Are you looking for a good bacon wrapped venison meatloaf recipe, here it is. It’s the point of the season when we’re all searching for for new ways to enjoy our leftover venison ground meat, and the majority of us prefer alternatives to chili and stew. I understand that not everyone like meatloaf, but I do. It’s a comforting dinner that’s ideal for a cold evening or for a quick meal.
This bacon wrapped venison meatloaf recipe is one of the many recipes that can be eaten on its own, with mashed potatoes, or my personal favorite, baked potatoes. You may also make any meatloaf you prefer; if you are not fond of barbecue sauce, use ketchup; I enjoy both of them, but I prefer dunking my meatloaf into ketchup. So get some ground venison out of the freezer now and put it all together for dinner today.
The most enjoyable aspect of the bacon wrapped smoked meatloaf recipe is making the bacon weave that surrounds a loaf of ground venison. Don’t be intimidated by the bacon weave; once you start doing it, it’s actually rather simple. I’ll lead you over each step.
Homemade bacon wrapped venison meatloaf recipe requires a little additional effort, but it’s well worth it. The bacon, mixed with a dash of sweet and smoky barbecue sauce, adds a unique flavor to traditional meatloaf. In fact, I begin with this recipe for the ultimate basic meatloaf.
When I make this bacon wrapped meatloaf, I nearly usually use ground venison, but you could easily use ground pig, or turkey, or ground chicken instead. The main disadvantage of using ground chicken or ground turkey is that because they are leaner than ground beef, your meatloaf will be less moist.
Cooking Method
- Build a large campfire. Allow the flames to completely burn down to glowing red hot embers. Top with a metal fire grate to hold you cast iron Dutch oven. (Square Kind)
- Break the egg into a big bowl for mixing, then softly beat it with a fork. With the egg, combine the breadcrumbs, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, and salt. Blend until well mixed.
- Next, add the ground venison and blend with the hands until it appears to be fairly well distributed, taking care that you don’t over mix. Move the meat to a square Dutch oven. Put 2 tablespoons barbecue sauce on the top of the meatloaf.
Key Ingredients
2 large egg
1 cup dry breadcrumbs
2 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
2 tsp. Italian seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
3 lbs. lean ground beef
8 tbsp. barbecue sauce, divided
12 slices of bacon
Five Venison Cooking Secrets
Venison is such an adaptable meat for dining because there are no limits to the dishes that an imaginative cook can create, and ground venison offers even more alternatives to the list of excellent dinners that can be derived from our beloved hunting activity.
Ground venison is ideal for a variety of meals, including spaghetti, lasagna, meatloaf, and many more.
REMEMBER, IT IS NOT LIKE COOKING BEEF!!!!!
Burgers on the grill: Make sure your burgers are packed properly, very close together. Cook them over a high heat to seal in the juices. Flip them lightly and as little as possible —hopefully just one time. Be careful to avoid overcooking them.
Just realize that cooking ground venison differs from preparing ground beef. The five categories I’ve provided here are applicable to almost any venison recipe you’ll ever want to make.
Fat not only keeps meat moist, but it also helps ground beef or pork hold together in patties or meatloaf. Don’t worry. This is how to alter the preparation processes for the decreased fat level of ground venison.
Burgers on a pan: Continue to compress patties securely and stir them gently and rarely. Instead of adding fat to your hamburgers, cook them in a few teaspoons of oil. Olive oil has a very pleasant flavor; nevertheless, it should not be heated to excessive temperatures. If you don’t want to bother about olive oil’s low smoking point, substitute ordinary cooking oil.
Taco meat or sloppy Joes (also known as “sloppy does”): First, gently oil the pan to prevent the ground venison from sticking during browning. Then, brown the meat as normal. When you’re finished, you won’t need to pour off the excess fat as you would with ground beef. Instead, add a couple teaspoons of olive oil. Then add the spices and mix.
Meatloaf: Follow our normal bacon wrapped venison meatloaf recipe, but decrease the cooking time somewhat. You may wish to add a little additional moisture in the form of ketchup or barbecue sauce. You may also use other ingredients like as chopped onions and green peppers, which will provide moisture as they break down while cooking. If you want to extend your recipe, use additional egg and breadcrumbs; because venison is so lean, your meatloaf will still be quite meaty.
Spaghetti, lasagna, and other meals made with ground meat: Use your standard recipe with no changes. You’ll just get a somewhat slimmer, tastier version. Venison’s taste stands up nicely in spicy meals that might overpower ground beef.
Why I Love This Bacon Wrapped Venison Meatloaf Recipe
Healthy benefits! Venison, is especially, becoming increasingly popular as a result of the move toward a healthy diet that is lower in saturated fats and has less preservatives and unnatural growth enhancers. Deer meat is beneficial in a variety of ways.
Super Food! Thankfully, venison is an excellent source of vitamins and nutrients, including B vitamins, which can aid in the production of healthy red blood cells.
Healthier than beef! Because deer are are less fatty than cows, venison is often better for you than beef. An typical cut of deer contains about half the calories and one-sixth the saturated fats of a comparable proportioned piece of beef. It provides more protein, vitamins, and minerals than beef.
