This comforting Venison Loaf with Noodles is a hearty, family-friendly meal that transforms lean game meat into a tender, flavorful centerpiece. The venison is mixed with milk-soaked bread crumbs and onion soup mix for moisture and depth, then baked until golden and topped with a sweet-tangy glaze and melted jack cheese. Served alongside rich, creamy egg noodles tossed with butter, half-and-half, and poppy seeds, this dish offers a perfect balance of savory and subtle sweetness. It&# 226;ÂÂs an excellent choice for weeknight dinners or casual gatherings, offering robust flavor without overwhelming complexity. The ring mold presentation adds a touch of elegance, making it suitable for both everyday cooking and special occasions. Simple ingredients come together to create a satisfying, home-style experience that appeals to all ages.
Venison Loaf With Noodles
Description
This comforting Venison Loaf with Noodles is a hearty, family-friendly meal that transforms lean game meat into a tender, flavorful centerpiece. The venison is mixed with milk-soaked bread crumbs and onion soup mix for moisture and depth, then baked until golden and topped with a sweet-tangy glaze and melted jack cheese. Served alongside rich, creamy egg noodles tossed with butter, half-and-half, and poppy seeds, this dish offers a perfect balance of savory and subtle sweetness. It's an excellent choice for weeknight dinners or casual gatherings, offering robust flavor without overwhelming complexity.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9-inch ring mold or loaf pan.
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In a bowl, combine milk, onion soup mix, beaten egg, and bread crumbs. Let stand for 5-10 minutes until the mixture is mushy and crumbs are softened.
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Add the ground venison to the bread crumb mixture and mix thoroughly until just combined. Do not overmix.
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Press the venison mixture firmly into the prepared ring mold. Turn out onto a baking sheet or pan.
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In a small bowl, whisk together catsup, brown sugar, and prepared mustard to make the glaze.
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Brush half of the glaze mixture over the top of the venison loaf.
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Bake in the preheated oven for 20 minutes.
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Remove from oven, brush with the remaining glaze, and return to oven. Bake for another 20 minutes.
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Arrange jack cheese slices over the top of the loaf. Bake for an additional 5 minutes, or until the cheese is melted and the internal temperature of the meat reaches 160 degrees F (70 degrees C).
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While the loaf bakes, cook egg noodles according to package directions until tender. Drain well.
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In a large bowl, toss the hot drained noodles with butter, half-and-half, and grated jack cheese until coated and creamy.
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Sprinkle poppy seeds over the noodles and toss gently to distribute evenly.
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Carefully slide the venison loaf onto a serving plate. Spoon the poppy seed noodles into the center ring of the loaf.
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Serve immediately while warm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 716.8kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 3.2g16%
- Cholesterol 140.5mg47%
- Sodium 970.9mg41%
- Total Carbohydrate 84.8g29%
- Dietary Fiber 7.1g29%
- Sugars 10.7g
- Protein 64.2g129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven.
If venison is unavailable, you can substitute with ground beef or turkey. For the noodles, regular egg noodles or wide egg noodles work best. Cheddar cheese can be used instead of jack cheese if preferred.
To ensure the venison loaf stays moist, do not overmix the meat after adding the breadcrumbs. The ring mold shape allows for even cooking and easy slicing. If you don't have a ring mold, you can form the meat into a traditional loaf shape on a baking sheet, but adjust cooking time as needed.
Add chopped onions or bell peppers to the venison mixture for extra flavor and texture. For a richer sauce on the noodles, add a splash of heavy cream instead of half-and-half.
