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.
Preheat the oven to 190C/375F. Line a 9 x 4-inch loaf with parchment paper.
In a large mixing bowl, add all the meatloaf ingredients and mix well.
Transfer to the lined pan and bake for 35-40 minutes, or until tender on top.
While the meatloaf is baking, whisk together the glaze ingredients.
Spread over the top of the meatloaf and bake for another 10 minutes, or until the meatloaf reaches an internal temperature of 160F.
Rest the meatloaf for 5 minutes before serving.
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Notes
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.