Venison Meatloaf Sandwiches

Meatloaf is great and all, but venison makes this recipe even better



(Photo courtesy of “The Sporting Chef”)



  • 2 tablespoons olive oil
  • 1 cup onions, finely diced
  • 2 jalapeno peppers, seeded and minced
  • 6 garlic cloves, minced
  • 1 1/2 cups crushed tortilla chips
  • 2 eggs, lightly beaten
  • 1 cup tomato salsa (your choice of mild, medium or spicy)
  • 1 1/2 cups fresh corn kernels
  • 1 cup shredded Mexican cheese blend
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin powder
  • 1 teaspoon salt
  • 1 1/2 pounds ground venison, elk, etc.
  • 1 pound lean ground beef
  • 1/2 pound chorizo sausage, casing removed, crumbled
  • 1 cup sour cream
  • 3 tablespoons ketchup
  • 1 tablespoon lime juice



Heat oil in a skillet over medium heat and add onion, jalapeno pepper and garlic. Sauté until onions are translucent. Allow to cool.

In a large bowl, combine tortilla chips with next 8 ingredients and mix well. Add venison, beef, chorizo and cooled onion mixture. Mix all ingredients thoroughly with your hands.

In a lightly oiled loaf pan or baking dish, form into a loaf about 4 inched tall. Bake in a preheated 375 degree oven for 50 minutes or until internal temperature is 155 degrees. Lightly cover with foil and allow to rest for 10 minutes before serving.

For a sauce, whisk together sour cream, ketchup and lime juice. To serve, either serve on grilled sourdough bread as pictured OR slice meatloaf and arrange on plates.

Note: Try this recipe with ground waterfowl breasts!