments, but thought I needed to. Awesome recipe. Can’t wait for leftovers tomorrow night.
Thank you for taking the time to leave a comment! It makes me so happy when people enjoy my recipes. That encourages me to keep doing what I’m doing.
Does it make a huge difference if you use Turkey stuffing instead of chicken stuffing?
Hi Melissa! Either one will work just fine. In my opinion, there’s not much of a difference between the two.
To make and freeze, do you freeze before it’s cooked or after?
I have always frozen the meatloaf after it was cooked. I suppose you could freeze it before or after but I’m not sure.