Western Whitetail

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Venison Swirl Meatloaf

Venison Swirl Meatloaf

by Tiffany Haugen 

There are countless ways to prepare venison, and grinding it makes it even more versatile. From chili to soups, lasagna to spaghetti, often times it can be substituted directly for beef. To ensure a moist meatloaf, the vegetables stuffed inside this recipe won’t fail. This is a family favorite, not matter what time of year it’s prepared.

Venison Swirl MeatloafIngredients 

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 cup shredded carrot
  • 1/2 cup diced celery
  • 3 cloves minced garlic
  • 2 cups packed cooked spinach
  • 2 pounds ground venison
  • 1 egg
  • 2 teaspoons salt
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/3 cup marinara sauce
  • 1/4 cup parmesan cheese

In a skillet: sauté onion, pepper, carrot and celery in oil, on medium-high heat, until soft. In a large bowl: mix meat, egg and seasonings. Spread meat mixture on to waxed paper (about 3/4”). Spread spinach, parsley and sautéed vegetables evenly over meat. Carefully roll meat around vegetables. Place on a baking sheet. Cover with marinara sauce and bake in a preheated, 350º oven, for 35–45 minutes or until internal temperature reaches 165º. Garnish with Parmesan cheese if desired.