Recipes

Mexican Venison Meatloaf Recipe

Serve this tasty venison meatloaf recipe with a side of salsa, mustard or chipotle mayonnaise. (Photo courtesy of Scott Leysath,
Serve this tasty venison meatloaf recipe with a side of salsa, mustard or chipotle mayonnaise. (Photo courtesy of Scott Leysath, "The Sporting Chef")

This venison meatloaf recipe is jam-packed with flavor and can help clean out the wild game still in the freezer

Occasionally, I come up with a recipe that really makes me happy. It tastes so good that I can’t imagine anyone not liking it, but I know the mere mention of the word “Mexican” will put fear in the minds of those whose palates can’t take heat. Rest assured, this venison meatloaf recipe is only loaded with flavor, not fire. Those who like it hot can always ramp up the heat with some additional peppers, seasonings or hot sauce.

Serves: 6-8
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes

Ingredients:

  • 1 cup finely diced onions
  • 2 jalapeño peppers, seeded and minced
  • 6 garlic cloves, minced
  • 1 ½ cups crushed tortilla chips
  • 2 eggs, lightly beaten
  • 1 cup tomato salsa (your choice of mild, medium or spicy)
  • 1 ½ cups fresh corn kernels
  • 1 cup shredded Mexican cheese blend
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cumin powder
  • 1 teaspoon salt
  • 1 ½ pounds ground venison (about 3 cups)
  • 1 pound lean ground beef
  • ½ pound crumbled chorizo sausage (casing removed)

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