Easy Venison Meatloaf
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.
Ingredients
Venison Meatloaf
- 1 cup panko breadcrumbs
- ¾ cup milk
- 1 small yellow onion grated (using large holes on a cheese grater)
- 1 medium carrot 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.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 34g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 179mg | Sodium: 1256mg | Potassium: 815mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2047IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 6mg
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.
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