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!
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.
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. If your ground deer meat does not contain any fat, mix the lean meat with 50% ground pork or ground beef for this recipe.
- 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
- Brown sugar
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.
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.
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:
Storing and Reheating Leftovers
Leftover venison meatloaf should be stored in an airtight container, or covered in plastic wrap, for up to one week 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.
Venison Meatloaf
Equipment
- Bread loaf pan
Ingredients
Meatloaf
- 2 pounds 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 a separate bowl combine the remaining meatloaf ingredients and stir to combine the meat mixture. *
- Pour seasoning and liquid mixture into bowl with venison. Gently mix to combine with clean hands.
- 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
Nutritional Information
Don't forget to check out the rest of my mouthwatering venison recipes too!
This recipe was originally published on June 15, 2018.
Dee
Love this recipe. The hardest part is shredding the onion. I’m terrible at it! Why the shred? Is it necessary?
Lynn
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.
Brenda Wood
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!
Mel
Turned out really moist and tasty, we all loved it! Followed the recipe exactly minus the sage
Jill Jonas
Could I use oats instead of bread crumbs to make this gluten free?
Fox Valley Foodie
Yes, that should still work. I would probably chop them up smaller though, or pulse them in a food processor.
MaryB
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
PRay
I have never made a venison meatloaf that wasn’t dry and gamey. Thank you for this great recipe!
Nadia
Absolutely LOVE this recipe! We polished it off in one sitting! So tender and yummy. Definitely making it again. 👍🏻
Cindy
Outstanding recipe!
Beth
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.
Brittany
My ground venison does not have any fat mixed in, is that essential in this recipe ?
Fox Valley Foodie
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.
Dar
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. 😊
Michael
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.
Catherine Collins
Can I prep this (minus the glaze) the day before and bake the next day?
Fox Valley Foodie
Yes, you can!
Williamson
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.
Fox Valley Foodie
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.
Jaime
This recipe is a for sure make again. Followed the recipe as it states and it’s amazing. Thank you for sharing...
Lisa
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!
Dick Strait
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.
Jimmie Long
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
KSE
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)!!
Donna K Friese
I'm making this for dinner tonight, can I add cheese to the recipe? If I can what cheese do you recommend?
Fox Valley Foodie
You could. Parmesan would be my recommendation. If you insisted on adding a melty cheese, Provolone would be my recommendation, followed by Monterey jack.
Katie
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!
Jordan
How big of a loaf pan do you need for this recipe? I’m so excited to make tonight!
Fox Valley Foodie
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.
Dave
Can you smoke the venison meatloaf?
Thanks have a blessed day🙏
Fox Valley Foodie
Sure can! I would use my Smoked Meatloaf recipe and just substitute venison rather than using beef.
Eileen
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.
Georgetta Busler
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.
Jon
I’m making your recipe tonight, going to double the recipe, any advice
Fox Valley Foodie
Doubling the recipe can affect baking time so be sure to use a meat thermometer to monitor doneness.