Venison Meatloaf
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This easy venison meatloaf recipe puts a delicious and nutritious twist on the classic. Made with ground venison and topped with a sweet, tangy glaze, it’s perfect for a cozy, fuss-free family dinner.
We’re big fans of beef in our household, but sometimes I like to shake things up with venison. From venison chili to venison stew and venison roast, ground venison recipes have so much to offer. This ground venison meatloaf, in particular, has created quite a buzz!
When I first started experimenting with making a venison meatloaf, I tested different binders and meat blends (straight venison or a mix with ground beef). This version became the keeper because it stays moist, slices cleanly, and balances venison’s unique flavor with a sweet and zesty glaze that even my picky family loves.
Table of Contents
Venison meatloaf recipe highlights
- Lean and flavorful. Venison brings a unique, gamey flavor to classic meatloaf. Plus, it’s an excellent protein source and is lower in saturated fat than beef.
- A foolproof meal. This meatloaf recipe is as straightforward as they come! It doesn’t require fancy skills, making it a great choice for those new to cooking wild game.
- Great for any occasion. I can’t say no to venison meatloaf, whether it’s the centerpiece at special events or whipped together for everyday meals. It also freezes really well, which is great when I want dinner on the table in a pinch during busy weeknights.
What readers are saying
★★★★★ – “We have so much venison! Loved this recipe. We are definitely adding it to our list of deer meat recipes.” – Maria
★★★★★ – “The venison meatloaf was terrific, but most importantly, my husband and son love it.” – Jeannine
Ingredients needed
Find the printable recipe with measurements below
- Ground venison. Venison technically refers to any game meat, but in this recipe, we’re using ground deer meat. I buy mine from my local butcher, but I’ve noticed that more and more grocery stores are stocking it (and it’s super affordable, too!).
- Onion and garlic. Two non-negotiable savory aromatics.
- Breadcrumbs. Soak up the juices during baking, then slowly release them back into the meat. I prefer panko for its light texture, but traditional breadcrumbs also work.
- Eggs and milk. Eggs act as a binder, helping the loaf maintain its shape, while milk adds moisture. This combo is especially important with venison because it’s much leaner than beef or pork. Without it, the loaf can dry out or crumble.
- Ketchup. Adds moisture and a sweet, tangy flavor. If I’m watching my sugar content, I sometimes use sugar free ketchup.
- Parsley. For a touch of fresh, aromatic flavor.
- Italian seasoning. I used a store-bought spice mix for convenience, but if you’d prefer to make it yourself, use a blend of dried basil, oregano, rosemary, thyme, and marjoram.
- Salt and pepper. To taste.
- Meatloaf glaze. You’ll need ketchup, brown sugar, and apple cider vinegar. It doesn’t get much simpler than that!
Ways I’ve changed up the flavor
Because I’ve been making this meatloaf for years, I’ve found a few flavor combos that take it to the next level without affecting the cooking time whatsoever:
- Wrap it in bacon! Because what’s better than bacon-wrapped meatloaf? Simply wrap the meatloaf in thin strips of bacon before baking.
- BBQ-glazed meatloaf. Swap the ketchup in the meatloaf and glaze for BBQ sauce instead.
- Add apples and sage. Mixing both into the meat mixture will add just the right amount of sweetness, tartness, and a complementary earthy flavor.
- Italian-inspired. My partner loves it when I add Parmesan cheese, fresh Italian herbs, and marinara sauce (instead of the glaze).
How to make venison meatloaf
Step 1 – Combine the ingredients. Mix all of the meatloaf ingredients in a large bowl until combined.
Step 2 – Bake. Transfer the meat mixture to a parchment-lined loaf pan and bake until it’s firm and tender.
Step 3 – Make the glaze. While the meatloaf is baking, whisk the glaze ingredients together until smooth.
Step 4 – Glaze, then serve. Brush the glaze over the top of the meatloaf, then continue baking until it’s cooked through. Let it rest before slicing and serving. Enjoy!
Tested alternative cooking methods
To cover all the bases, I tested this recipe not only in the oven but also in the smoker, air fryer, and slow cooker. This way, you can choose the method that works best for you:
Smoker method. Similar to my smoked meatloaf, form the meatloaf into a log shape on a parchment-lined baking sheet. Place it in the smoker and smoke it at 225°F for 2 to 3 hours.
