Venison Meatloaf

This easy venison meatloaf recipe puts a delicious and nutritious twist on the classic. Made with ground venison and topped with a tangy, sweet glaze, it’s perfect for a cozy, fuss-free family dinner.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 177kcal

Author Arman Liew

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.

Video

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