Venison Meatloaf
A wild game take on a classic dish. Venison Meatloaf is my favorite comfort food dinner. The key to a good venison meatloaf is keeping it juicy!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 2 pounds Ground Venison (With Fat Added, See Note)*
- 1 Onion, Finely Diced
- 1 tablespoon Minced Garlic
- 2/3 cup Panko Breadcrumbs
- 1/3 cup Milk
- 2 Eggs, Beaten
- 2 tablespoon Ketchup
- 1 tablespoon minced Garlic
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Glaze
- 3/4 cup ketchup
- 2 tablespoons Brown Sugar
- 2 tablespoons Yellow or Dijon Mustard
Instructions
- Preheat your oven to 375 degrees F.
- Line a 9 x 5 loaf pan with parchment paper then set aside.
- In a large bowl, mix together all of the ingredients for the meatloaf.
- Add the meat to the loaf pan, gently pressing the meat down to shape it evenly.
- Place the meatloaf into the oven and bake for 40 minutes.
- In a small bowl, mix together the ingredients for the glaze. Spread the glaze overtop of the meatloaf and bake for an additional 15 minutes, or until the internal temperature of the meatloaf reaches 160 degrees.
- Rest for 10 minutes prior to serving. (Optional: drizzle with baking juices from the pan)
Notes
*Since venison is so lean, we need to make sure we have a fat source added to our ground meat. If you get your meat from a butcher, it likely has fat already added to it. I like to use 1.5:.5 ratio venison to ground pork, but a 1:1 ratio is great too.
Find it online: https://jenndanella.com/the-best-venison-meatloaf/