Venison Meatloaf
  • 2 large eggs
  • 1 cup tomato sauce
  • 1 medium onion, finely chopped
  • 1 medium zucchini, shredded
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground venison
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons apple cider vinegar
  • 2 cups tomato sauce
  • 2 small apples, peeled and shredded
  • 6 ounces tomato paste
  • 1 small sweet onion, diced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons paprika
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  1. Preheat oven to 350 F.
  2. Mix all of the ingredients for the meatloaf together in a large bowl; the mixture will be wet and loose. Gently form a loaf shape in a 7" x 11" glass baking dish (it will spread slightly). Bake for 60 minutes, or until a meat thermometer reads 160 F. Allow to rest for 10 minutes before slicing and serving.
  3. While the meatloaf is in the oven, combine all of the sauce ingredients except the olive oil in a large, heavy bottomed saucepan. Bring to a boil and cook 1 minute. Reduce heat to medium low and simmer, stirring occasionally, for about 20 minutes, or until the apples and onions have cooked down.
  4. Remove from the heat and allow to cool briefly. Transfer to a food processor, or using an immersion blender, process until smooth. Add the olive oil and blend again. Serve over the sliced meatloaf.
  5. Nutrition (per serving): 246 calories, 7g total fat, 66.9mg cholesterol, 3687.3mg sodium, 697.7mg potassium, 18.8g carbohydrates, 4.1g fiber, 11.7g sugar, 29.5g protein
Recipe by Jan's Sushi Bar at