Meatloaf is an all time comfort food. It’s full of flavor, goes well with everything, and even reheats well. This is a great use of your ground deer meat that will have everyone coming back for seconds. Using this recipe, you will soon be enjoying a delicious and moist venison meatloaf.
Tools You Need for This Recipe
You don’t need anything special to make this delicious and moist venison meatloaf recipe. Everything should be standard in most kitchens.
All you need is:
- Loaf pan: A 9″x5″ loaf pan is the ideal size for a meatloaf. Anything larger could lead to a dry or underdone meatloaf
- Mixing bowls: You’ll need a large and a small/medium sized mixing bowl. The large bowl to mix the meat mixture and the smaller one for the glaze.
- Fork: Using a fork (or your hands) is best for mixing and will ensure that you do not over-mix. Over-mixing can cause the meatloaf to end up tough.
- Knife and Cutting Board: A sharp knife and a cutting board are needed for chopping the onion and garlic.
- Measuring Cups and Spoons: Measuring cups/spoons will make sure that you get the proper amount of ingredients. Try not to “wing it” on this recipe, this recipe is unbeatable when everything is done correctly.
- Meat Thermometer: Either an instant-read or a traditional meat thermometer is the best way to to know when your venison meatloaf is done. A perfectly cooked meatloaf will ensure that it’s as juicy and flavorful as it can be.
- Oven: This is for baking 🙂
Crafting the Best Venison Meatloaf: Step by Step
- Grease a 9”x5” loaf pan and preheat the oven to 375°F.
- In the large bowl, add all of the ingredients for the meatloaf except the meat. Once the eggs are beaten and all of the other ingredients are thoroughly mixed, use a fork or your hands to mix in the meat. Remember not to over-mix the meat.
- In the small bowl, mix all of the ingredients together for the glaze and set aside.
- Add the meat mixture to the loaf pan. Gently press the meat down into the corners of the pan and shape evenly. Bake the meatloaf for 40 minutes.
- Take the meatloaf out and spread the glaze over meatloaf. Return it to the oven and bake for an additional 15-20 minutes or until the internal temperature is 160˚F.
- Once the meatloaf is up to temperature, rest it for 20 minutes before slicing.
Tips for the Best Venison Meatloaf
How to serve:
After the meatloaf is up to temperature, make SURE to set it on top of the oven or on a rack to rest. This is a critical step to making sure that your meatloaf is moist and that it sets up well.
After it’s rested, slice into 1.5″ pieces and drizzle with any baking juices.
We LOVE to eat this served over mashed potatoes for the ultimate in comfort.
Don’t overlook the glaze:
This glaze enhances the flavor of the venison in the meatloaf. I would say that it’s the most important part of the recipe. My family loves it and we rarely have any leftovers.
This easy to make:
If you’re not a cook, don’t be intimidated by this recipe. It’s really easy. If you can measure and stir, then you have all the skills necessary to make an amazingly flavorful venison meatloaf.
Your family and friends will be totally impressed!
How to store and reheat:
You can store the leftover meatloaf whole but I prefer to slice the rest of the meatloaf and store the pieces in a Tupperware or Pyrex container. Individual pieces reheat quicker and you don’t have to reheat the whole loaf each time you want to eat leftovers. Plus every time you reheat, the quality degrades just a little bit.
You can freeze the leftovers as well. Individually wrap each piece in two layers of plastic wrap and throw them in the freezer. For the best taste, don’t keep them frozen for longer than 6 months.
Frequently Asked Questions:
The safe internal temperature for venison meatloaf is 160 degrees. For any ground venison it’s important that it is cooked thoroughly. 160 degrees will still result in a flavorful and moist venison meatloaf.
Check out our venison internal temperature chart for roasts and steaks!
If you don’t have a meat thermometer to get the internal temp. Be sure that your oven is completely pre-heated to the right temperature and bake for the full time. Once you slice it, it should have little to no pink in the middle. Slightly pink in the very center is ok.
Consider buying an instant read thermometer. Here’s a link to what we recommend.
The short answer is no. The long answer is also…no.
The spices and glaze bring out the incredible flavor of the deer meat. As long as the meat was handled properly in the field, there will be no gamey flavors. This will be an instant classic in your home.
Simple Venison Meatloaf
Course: MainCuisine: AmericanDifficulty: Easy6-8
servings15
minutes1
hour20
minutes1
hour35
minutesDiscover the ultimate comfort food with our tantalizing venison meatloaf recipe. Packed with savory flavors and wholesome ingredients, this rustic dish is a wild game sensation. Perfect for cozy family dinners or impressing guests, it’s a guaranteed crowd-pleaser. Get ready to indulge in the rich and hearty taste of homemade venison perfection!
Ingredients
- For the venison meatloaf
2 lbs ground venison 85% or 90% lean
1 med onion, finely chopped
2 large eggs
3 garlic cloves, minced
3 Tbsp ketchup
3/4 cup Panko breadcrumbs
1/3 cup milk
1 ½ tsp salt
1 ½ tsp Italian seasoning
¼ tsp ground black pepper
½ tsp ground paprika
- For the glaze
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
Directions
- Grease a 9”x5” loaf pan and preheat the oven to 375°F.
- In the large bowl, add all of the ingredients for the meatloaf except the meat. Once the eggs are beaten and all of the other ingredients are thoroughly mixed, use a fork or your hands to mix in the meat. Remember not to over-mix the meat.
- In the small bowl, mix all of the ingredients together for the glaze and set aside.
- Add the meat mixture to the loaf pan. Gently press the meat down into the corners of the pan and shape evenly. Bake the meatloaf for 40 minutes.
- Spread the glaze over meatloaf and return it to the oven and bake for an additional 15-20 minutes or until the internal temperature is 160˚F.
- Rest the meatloaf 20 minutes before slicing. Drizzle with baking juices from the pan or drain.
Notes
- Be sure not to over-mix the meat mixture. Over-mixing can cause the meatloaf to be tough.
- Resting the meatloaf allows the moisture to evenly distribute throughout the meatloaf. It also helps the meatloaf set up so that it’s easier to slice and doesn’t fall apart. If you’re short on time, 10 minutes is the minimum resting time.
- I use pork fat when I grind my deer meat. I think it has more flavor and the fat incorporates better. An easy trick is to grind a cheap pork shoulder with your deer meat.
