Tangy Venison Meatloaf
This meatloaf recipe is a bit tangier than one that I usually make. Even picky eaters seem to like it. Serve with the pumpkin roll (recipe below) for a nice treat on a cool Fall evening.
Tangy Venison Meatloaf
2 eggs, lightly beaton
1 (8 ounce) can tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 pounds ground venison
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
2 tablespoons vinegar
DIRECTIONS
In a large bowl mix eggs, tomato sauce, chopped onion, bread crumbs, salt and pepper. Add venison and combine. Place in a 9″ x 5″ x 3″ that has been sprayed with cooking spray. Combine brown sugar, mustard and vinegar and spread over top. Bake, uncovered in a preheated oven at 350 degrees for 70 minutes.
6 servings
Round out the meal with baked potatoes and green beans for a very budget friendly dinner. For a real treat serve with this delicious pumpkin roll:
Creamy Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, room temperature
4 TBSP butter
1/2 tsp. vanilla
1/3 cup nuts
1 cup powdered sugar
Preheat oven to 375 degrees. Line a 15 x 10 inch pan with wax paper.
Break eggs on high speed 4 minutes. Continue beating the eggs while gradually adding the sugar. Add the pumpkin puree and fold in with a rubber spatula to combine. Pour in the lemon juice and mix until well incorporated.
Sift the flour into a separate bowl. Sift the baking powder, cinnamon, ginger, nutmeg and salt in with the flour.
Add the dry mixture to the pumpkin mixture and stir to combine together well.
Spread the batter into the pan evenly. Bake 12 minutes or until a knife inserted in the center of the cake comes out clean.
Sprinkle the powered sugar completely over a clean kitchen towel. Turn the cake out onto the towel and roll up together.
Place the cream cheese, butter and vanilla together and beat until light and fluffy.
Unroll the cake and spread the mixture evenly on the cake. Sprinkle with the nuts.
Roll the cake again and place in the refrigerator for 2 hours or until completely chilled.
Remove and cut into 1 1/2 in slices before serving.
14 Servings
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