Beef / Pork

Venison Parmesan meatloaf takes several minutes to prepare.

Venison Parmesan meatloaf takes 60 minutes to cook.

Venison Parmesan meatloaf makes 10 servings.

The ingredients for Venison Parmesan meatloaf are:

16 oz Venison, ground
454 grams Pork and Beef Sausage
4 tbsp Extra Virgin Olive Oil
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
.5 tsp Basil
.5 tsp Dried Thyme (by ARCTIC.ORCA)
5 tsp Dried Oregano (by ARCTIC.ORCA)
2 clove Garlic
1 small Onions, raw
.25 tsp Salt
.24 tsp Pepper, black
0.50 cup Kraft Shredded Parmesan Cheese Natural Cheese
0.5 cup Spaghetti Sauce, Classico Tomato & Basil
1 serving Cheeses mozarella Kraft finely shredded (1/4 cup)
4 tbsp Cheese Pecorino Romano Kirkland (by ANNA321)

Here is how you make Venison Parmesan meatloaf:

Preheat oven to 350 degrees. Lightly grease large loaf pan with cooking spray. Set aside. Mix together 1 pound ground venison, 1 pound venison sausage and 1/4 cup EVVO. Combine venison mixture, eggs, breadcrumbs, thyme, oregano, basil, minced garlic, chopped onion, salt pepper and parmesan cheese. Place the mixture in greased loaf pan and form into a loaf. Top the meatloaf with the pasta sauce. Place loaf pan on a baking sheet and bake in preheated oven for 1 hour. Sprinkle with combined mozarella and pecorino cheese and bake until cheese is melted. Remove meatloaf from oven and allow to rest for 5 to 10 minutes before serving. Serving Size: Make 10 4 oz slicesNumber of Servings: 10Recipe submitted by SparkPeople user CHIC-ADEE.

The nutritional information for Venison Parmesan meatloaf is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 372.5

• Total Fat: 28.8 g
• Cholesterol: 85.3 mg
• Sodium: 647.4 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 0.6 g
• Protein: 21.9 g