Wild Game Recipe: Meatloaf

We love sharing recipes inspired by Nevada Foodies. Today we’re sharing their Wild Game Meatloaf with Sun-Dried Tomatoes, however we have a couple tweaks to make it perfect to us! Enjoy, and be sure to check out their website for wild game inspired recipes.


  • 1 1/2 pounds ground wild game
  • 1 cup sun-dried tomatoes, julienne cut
  • 1 cup onion, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons unsalted butter
  • 1 cup ground oats
  • 1 egg
  • 1 teaspoon sea salt
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded pepper jack cheese

Meatloaf Sauce

  • 1 cup sir kensington ketchup
  • 1/2 cup sun-dried tomatoes, julienne cut
  • 1 tablespoon honey


Preheat oven to 375°F. Heat a skillet over medium heat and melt butter. Sauté onions, mushrooms and garlic. Remove from heat when done. Using a large bowl, mix together ground wild game, sun-dried tomatoes, oats, egg, salt and cheeses. Add the onions and mushrooms and mix well. Press meat mixture into a 9×5 inch loaf pan and cover with foil. Bake in oven for 45 minutes. Remove foil and smother the top of the meatloaf with the sauce.  Continue to bake until fully cooked about 15-20 minutes. Remove from oven and let rest for 10 minutes. Remove meatloaf from pan and serve with roasted veggies or a salad.