Air fryer method. Like my air fryer meatloaf, place the shaped meatloaf in the air fryer basket and cook at 375°F for 25 to 30 minutes (or until the internal temp reaches 165°F).
Slow cooker method. Shape the meat mixture into a loaf in the slow cooker, then cook on low for 6 to 8 hours.
Arman’s recipe tips
- Avoid overmixing. Mix the ingredients until just combined, just as you would with meatballs. Overworking the meat mixture can result in a dense meatloaf.
- Always use a meat thermometer. I know I sound like a broken record, especially if you make any of my other recipes that call for some baked or cooked meat. You’ll know it’s done cooking when the internal temperature reaches 160°F (this takes into account carryover cooking).
- Let it rest. I highly recommend letting the meatloaf rest for at least 15 minutes after baking. This allows the juices to seep back into the meat, resulting in a firmer texture and enhanced flavor.
- Combine with fattier meats. I found that sometimes mixing the lean venison meat with some ground beef, pork, or veal adds just enough moisture to prevent the meatloaf from tasting dry. Don’t fret, though- It’s fine just as it is!
How to store leftovers
To store: Wrap the baked and cooled loaf or individual slices in plastic wrap or aluminum foil, then store them in the refrigerator for 3 to 4 days.
To freeze: You can also freeze venison meatloaf for up to 3 months. Let the leftovers thaw in the fridge before reheating.
To reheat: Place the leftover meatloaf in a baking dish covered with foil and bake at 325°F until the internal temperature reaches 165°F.
Frequently asked questions
Yes, you can absolutely make this meatloaf ahead of time. Shape the meatloaf mixture into a loaf, wrap it in plastic, and refrigerate it for up to 1 day before baking.
The cooking time can vary based on the size of your meatloaf. Generally, it takes 45 to 50 minutes to cook a meatloaf at 375ºF in a standard loaf pan. Of course, check with a meat thermometer.
Just like classic beef meatloaf, you can’t go wrong pairing this with classic sides like mashed potatoes, roasted root vegetables, balsamic brussels sprouts, air fryer green beans, or sautéed carrots.
✅ Nutrition reviewed
Since this meatloaf discusses health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Venison Meatloaf
Video
Ingredients
- 2 pounds ground venison
- 1 small onion minced
- 2 large eggs
- 3 cloves garlic minced
- 3 tablespoons ketchup
- 1 1/2 tablespoons parsley chopped
- 3/4 cup panko breadcrumbs
- 1/2 cup + 2 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Italian seasoning
Glaze
- 2/3 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
Instructions
- Preheat the oven to 375°F (190°C). Line a 9 x 4-inch loaf with parchment paper.
- In a large mixing bowl, combine the ground venison, onion, eggs, garlic, ketchup, parsley, panko breadcrumbs, milk, salt, pepper, and Italian seasoning.
- Transfer to the lined pan and bake for 35-40 minutes, or until tender on top.
- While the meatloaf is baking, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze.
- Spread over the top of the meatloaf and bake for another 10 minutes, or until the meatloaf reaches an internal temperature of 160°F (carryover cooking will take it to 165°F).
- Rest the meatloaf for at least 10-15 minutes before serving.
Notes
- Venison mixture: You can swap out up to half the ground venison for ground beef, ground pork, or ground lamb.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 3 months.
Nutrition
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Originally published December 2023
Wish the recipe for the potatoes under the meat loaf in the photo was included! They look delicious! Maybe I missed the link! Thanks for the great recipes.
Hi Abigail- it’s actually my cauliflower mashed potatoes recipe- I’ll make a note in the post and also share the link here with you- https://thebigmansworld.com/cauliflower-mashed-potatoes/
Seems so nice. But honestly I dont think its “game meat”. Its full meal right? How can we eat it during football game?
I see on photo the side dish is mashed potato. How do you make it the best?
I made it with steak fries
Made this and turned out great
Thanks, Tom!
We have so much venison! Loved this recipe. We are definitely adding it to our list of dear meat recipes.
The venison meatloaf was terrific but most importantly my husband and son love it.
Thanks, Jeannine!
Thanks! It’s very delicious!
Your recipe was very delicious.I followed your recipe as suggested how ever this time I added green onions when I made it . The third time I made it I again followed your recipe although this time I used a small white onion chopped and added bell pepper. I used 1/2 small onion and 1/4 bell pepper to 1 pound of venison. All 3 were very good.
Kay, that sounds so delicious- I love those additions!