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    Home » Recipes » Recipe

    Venison Meatloaf

    Published: Jun 15, 2018 · Modified: Nov 4, 2022 by Fox Valley Foodie · This post may contain affiliate links

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    Venison Meatloaf Recipe #wildgame #deer #venison #meatloaf #dinner

    This savory 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!

    If my parents were to write a venison cookbook, it would contain two recipes: The first simply being a phone number for the butcher who will turn all of the trimmings into sausages, and the second recipe featuring heavily peppered cubed steaks in a cast iron skillet with onions... which for the first twenty years of my life I thought was the only way humans could eat deer meat.

    Venison Meatloaf Deer Meat

    Now don't get me wrong, both of those ways are exceptionally tasty ways to enjoy venison, but venison is as versatile as beef and even more flavorful. You are missing out if you don't explore the wide variety of dishes that are perfect for capturing venison's rich flavor. Prepare a Roasted Venison Loin with the backstraps, or a hearty venison chili with ground trimmings. The possibilities are really endless!

    Venison Meatloaf

    I must say, Venison Meatloaf is one of my favorite ways to enjoy deer meat. As with any classic meatloaf, you must use ground meat containing fat. Typical meatloaf recipes use 80/20 beef so it isn't excessively dry, and venison meatloaf is no different. Since venison is so lean, most butchers will blend pork or beef fat into your ground venison anyhow when they process your deer, which is a good thing.

    When getting your deer processed I recommend requesting an 80/20 fat blend specifically as it is the most versatile. Some people enjoy the health benefits of leaner blends, but leaner fat blends make dry meatloaf and venison burgers. Personally, I prefer to just process my own meat, then you know exactly what it in it. Just pick up a good meat grinder and you will be saving money in no time!

    Venison Meatloaf

    How to Make Venison Meatloaf

    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. Personally, I find the herbal flavor of sage to be a great compliment to venison while a bit of sweetness and tang from tomato paste and brown mustard brightens the flavor.

    The right flavors don't mean anything though if the meatloaf is tough as a brick. The secret to creating the most tender meatloaves is to not overwork the meat. I gently crumble the meat into small pieces, sprinkle with breadcrumbs and mix the remaining ingredients separately. The major benefit of making your venison meatloaf this way is all of the ingredients are already thoroughly combined before they are mixed with the meat. This requires you to mix the meat less.

    How to Make Venison Meatloaf

    How Long to Cook a 2 Pound Meatloaf

    Most of my meatloaf recipes, like my insanely popular Brown Sugar Meatloaf, call for 1 ½ pounds of meat. However, I made this recipe a 2-pound meatloaf because most people freeze their venison in 1 or 2 pound packages. It didn't make much sense to make you waste a half pound of your hard-earned meat.

    Cook a 2 pound meatloaf at 350 degrees for 75 minutes, or until the internal temperature reads 160 degrees. The cooking time will be shorter if you don't use a loaf pan and you flatten it in a 9x13 baking pan instead.

    Venison Meatloaf Recipe

    What to Serve with Meatloaf

    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
    Venison Meatloaf Recipe

    Venison Meatloaf

    This savory 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!
    4.96 from 70 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Rest: 5 minutes
    Total Time: 1 hour 23 minutes
    Servings: 6
    Calories: 383kcal
    Author: Fox Valley Foodie

    Ingredients

    Meatloaf

    • 2 lbs ground Venison (blended with fat)
    • 1 cup Breadcrumbs
    • 1 cup Beef broth
    • 2 Eggs (beaten)
    • ⅔ cup grated Onion
    • ¼ cup finely chopped Parsley
    • 2 tablespoons Tomato paste
    • 1 tablespoon Brown Mustard
    • 1 ½ tablespoon Worcestershire sauce
    • 1 ½ teaspoon Table salt
    • ½ teaspoon Paprika
    • ½ teaspoon Garlic powder
    • ½ teaspoon Black pepper
    • ¼ rounded teaspoon ground sage

    Meatloaf Glaze

    • ½ cup Ketchup
    • 1 tablespoon Worcestershire Sauce
    • 2 tablespoons brown sugar

    Instructions

    • Preheat oven to 350 degrees.
    • Gently crumble venison into small pieces and place into a large bowl. Sprinkle breadcrumbs on top.
    • In separate bowl combine remaining meatloaf ingredients and stir to combine. *
    • Pour seasoning and liquid mixture into bowl with venison. Gently mix to combine with fingers, being careful not to overwork the meat.
    • Combine all ingredients for the glaze and paint a couple tablespoons onto the bottom of a loaf pan. Place the meatloaf into the loaf pan and pour remaining glaze over the top of the meatloaf.
    • Place meatloaf in the oven for 75 minutes, or until the internal temperature reaches 160 degrees.
    • Let meatloaf rest for 5 minutes and serve.

