Healthy Recipe

October 20, 2013

Recipe: Venison & Quinoa Meatloaf

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Venison Quinoa Meatloaf
Did you know “venison” is the term used for various species of deer and antelope?



Prep time: 20 minutes
Cook time: 60 minutes

Now that the Fall season is starting to hit California the call of comfort food beckons.  One of my comfort foods is meatloaf. I love meatloaves because the prep time is relatively quick, freeing up time for other side dishes while it is baking in the oven.  However, I don’t make them often due to the bath of fat that typically results during cooking.

This time I decided to try using venison thanks to my husband’s recent hunting trip.  As this was my first time using venison, I looked it up in my Food Bible or more correctly known as On Food and Cooking by Harold McGee, and learned that it is recommended to use bacon as a heat shield when cooking with game.

Bacon on anything tastes amazing, so using it wasn’t a problem for me.  I, also, substituted quinoa for traditional breadcrumbs.  Quinoa provides calcium and dietary fiber, and overall is a more nutritious choice than breadcrumbs.

We thoroughly enjoyed this dish and have plenty of venison to last us through the end of the year!


Venison & Quinoa Meatloaf 
(Makes 2 loaves; you can freeze one for later!)

  • 1 large Egg
  • 2 Celery stalks, raw, chopped
  • 2 Cup mushrooms, chopped
  • 3 garlic cloves, chopped
  • 1/2 Cup organic quinoa
  • 3/4 Cup yellow onion, chopped
  • 1/4 Tsp ginger, ground
  • 1 Tsp black pepper, ground
  • 1/2 Tsp sage, ground
  • 1/4 Tsp coriander seed, ground
  • 2 slices bacon, chopped
  • 1/2 Tsp, dijon mustard or spicy brown mustard
  • 2lbs Venison (Deer), ground

Topping and Sauce

  • 4 slices of bacon
  • 1 tsp dijon mustard
  • 1 Tbsp brown sugar
  • 1/2 cup ketchup

Mix egg, chopped celery, chopped mushrooms, chopped garlic, quinoa, chopped onion, ground ginger, pepper, sage, coriander, chopped bacon and Dijon together in a large bowl.

Add ground venison and mix with hands until blended.

Divide meat mixture and pat into two loaf pans.

Top each loaf with 2 slice of bacon.  For sauce, mix Dijon, brown sugar and ketchup well. Brush atop each loaf.

Bake in a 350 degree oven for 1 hour. Let stand 10 minutes prior to serving.


Venison Quinoa Meatloaf Nutrition Information

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