Make a venison meatloaf for some classic home-style cookin’.
This southwest venison meatloaf recipe will make your meatloaf more exciting. It has a bit of spice in it and in addition to venison, it calls for some chorizo or your spicy sausage of choice.
Your whole family will love this recipe and it takes American home cooking to a whole new level by adding wild game. Meatloaf sandwiches are great so make extra and have it for lunch the next day.
2 pounds ground venison
1/2 pound chorizo
1 cup onions, chopped
2 jalapeño peppers, seeded and minced
6 garlic cloves, chopped
2 cups of crushed tortilla chips
2 eggs, beaten
1 cup salsa
2 cups corn kernels
2 cups shredded Mexican cheese
1 teaspoon cayenne
1 teaspoon chili powder
1/4 teaspoon cumin
dash of salt and pepper
1 cup sour cream
3 tablespoons ketchup
1 tablespoon lime juice
Heat some olive oil and add onion, jalapeño and garlic to sauté. Combine tortilla chips with the eggs, salsa, corn, cheese and spices in a big bowl. Add the meat and the sautéed onion mix. Mix everything together. You can use your hands!
Preheat oven to 350 degrees F. In an oiled or sprayed loaf pan or baking dish, mold a loaf out of the mixture. Bake the loaf for 50 minutes to an hour. You can stab the loaf with a thermometer and it should be 160 degrees internally to be done.
Whisk the sour cream, ketchup and lime juice together to serve with the meatloaf. Garnish with fresh rosemary.
So go get comfy with venison meatloaf!
Recipe adapted by The Sporting Chef’s Better Venison Cookbook.