    Notes

    *Mixing the liquids and seasonings in a separate bowl from the meat helps them incorporate into the meat more evenly with less mixing. Less mixing helps the meat stay tender.
     
    IF YOU LIKED THIS RECIPE check out my BBQ Meatloaf recipe too!

    Nutritional Information

    Calories: 383kcal | Carbohydrates: 25g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 175mg | Sodium: 1318mg | Potassium: 749mg | Fiber: 1g | Sugar: 10g | Vitamin A: 345IU | Vitamin C: 2.9mg | Calcium: 76mg | Iron: 6.3mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

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

    If you enjoyed reading my Venison Meatloaf recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Dee

      January 25, 2022 at 8:48 pm

      Love this recipe. The hardest part is shredding the onion. I’m terrible at it! Why the shred? Is it necessary?

      Reply
    2. Lynn

      January 17, 2022 at 6:39 pm

      5 stars
      Fantastic recipe! I had everything but the tomato paste. I can't quit "tasting" so that's pretty much my dinner... Meatloaf and... Meatloaf, because now I'm full. Thank you.

      Reply
    3. Brenda Wood

      December 16, 2021 at 4:48 pm

      5 stars
      This is by far the best meatloaf recipe I've encountered. Cooked this tonight for my family and was shocked by how well it turned out. Will be using for many more years to come. Thanks!

      Reply
    4. Mel

      November 11, 2021 at 7:41 pm

      5 stars
      Turned out really moist and tasty, we all loved it! Followed the recipe exactly minus the sage

      Reply
    5. Jill Jonas

      November 07, 2021 at 8:27 am

      Could I use oats instead of bread crumbs to make this gluten free?

      Reply
      • Fox Valley Foodie

        November 08, 2021 at 6:44 am

        Yes, that should still work. I would probably chop them up smaller though, or pulse them in a food processor.

        Reply
      • MaryB

        January 07, 2023 at 5:16 pm

        5 stars
        I normally do not comment, however, had to with this one. I followed the recipe to a tee. Someone commented about the grated onion. I just put a medium size onion in my small chopper until almost liquid. Venison Meatloaf was the best I have ever tasted. Hubby approved. TY

        Reply
    6. PRay

      September 23, 2021 at 11:34 pm

      5 stars
      I have never made a venison meatloaf that wasn’t dry and gamey. Thank you for this great recipe!

      Reply
    7. Nadia

      August 17, 2021 at 7:28 pm

      5 stars
      Absolutely LOVE this recipe! We polished it off in one sitting! So tender and yummy. Definitely making it again. 👍🏻

      Reply
    8. Cindy

      July 11, 2021 at 8:58 pm

      5 stars
      Outstanding recipe!

      Reply
    9. Beth

      April 22, 2021 at 7:14 pm

      Getting ready to make this for the first time with sausage. Can you make this in a crockpot and if so, what temperature (prefer high) and for how long? Can’t wait to try this.

      Reply
    10. Brittany

      March 24, 2021 at 1:44 pm

      My ground venison does not have any fat mixed in, is that essential in this recipe ?

      Reply
      • Fox Valley Foodie

        March 24, 2021 at 1:48 pm

        It will taste much juicier if there is fat in it. Either mix it with half 73/13 beef, or chop raw bacon into small pieces and use that for a quarter of the mixture.

        Reply
      • Dar

        September 02, 2021 at 6:49 pm

        5 stars
        This recipe is awesome!! I divided the meatloaf into two loaf pans and baked for 60 mins. It turned out moist and delicious! Rave reviews all around the table. 😊

        Reply
        • Michael

          December 06, 2021 at 5:34 pm

          Amazing, new family favorite. I didn't have sage, so I used 1/4 tsp poultry seasoning and instead of the brown mustard which i also didn't have, used 1 tsp mustard powder. Everything else was exact and my kids and I are in love with this.

