Venison Meatloaf Recipe (Tender, Juicy & Flavorful)

This juicy venison meatloaf recipe is delectably tender, perfectly seasoned, and lacquered in a rich and tangy sauce! This recipe will quickly become a favorite use of deer meat!

Honestly, you can use most beef meatloaf recipes with ground venison, and they will taste great. However, the best venison meatloaf recipes are the ones specifically tailored to the rich flavor of venison, which is what makes this recipe so popular. I have personally crafted this recipe with my own ground deer meat until it was perfect.

I find the herbal flavor of sage to be a great compliment to wild game meat while a bit of sweetness and tang from tomato paste and brown mustard brightens the flavor of venison. But it is the tangy glaze that really makes this recipe amazing. One bite and you will see why this is one of the most popular venison meatloaf recipes online!

Ingredients & Substitutions

• Ground venison - To avoid excessively dry meatloaf, make sure your butcher blends your deer meat with fat. An 80/20 fat blend ratio is ideal for meatloaf and venison burgers.
• Plain breadcrumbs - Panko breadcrumbs can be substituted.
• Beef broth
• Large eggs
• Yellow onion
• Fresh parsley - You can substitute one tablespoon of Italian seasoning.
• Tomato paste - Tomato sauce can be substituted.
• Brown mustard - Dijon mustard is a good substitute.
• Worcestershire sauce
• Table salt
• Paprika
• Garlic powder
• Black pepper
• Ground sage
• Ketchup
• Brown sugar

How to Keep Venison Meatloaf Moist

There are four tricks to crafting perfectly moist venison meatloaf: The fat content, breadcrumbs and liquids, mixing properly, and not overcooking.

Using pure venison will yield a dry and crumbly meatloaf, so you need some fat added for moisture. An 80/20 blend of ground venison to fat will result in a perfectly juicy meatloaf. If you only have pure ground venison, mix it with equal parts 73/27 ground beef for this recipe. Alternatively, ground pork can be combined with your venison instead, using the same 50-50 ratio (one pound of each).

Breadcrumbs and broth are the second tip. Breadcrumbs not only make the meatloaf wonderfully fork-tender, but they also absorb juices from the meat and the liquid broth, holding the moisture in the meatloaf.

Finally, we want to fully mix the ingredients together to evenly distribute the fat, breadcrumbs, and liquid to ensure consistency. Then, when baking, use an oven-safe meat thermometer to monitor the temperature of the meatloaf to ensure it is not overbaked. Once the meatloaf is at the proper temperature, it will begin to dry out if it is overbaked. Remove the meatloaf from the oven once the internal temp reaches 160 degrees.

How to make venison meatloaf

To make this homemade venison meatloaf recipe, begin by preheating your oven to 350 degrees. While the oven preheats, crumble the ground meat into small pieces and place in a large mixing bowl. Top with breadcrumbs.

In a separate bowl, combine the remaining meatloaf ingredients, then add to the bowl with the crumbled venison. Mix everything well to combine.

Add ketchup, brown sugar, and Worcestershire sauce to a small bowl and mix together to form the meatloaf glaze.

Spread a spoonful of glaze on the bottom of a loaf pan, then add the meatloaf mixture and press into a loaf shape. Then spread the remaining glaze over the top of the meatloaf.

How Long to Bake Venison Meatloaf at 350 Degrees

Place in the preheated oven and cook the meatloaf at 350 degrees for 75 minutes, or until the internal temperature reads 160 degrees when tested with an instant-read thermometer in the center of the meatloaf. The cooking time will be shorter if you don't use a loaf pan and you flatten it in a 9x13 baking pan instead.

Tips & Troubleshooting

What to serve with it

When making any meatloaf, there isn't a more classic side dish than mash potatoes. I don't think any meatloaf dinner is complete without them. Mashed potatoes can be prepared on the stove top while the meatloaf bakes in the oven. Choose any of the following vegetables to round out the meal:

• Roasted Lemon Parmesan Green Beans
• Brown Sugar Glazed Carrots
• Roasted Asparagus
• Southern Fried Corn

Storing and Reheating Leftovers

Leftover venison meatloaf should be stored in an airtight container or covered in plastic wrap for up to four days in your refrigerator. Reheat the meatloaf in individual servings in a microwave until warmed through, or gently warm in a skillet set over medium-low heat.

Don't forget to check out the rest of my mouthwatering venison recipes too!

This recipe was originally published on June 15, 2018.