Venison Meatloaf With Honey Ginger Glaze Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
• Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.

Steps:

• In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• 1) Preheat oven to 350 degrees. 2) Sauté onion, jalapeno peppers, and garlic in the olive oil and butter, until the onions caramelize. 3) Transfer the onion mixture to a large bowl. Allow to cool slightly. 4) Whisk ketchup, Worcestershire sauce, honey, and ginger in a medium bowl. Reserve ½ cup to glaze the tops of the loaves. 5) In the large bowl, combine the remaining glaze mixture with the slightly cooled onion mixture. Add all other loaf ingredients. Mix. 6) Divide mixture in half and transfer to two standard bread pans (10.75W x 6.5L). 7) Spread remaining honey-ginger glaze on top of loaves and bake at least 1 hour (until center temperature registers 160 degrees).

Steps:

• In a large bowl, combine the first eight ingredients. Crumble venison and sausage over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish. Top with bacon strips. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing.

Steps:

• Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
• Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced - or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).