          Reply
        • Catherine Collins

          December 24, 2021 at 9:13 am

          Can I prep this (minus the glaze) the day before and bake the next day?

          Reply
          • Fox Valley Foodie

            December 24, 2021 at 9:20 am

            Yes, you can!

            Reply
    11. Williamson

      January 25, 2021 at 2:29 pm

      Hello there, I am getting ready to make your venison meatloaf. I have to say that I am very excited based upon the other comments. Can I omit the beef broth if I omit the bread crumbs? I'm trying to keep it lean and use what I have on hand.

      Reply
      • Fox Valley Foodie

        January 25, 2021 at 3:03 pm

        I personally wouldn't omit the breadcrumbs, as they will make it noticeably more tender. But to answer your question: Yes, if you omit breadcrumbs feel free to leave out the beef broth too.

        Reply
    12. Jaime

      January 17, 2021 at 5:54 pm

      5 stars
      This recipe is a for sure make again. Followed the recipe as it states and it’s amazing. Thank you for sharing...

      Reply
    13. Lisa

      December 28, 2020 at 6:41 pm

      5 stars
      This meatloaf is so moist and yummy. My family and I love this recipe. I didn't use the glaze, it didn't need anything. Thanks!

      Reply
    14. Dick Strait

      December 13, 2020 at 3:46 pm

      5 stars
      Excellent recipe. Used Italian seasoned bread crumbs and home made beef broth. Didn't have any sage or tomato paste, but it didn't matter.

      Reply
    15. Jimmie Long

      December 01, 2020 at 6:27 pm

      My wife’s mom made dry meatloaf with just ketchup on it so she never made it for our family I made yours today with venison with pork . Um oh my god was it fabulous!! Everyone cleaned there plate!!! I made extra glaze to add to meat when served wow with mashed potatoes!!! New family favorite!!!
      Thank you 🙏 for the recipe!
      Jim

      Reply
    16. KSE

      November 06, 2020 at 8:30 am

      5 stars
      We love this!! It’s now our go to meatloaf recipe regardless of if we have venison or not!! Works with all ground meat combos (and yes, is awesome with Venison)!!

      Reply
    17. Donna K Friese

      October 27, 2020 at 1:35 pm

      I'm making this for dinner tonight, can I add cheese to the recipe? If I can what cheese do you recommend?

      Reply
      • Fox Valley Foodie

        October 27, 2020 at 1:42 pm

        You could. Parmesan would be my recommendation. If you insisted on adding a melty cheese, Provolone would be my recommendation, followed by Monterey jack.

        Reply
    18. Katie

      September 12, 2020 at 6:14 pm

      5 stars
      This quickly became a make-every-time-we-have-venison dish! In my opinion, best meatloaf I've had, end of story. We fight over the last piece!

      Reply
      • Jordan

        July 20, 2021 at 12:24 pm

        How big of a loaf pan do you need for this recipe? I’m so excited to make tonight!

        Reply
        • Fox Valley Foodie

          July 20, 2021 at 12:42 pm

          I use a 10" loaf pan, but any size will work. I have even made it free-formed on a baking pan before. Just be aware different thicknesses will alter the total cook time which is why I like to use a probe thermometer while baking.

          Reply
    19. Dave

      May 01, 2020 at 8:37 pm

      Can you smoke the venison meatloaf?

      Thanks have a blessed day🙏

      Reply
      • Fox Valley Foodie

        May 03, 2020 at 9:55 am

        Sure can! I would use my Smoked Meatloaf recipe and just substitute venison rather than using beef.

        Reply
      • Eileen

        October 25, 2020 at 2:27 pm

        My husband smokes my beef meatloaf - it is already an amazing recipe the smoking takes it to the next level!!! I would say it would be the same for this meat loaf.

        Reply
    20. Georgetta Busler

      March 12, 2020 at 3:41 pm

      5 stars
      By far, this is the BEST venison meatloaf I've ever made. I do have a bit of trouble grating things-physical limitation- but I managed and was rewarded by awesome flavor. Most definitely in my recipe folder.

      Reply
      • Jon

        November 29, 2021 at 2:49 pm

        I’m making your recipe tonight, going to double the recipe, any advice

        Reply
        • Fox Valley Foodie

          November 29, 2021 at 2:59 pm

          Doubling the recipe can affect baking time so be sure to use a meat thermometer to monitor doneness.

          Reply
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