Spicy Venison, Sausage, and Bacon Meatloaf

I like meatloaf. (It’s not scary people!) I’ve made it three ways before, with turkey, venison, and bacon. All three were good. But I like mixing it up and trying meatloaf different ways each time. So here’s a new one with venison AND bacon…AND sausage. The trifecta of meat. In loaf. The recipe inspiration comes from The Paleo Periodical. I wasn’t really clear on what classified as a green chile so I just used a jalapeno. LOL I also substituted chili garlic paste for the garlic, as usual. Between the two, it was sufficiently spicy. And meaty. 🙂


  • 4 slices bacon
  • 1 lb ground venison
  • 1 lb ground pork
  • 1 jalapeno
  • 1/2 sweet onion
  • 2 tbsp chili garlic paste
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tsp cayenne
  • 1 egg
  • salt and pepper to taste

Of course, first fry up your bacon in your preferred method. I like to bake mine at 350 for about 30-40 minutes. Once cooled, cut or break into bits. Here’s how I like to make bits.

Sautee the onion, jalapeno, and garlic (or garlic paste in my case) for about 10 minutes, long enough for your onions to turn soft and clear. Set aside and let cool.

Combine the meat and spices and, like with any meatloaf, get those hands dirty! Add the onion mix and the bacon and combine well. Place in a loaf pan like so.


Bake for about 75 minutes at 375 degrees.


Interestingly, this loaf shrunk a lot!


It’s very dense, you really only need 1-2 pieces in a sitting, but it’s darn good and a great way to mix up your meal routine with something different.

The way you cut your meat reflect the way you live.
~ Confucius

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