My simple tricks to create the best damn venison meatloaf that is tender, juicy and full of flavor using pantry-staple ingredients. Made with aromatic vegetables, Italian seasoning and a ridiculously good meatloaf glaze. It's one of my favorite ways to use ground venison.
I don't know about you, but I've always loved meatloaf. It's like a big venison burger but packed with flavor and topped with delicious ketchup glaze. When describing it, meatloaf does sound a bit strange, but it sure is tasty!
Knowing how lean venison is, you may be wondering how venison meatloaf could possibly be juicy, but let me assure you, it's far from dry and has so much flavor. Soaking breadcrumbs in milk adds both moisture and fat, while also helping to tenderize the meat. You're going to love this one.
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Why you'll love this recipe
- Tender and juicy. Even though venison is lacking in the fat department, this meatloaf is still insanely tender and juicy. My trick is to soak breadcrumbs in milk adding both moisture and fat to the venison.
- The best damn meatloaf glaze. My husband who hates ketchup, actually likes this meatloaf glaze! I think what truly sets it apart is the addition of dijon mustard and balsamic vinegar. It's both sweet and tangy and pairs wonderfully with venison.
- Easy to make. With just 15 minutes of prep time, this meatloaf comes together quick for an easy weeknight venison dinner, and I have no doubt that the whole family will love it!
- No gamey flavor. The aromatic vegetables, Italian seasoning, and milk soaked breadcrumbs work together to tame that rich venison flavor.
Ingredient Notes
- Panko breadcrumbs. I prefer the panko breadcrumbs for this recipe, but you can substitute regular breadcrumbs if needed.
- Milk. I recommend using whole milk for the extra fat, but any milk will work.
- Carrot. It may sound a little strange but adding one whole carrot adds extra flavor to the meatloaf. Just like garlic and onion, carrots are an aromatic vegetables. But you can omit if preferred.
- Ground venison. You will need two pounds of ground venison, or you can use one pound venison and one pound beef.
- Balsamic vinegar. You can use apple cider vinegar as a substitute. I've done this before, but I do prefer the taste of balsamic in meatloaf glaze.
How to make venison meatloaf
Tender and juicy meatloaf starts with soaking breadcrumbs in milk, then mixing in aromatic vegetables and baking until the internal temperature reaches 160 degrees. Here's an overview with some helpful tips.
Scroll down to the recipe card for the full instructions.
- Step 1: Soak breadcrumbs in milk. In a large bowl, mix together the milk and breadcrumbs. Let sit while you prepare the other ingredients, giving the breadcrumbs time to absorb the milk.
- Step 2: Prepare your ingredients. Using the large holes of a cheese grater, grate the onion and carrot. You can also mix together your glaze during this time.
- Step 3: Mix everything together. Add all ingredients to the bowl with the soaked breadcrumbs. Use your hands to work everything together for a minute. This helps the meatloaf hold together better.
- Step 4: Bake. Press the meat mixture into a loaf pan and brush with half the glaze. Bake the meatloaf for 45 minutes, then spread with the remaining glaze to create a thick layer. Bake an additional 25-30 minutes so the glaze can caramelize while the meatloaf finishes baking.
Substitutions and Variations
- Add beef or pork. You can swap one pound of ground venison for one pound of ground beef or ground pork.
- Breadcrumbs. Instead of panko breadcrumbs, you can use 2 cups of white bread torn into small pieces. This can be sandwich bread, artisan bread or sourdough, but I like to to remove the crust. It yields the same delicious results as panko. You can use regular breadcrumbs, but I do prefer the texture of panko better.
- Onion and carrot. Carrot and onion are both aromatic vegetables, adding extra flavor to the meatloaf. You can omit the carrot if you'd like, but I don't recommend leaving out the onion. Since the onion is grated, any picky eaters won't even know it's in there.
Expert Tips
- Soak the breadcrumbs in milk. The breadcrumbs will absorb the moisture and fat from the milk and lock it into the meatloaf, creating tender and juicy slices.
- Grate the onion and carrot. Grating allows the vegetables to more evenly distribute throughout the meat without leaving you with big undercooked chunks. If you must chop the vegetables, I recommend doing it very finely and sautéing them before mixing with the meat.
- Work the meatloaf with your hands. Once all the meatloaf ingredients are combined in the bowl, use your hands to work the meatloaf together for a minute. Don't worry, you won't make it tough. This just helps the venison hold together better while baking.
- Use a meat thermometer. It's tough to know exactly when meatloaf is done cooking without either slicing into it or using a meat thermometer. I definitely recommend going the meat thermometer route. Make sure you insert the thermometer into the center of the meatloaf. The internal temperature should read 160 degrees when it's done.
- Let the meatloaf rest. Once you remove the meatloaf from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meatloaf and the meatloaf to cool just slightly so it can firm up a bit.
Common Questions
One serving of this venison meatloaf contains approximately 417 calories, with the following macronutrient breakdown:
Protein: 38g
Carbohydrates: 34g
Fat: 14g
Please note that nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Soaking panko breadcrumbs in milk (preferably whole milk) helps retain moisture and adds a touch of extra fat. Since breadcrumbs absorb more liquid than meat, this technique ensures the meatloaf stays tender and moist.
Both a loaf pan and a sheet pan are great for baking meatloaf, but they give slightly different results. A loaf pan keeps the shape intact and locks in moisture, while a sheet pan will create a flatter loaf with crispier edges. It's all about personal preference.
If using a sheet pan, line it with parchment or aluminum foil, and you may need to reduce the baking time.
Make ahead
You can prepare the meatloaf 1-2 days ahead. Mix everything together, then press into your loaf pan. Cover tightly with plastic wrap and store in the fridge. When you're ready to bake the meatloaf, top with half the glaze and bake. You may need to add a little extra cook time since the meatloaf will be cold going into the oven.
