Savory Venison Meatloaf
The venison meatloaf wrapped in bacon is great the next day between two slices of buttered bread for a meatloaf sandwich!
ground venison
1
pound
yellow onion, chopped
½
barbecue sauce, divided
1
cup
egg
1
large
saltine crackers, finely crushed
1
(4 ounce) packet
brown sugar, divided
4
tablespoons
Worcestershire sauce, divided
3
tablespoons
dried sage
½
teaspoon
steak seasoning
½
teaspoon
bacon
3
slices
 Preheat the oven to 350 degrees F (175 degrees C).
  Mix together venison, onion, 1/4 cup barbecue sauce, egg, crushed crackers, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, sage, and steak seasoning in a large bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan. Lay bacon slices over the top.
  Bake in the preheated oven until no longer pink in the center and bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  Meanwhile, stir together remaining 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a small saucepan over medium heat. Simmer for 5 minutes, whisking constantly, until sauce is heated through and slightly thickened.
  Pour sauce over cooked meatloaf and let rest for 5 minutes before serving.
