Irish Venison Meatloaf with Coleslaw & Spinach Cream Sauce

Irish Venison Meatloaf with Coleslaw Spinach Cream Sauce 2 Prep Time:  |  Cook Time:  |  Servings: 2  |  Calories:

Recipe by Jeff Benda

  • *Venison Meatloaf Ingredients:
  • 3 lbs Ground Venison
  • 2 cup Italian-style panko bread crumbs
  • 4 tbsp Huntchef Speed Beef Rub seasoning
  • 2 Yellow Onion, finely chopped
  • 4 Eggs, beaten
  • 1 cup Heavy Whipping Cream
  • 8 oz Irish Cheddar Cheese, freshly grated
  • *Coleslaw & Spinach Cream Sauce Ingredients:
  • 6 tbsp Butter
  • 8 cups Tri-Color Coleslaw
  • 4 cups Fresh Spinach or Kale, roughly chopped
  • 2 tbsp Apple Cider Vinegar
  • Salt and Pepper to taste
  1. *Venison Meatloaf Instructions:
  2. Preheat oven to 350 degrees F
  3. In a large bowl, combine the ground venison, bread crumbs, Huntchef seasoning, yellow onion, eggs, and heavy whipping cream and mix lightly with a fork. 
  4. Spray a 9-inch by 5-inch loaf pan with cooking spray
  5. Lightly press 1/2 meat mixture into the loaf pan
  6. Spread the grated Irish Cheddar cheese in the middle of the meat mixture, leaving 1-inch around the edges.
  7. Add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese.
  8. Bake at 350 degrees F for 45 minutes until the internal temperature reaches 160 degrees.
  9. Remove from oven and let rest for 10 minutes before slicing and serving
  10. *Coleslaw & Spinach Cream Sauce:
  11. While the meatloaf is resting, add the butter to a large skillet over medium-high heat
  12. Add the coleslaw and cook for 5 minutes, stirring often
  13. Add the spinach or kale and cook for another 2 minutes.
  14. Add the apple cider vinegar, salt, pepper, and curry powder and cook for another minute
  15. Add the heavy whipping cream, stir together, and remove from heat. 
  16. When ready to serve, place a couple of slices of the venison meatloaf over some mashed potatoes and spoon some of the coleslaw and spinach cream sauce over it.
  17. Enjoy!

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