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.
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 30 minutes
- 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)
1. Preheat oven to 375 degrees.
2. Combine onion, jalapeño pepper and garlic in a large bowl. Add tortilla chips with next 8 ingredients and mix well. Add ground venison, beef and chorizo sausage. Mix all ingredients thoroughly with your hands. In a lightly oiled loaf pan or baking dish, form into a loaf about 4 inches tall.
3. Bake for 50 minutes or until internal temperature is 155 degrees.
4. Remove from oven and lightly cover with foil. Allow to rest for 10 minutes before slicing into 1-inch thick slices.
5. Serve venison meatloaf with salsa, mustard or chipotle mayonnaise.
About This Mexican Venison Meatloaf Recipe:
This venison meatloaf recipe is a great way to use up inventory from the freezer and – best of all – it works with just about any combination of game meats like venison, wild turkey and upland game birds, provided that you add at least one-third ground beef to the mix. If you don’t own a meat grinder, you can process thawed game meat by cutting it up into bite-sized chunks and quickly pulsing in a food processor until the meat is roughly the size of a garbanzo bean.