Cajun-Style Venison Meatloaf

Meatloaf is a great comfort food and can be made a variety of ways. This recipe is a detachment from the one that mom made, but it’s still really tasty, just a bit spicy. You can substitute ground venison for the beef, but still use the pork shoulder for moisture. The squash casserole is easy to make and goes well with the meatloaf. I hope you enjoy it!

Cajun-style venison meatloaf with tomato gravy.


1 medium yellow onion — chopped

1 stalk celery — chopped

½ medium red bell pepper — core, seed, chop

2 green onions – chopped small

1 small can – diced green chiles- tasty and not too hot

1 clove garlic — minced

½ t ground cumin

3 T Texas Gourmet’s Jalapeno Kiwi Jelly

½ t black pepper – finely ground

¼ t nutmeg

2 T Worcestershire sauce

2 T Texas Gourmet’s Sweet Chipotle Season All

2 T unsalted butter

¼ cup canned milk

1 cup bread crumbs — fine, dry

1 lb lean ground beef (or substitute with venison)

½ lb lean ground pork shoulder

2 eggs — slightly beaten


1. Preheat the oven to 375F. In a medium sized bowl, mix the onion, celery, bell pepper, green chilies, garlic, cumin, black pepper, Sweet Chipotle Season All, nutmeg, and Worcestershire sauce.

2. Melt the butter in a heavy 10 inch skillet over moderate heat. Add the above vegetable/spice mixture, & cook, uncovered, for 6 minutes, stirring constantly, until the onions & peppers are soft. Remove from the heat and let cool until warm to the touch. Mix in the milk, ½ of the ketchup, & bread crumbs. (Use your hands to mix well) 

3. In a large bowl, combine the beef, pork, eggs, and the bread crumb and sautéed vegetable mixture. Pack the meatloaf mixture into a greased, 9″ x 5″ x 3″ loaf pan. In a small bowl, combine the remaining ketchup with the Texas Gourmet’s Jalapeno Kiwi Jelly, then spread over the meatloaf.

At this point the meatloaf can be covered tightly with aluminum foil & stored. Refrigerate for up to four days. Freeze for up to three months. (Place the covered meatloaf in the freezer. When frozen, remove from the pan, wrap in heavy duty aluminum foil, label and return to freezer)

4. Bake the meatloaf, thawed and uncovered, for 30 minutes covered and 25 minutes uncovered or until nicely browned and pulls away from the sides of the pan. Allow 10 minutes to rest then slice to desired thickness and serve with mashed potatoes and tomato gravy and squash casserole. Now that is some darn good, and truly delicious cooking!

Email Bryan Slaven at


See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com


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