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!
- 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
- ½ cup Ketchup
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons brown sugar
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.
*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!
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