Ingredients
450 g ground venison
0.5 yellow onion, chopped
60 ml barbecue sauce
1 egg
1 (110 g) packet saltine crackers, finely crushed
30 g brown sugar
30 ml Worcestershire sauce
0.5 tsp dried sage
0.5 tsp steak seasoning
3 slices bacon
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a large bowl, mix together the ground venison, chopped onion, 60 ml of barbecue sauce, egg, crushed saltine crackers, brown sugar, Worcestershire sauce, dried sage, and steak seasoning until thoroughly combined.
Step 3
Pack the mixture into a 7x18 cm loaf pan, then lay the bacon slices over the top.
Step 4
Bake in the preheated oven for about 35 minutes, or until the meatloaf is no longer pink in the center and the bacon is crispy. Use an instant-read thermometer to ensure that the center reaches at least 70°C (160°F).
Step 5
While the meatloaf is baking, prepare the barbecue sauce. In a small saucepan over medium heat, combine the remaining barbecue sauce, brown sugar, and Worcestershire sauce. Simmer for 5 minutes, whisking constantly, until the sauce is heated through and slightly thickened.
Step 6
Pour the barbecue sauce over the cooked meatloaf and allow it to rest for 5 minutes before serving.