Dinner

Salsa Venison Meatloaf is for Dinner.

Salsa Venison Meatloaf takes 20 minutes to prepare.

Salsa Venison Meatloaf takes 35 minutes to cook.

Salsa Venison Meatloaf makes 6 servings.

The ingredients for Salsa Venison Meatloaf are:

1 lb ground venison
2 egg whites (from large eggs)
3/4 cup Whole Wheat Ritz cracker crumbs (about 18 crackers)*
1/3 cup salsa
1/3 cup catsup
1 pkg. dry onion soup mix (optional)
3 cloves garlic, diced
1/2 - 3/4 cup diced red onion
non-stick cooking spray or olive oil
salt and pepper to taste

Here is how you make Salsa Venison Meatloaf:

Saute onion and garlic in 1-2 sprays of olive oil/cooking spray until onion becomes slightly transparent (may add a small about of water to prevent sticking/scorching). Mix onion and garlic with remaining ingredients in a large bowl -- use your hands or let your kids help! Form into six individual loaves, each the size of the amount that can be pressed between two cupped hands. Place loaves on cookie sheet, lightly sprayed with olive oil. Bake at 375 for 30-40 minutes until loaves begin to brown on top. Makes 6 individual loaves, approximately 6 oz each.*Substitute 3/4 cup oats for cracker crumbs for gluten-free meatloaf. The texture changes slightly but there is no noticeable taste difference.Add chilli powder and/or cumin for spicier, mexican-style meatloaf or add 2 tsp Worcestershire sauce for meatloaf like your grandmother made it.Number of Servings: 6Recipe submitted by SparkPeople user CHRISMER4.

The nutritional information for Salsa Venison Meatloaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.7

• Total Fat: 8.6 g
• Cholesterol: 74.0 mg
• Sodium: 829.4 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.5 g
• Protein: 22.4 g