The 3 Best Ways Of Getting Fresh Venison
Local Butcher Shop
Your neighborhood butcher shop can sometimes have some unusual offerings. Usually, these rarer offerings are seasonal. Venison may be one of the seasonal options that the shop offers. Go in or call and ask the butcher if they ever get in venison. If they don’t, consider asking them to carry it when they can. Venison can be easily frozen, and your local butcher may be open to finding you some if you’re willing to buy in bulk. Small, local shops are more likely to be able to help you find what you need, and if they can’t get it for you, they might be able to point you to someone who can.
Farms, Ranches and Farmer’s Markets
Local farms, ranches or farmers markets are also sources of venison. Some farms and ranches raise deer for slaughter or preform meat processing for hunters, so you may be able to find what you’re after. If they don’t provide people with venison, ask if they know someone who will.
Farmers markets are going to be the best place to get fresh vegetables and fruits, but they can also be a useful source of information. Ask around to see if the vendors know of anyone who sells venison and try to find out how to get the proper contact information.
Meat Suppliers
If all else fails, make some calls and do some research on the Web. There are a number of meat suppliers like Lobel’s of New York, Creekstone Farms and Omaha Steaks that sell a number of different types and cuts of meat. You should be able to find one that supplies venison. See if you can get some meat delivered right to your door or sent to a butcher shop near you. In some cases you’ll have to buy a certain amount of meat, but if you have a decent sized freezer, this shouldn’t be a problem.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Classic Bacon Wrapped Venison Meatloaf Recipe
Q: What is the best type of venison to use for a bacon wrapped venison meatloaf recipe?
A: The best type of venison to use for a bacon wrapped venison meatloaf recipe is a lean cut, such as tenderloin or backstrap. These cuts have less fat and will result in a leaner meatloaf that is less prone to drying out. Avoid using cuts with high fat content, such as shoulder or neck, as they can make the meatloaf too greasy.
Q: How do I prevent the bacon from burning while cooking the bacon wrapped venison meatloaf recipe?
A: To prevent the bacon from burning, make sure to cook the bacon wrapped venison meatloaf recipe at a moderate temperature, around 375°F (190°C). You can also cover the meatloaf with foil for the first 30-40 minutes of cooking to prevent the bacon from getting too crispy. Additionally, you can baste the meatloaf with a mixture of ketchup and brown sugar every 20-30 minutes to keep the bacon moist and promote even browning.
Q: Can I use other types of meat in addition to venison in thebacon wrapped venison meatloaf recipe?
A: Yes, you can definitely mix other meats with venison to create a unique flavor profile. Some popular options include ground pork, beef, or lamb. A 50/50 ratio of venison to other meat is a good starting point, but feel free to experiment with different ratios to find your perfect blend. Just keep in mind that adding other meats may affect the cooking time and temperature, so adjust accordingly.
Q: How do I ensure the bacon wrapped venison meatloaf recipe is cooked to a safe internal temperature?
A: To ensure the bacon wrapped venison meatloaf recipe is cooked to a safe internal temperature, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be at least 145°F (63°C), while medium should be at least 160°F (71°C), and well-done should be at least 170°F (77°C). Make sure to insert the thermometer into the thickest part of the meatloaf, avoiding any fat or bone.
Q: Can I make individual mini meatloaves instead of one large loaf?
A: Yes, you can definitely make individual mini meatloaves using the same recipe. Simply divide the meat mixture into 4-6 portions, depending on the size you prefer, and shape each portion into a small loaf. Place the mini meatloaves on a baking sheet lined with parchment paper and cook for 20-25 minutes, or until they reach the desired internal temperature. Mini meatloaves are perfect for a dinner party or special occasion.
Other Venison Recipes to Try
Easy Campfire Goulash Recipes With Ground Venison
Campfire Tater Tot Casserole Recipe for Ground Venison
Easy Campfire Red Pepper Soup Ground Venison Recipe
Classic Bacon Wrapped Venison Meatloaf Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 2 eggs large
- 1 cup breadcrumbs dry
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 3 lb ground beef lean
- 8 tbsp barbecue sauce divided
- 12 slices of bacon
Video
Instructions
- Build a large campfire. Allow the flames to completly burn down to glowing red hot embers. Top with a metal fire grate to hold you cast iron Dutch oven. (Square Kind)
- Break the egg into a big bowl for mixing, then softly beat it with a fork. With the egg, combine the breadcrumbs, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, and salt. Blend until well mixed.
- Next, add the ground venison and blend with the hands until it appears to be fairly well distributed, taking care that you don't over mix. Move the meat to a square Dutch oven. Put 2 tablespoons barbecue sauce on the top of the meatloaf.
Notes
Follow this 1 2 3 step weave.
- Step 1: Lay the base
Start by placing seven pieces of bacon on a piece of parchment paper. Lay them side by side, leaving no space next to them. - Step 2: Fold down every other piece of bacon
Now you want to take every other piece of bacon and fold it down about 2 inches (starting with the second piece of bacon). Next place a strip of bacon across the base to create the top row, lining up the top edges with the tops of the unturned strips of bacon. With the top row in place, unfold the strips back to where they were. You have just started your bacon weave. - Step 3: Keep weaving
Start from the bottom folding up every other piece of bacon, beginning with the first strip this time. Put the second row of bacon under the first row; you should now see the weave starting to take place. Continue folding up from the bottom, changing between the columns to complete the weave.
Bake for 45 minutes.
Nutrition
