Venison Mushroom Meatloaf Recipe - The Washington Post

This meatloaf with venison and mushrooms delivers all the familiar cozy appeal you expect from this comfort food, in a refreshingly different and more healthful way than a typical recipe. One big difference is the type of meat used venison, which is lean and rich-tasting. Ground bison, lean ground beef or turkey (a mix

Democracy Dies in Darknessclock2 hours courseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

This meatloaf with venison and mushrooms delivers all the familiar cozy appeal you expect from this comfort food, in a refreshingly different and more healthful way than a typical recipe. One big difference is the type of meat used — venison, which is lean and rich-tasting. Ground bison, lean ground beef or turkey (a mix of dark and white meat) work well, too. Finely diced, sauteed mushrooms meld with the ground meat, bringing ample moisture, extra savory flavor and a layer of vegetable nutrition to the mix. Instead of the usual breadcrumbs, whole-grain oats lock in moisture as well. Seasoned with onion, garlic, thyme, tomato paste and Worcestershire sauce, and topped with a mustard-molasses tomato sauce, the meatloaf is lighter than a traditional version while still delicious, meaty and satisfying.

Storage: Refrigerate for up to 4 days. Rewarm in a 350-degree oven.

Where to buy: Ground venison can be found at butcher shops and specialty shops. Bison can be found at well-stocked supermarkets and butcher shops.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 8

Directions

Time Icon Active: 30 mins| Total: 2 hours

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees.

  • Step 2

    In a large, preferably nonstick, skillet over medium-high heat, heat the oil until shimmering. Add the onion and mushrooms and cook until the mushroom liquid evaporates and they begin to brown, about 8 minutes. Add the carrot, tomato paste, thyme and garlic and cook, stirring, until aromatic, about 2 minutes. Remove from the heat and let cool completely.

  • Step 3

    In a large bowl, mix together the meat, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper until well combined. Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 9 inches long, 5 inches wide and 2 inches high.

  • Step 4

    In a small bowl, whisk together the tomato sauce, molasses and mustard and pour over the meatloaf.

  • Step 5

    Bake the meatloaf for 50 to 60 minutes, or until a meat thermometer registers 160 degrees. Remove from the oven and let rest for 15 minutes before slicing into 1-inch slices and serving.

    • Substitutions

    Instead of ground venison >> use ground bison, lean ground beef or turkey.

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    Nutritional Facts

    Per serving (one 1-inch-thick slice)

    • Calories

      185

    • Fat

      5 g

    • Saturated Fat

      2 g

    • Carbohydrates

      14 g

    • Sodium

      409 mg

    • Cholesterol

      102 mg

    • Protein

      22 g

    • Fiber

      2 g

    • Sugar

      6 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Olga Massov.

    Published November 30, 2023

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