Storing & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer instructions
- Freezing raw meatloaf. Store the meatloaf in an aluminum loaf pan with a lid, or shape it into an oval on a sheet pan, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. To thaw, place it in the fridge for up to 24 hours before baking.
- Freezing cooked meatloaf. You can freeze the whole loaf or cut into slices. First, let the meatloaf cool completely, then wrap in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the fridge, then reheat using your desired method.
Reheating instructions
I can't recommend this reheating method enough! Heat butter in a skillet and fry slices of meatloaf on both sides until a crust forms and it's heated through. That crunchy outside is to die for! You can eat the fried meatloaf as is or serve in a bun or between two slices of bread, making a meatloaf sandwich.
Alternatively, you can reheat slices of meatloaf in the microwave for 1-2 minutes.
What to serve with venison meatloaf
I love to serve meatloaf with potatoes and veggies or a salad. Aside from regular mashed potatoes, here are some great potato sides.
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Thanks so much! - Rachel
Easy Venison Meatloaf
Ingredients
Venison Meatloaf
- 1 cup panko breadcrumbs
- ¾ cup milk
- 1 yellow onion small, grated (using large holes on a cheese grater)
- 1 carrot medium, grated (using large holes on a cheese grater)
- 4 garlic cloves minced
- 2 pounds ground venison
- 2 eggs
- 2 teaspoons worcestershire
- ¼ cup ketchup
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Meatloaf Glaze
- ¾ cup ketchup
- ¼ cup packed brown sugar
- 2 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 350 degrees. Grease a loaf pan and line with parchment paper.
- In a large bowl, combine the bread and milk. Let the mixture sit for 5-10 minutes while you grate the onion and carrot and mince the garlic.
- Add the remaining meatloaf ingredients to the bowl with the bread mixture. Using your hands, mix the meatloaf for about one minute until well until combined. This will help the meatloaf hold together (don't worry about overworking the venison - it will be nice and tender from the breadcrumbs and milk).
- Press the meat mixture into the loaf pan. I like to use my hands to create a domed top.
- In a small bowl, mix the glaze ingredients and brush half of the glaze over the top of the meatloaf.
- Bake for 45 minutes, then remove from the oven and brush with the remaining glaze. Bake an additional 25-30 minutes, or until cooked through and the meatloaf reaches an internal temperature of 160 degrees in the center.
- Let rest for 10 minutes before slicing and serving.
Notes
- Breadcrumbs: You can substitute panko breadcrumbs for 1 cup regular breadcrumbs or 2 cups white bread torn into small pieces (crust removed). I prefer either panko breadcrumbs or white bread.
- Ground venison: Swap one pound of venison for one pound of ground beef or ground pork.
- Onion and carrot. You can omit the carrot if you'd like, but I don't recommend leaving out the onion - it adds lots of flavor. Since the onion is grated, any picky eaters won't even know it's in there.
- Grate the onion and carrot. Grating allows the vegetables to more evenly distribute throughout the meat without leaving you with undercooked chunks. If you must chop the vegetables, I recommend doing it very finely and sautéing them. until softened before mixing with the meat.
- Use a meat thermometer. It's tough to know exactly when meatloaf is done cooking without either slicing into it or using a meat thermometer. I definitely recommend going the meat thermometer route. Make sure you insert the thermometer into the center of the meatloaf. The internal temperature should read 160 degrees when it's done.
- Let the meatloaf rest. Once you remove the meatloaf from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meatloaf and the meatloaf to cool just slightly so it can firm up a bit.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
J Washere says
Excellent recipe. I added grated portabella and green pepper.
Was very moist almost too moist. I think I will grate the onions onto a paper towel next time to reduce the water amount.
Rachel Kochlin says
I'm so glad you enjoyed the recipe! Those additions sound delicious! Extra veggies can add more moisture too, so great idea to remove a bit of moisture from the onions next time. If it feels too soft, you can also add a bit more breadcrumbs to help balance it out. Thanks so much for sharing and leaving a review!
Tyler Dunbar says
This recipe deserves so much more love! My wife and I made the venison meatloaf tonight and wow—absolutely amazing. She normally hates meatloaf, and even got seconds.The only tweak we’d make next time is using about 1/2 cup of milk, as the mixture was a bit hard to shape. But it still came out incredibly moist and delicious. Thank you for sharing such a great recipe!
Rachel Kochlin says
This makes me so happy to hear! I love that even your wife who doesn't like meatloaf went back for seconds! That's the best compliment! And thank you for the note about the milk - giving the meat mixture a good mix with your hands and using a loaf pan helps the meatloaf hold its shape.
Linda says
I liked the recipe except I thought it was too much milk. I’d cut the milk to half. Also, the prep was closer to 45 minutes The sauce on top was very good. I never thought about balsamic vinegar in the meatloaf topping. It’s great!
Rachel Kochlin says
Linda, I'm so glad you enjoyed the recipe! I like to soak the breadcrumbs in a good amount of milk to add a little more moisture since venison is very lean, but you do have to give the meatloaf mixture a good mix to help it hold it's shape. Thank you for sharing a review - other readers may find this helpful!
Rachel Kochlin says
There are so many reasons why I love this tender and flavorful venison meatloaf! The grated aromatic vegetables add so much flavor to the meatloaf without affecting the texture (it's the best meatloaf secret), the Italian seasoning is a must, and the meatloaf glaze really drives home that true meatloaf flavor!
And between the soaked breadcrumbs, vegetables, and seasoning, that strong "gamey" venison flavor almost goes undetected.
You're going to love this one! Leave a review and comment to let me know what you think!