Easy Venison Meatloaf Recipe

I absolutely love this venison meatloaf recipe because it strikes the perfect balance between savory and slightly sweet flavors with its clever use of Worcestershire sauce, Dijon mustard, and a ketchup-brown sugar glaze. Plus, the use of ground venison makes it feel like a trendy, gourmet twist on a classic comfort food, satisfying both my millennial palate and my sense of adventure.

I adore crafting recipes that showcase wonderfully distinct flavors, and my Easy Venison Meatloaf embodies that. I enjoy taking 2 pounds of ground venison and mixing it with a medley of minced onion, garlic, and spices that really pack a punch, like smoked paprika and thyme.

My favorite part, though, is combining all of that with breadcrumbs, eggs, and Worcestershire sauce, which takes this dish to a whole new level of savoriness. With a little Dijon mustard and some brown-sugar-ketchup glaze on top, this meatloaf might just be the best thing to happen to venison since, well, hunting season.

Ingredients

Ground Venison:
Protein that is not only lean but also low in fat and rich in essential nutrients.

Onion:
Contributes to taste and juiciness; contains antioxidants.

Garlic:
Improves flavor, bolsters immune health, abundant in allicin.

Eggs:
Rolled oats, source of protein and omega-3, are the binder.

Breadcrumbs:
Imparts structure and bulk; supplies starch.

Worcestershire Sauce:
Intensifies umami taste, spicy and tangy.

Dijon Mustard:
A low-calorie condiment that adds depth and tang.

Ketchup:
Provides lycopene, and has a sweet and tangy finish.

Brown Sugar:
Balancing flavors with sweetness, nicely caramelizing.

Ingredient Quantities

• 2 pounds ground venison
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 cup ketchup
• 2 tablespoons brown sugar

Instructions

1. Set your oven to 350°F (175°C) and give a light greasing to a loaf pan or dish suitable for baking.

2. In a large mixing bowl, combine the venison, chopped onion, and minced garlic.

3. Incorporate the beaten eggs, breadcrumbs, milk, Worcestershire sauce, and Dijon mustard into the mixture.

4. Add salt, black pepper, dried thyme, and smoked paprika to taste. Blend everything together until well mixed and combined.

5. Place the meat mixture in the prepared loaf pan. Spread it evenly and press down gently to form a loaf.

6. In a small bowl, combine the ketchup and brown sugar.

7. Evenly spread the mixture of ketchup over the top of the meatloaf.

8. Put the loaf pan in your oven preheated to 350°F (175°C) and bake for 60 to 70 minutes. The bread is done when a thermometer inserted into the center reads 160°F (71°C).

9. Take the meatloaf out of the oven and allow it to rest for 10 minutes before you slice it.

10. Serve the warm venison meatloaf with thyme or parsley to garnish, if you wish. Relish!

Equipment Needed

1. Oven
2. Loaf pan or baking dish
3. Large mixing bowl
4. Small mixing bowl
5. Measuring cups and spoons
6. Cutting board
7. Knife
8. Spoon
9. Fork or whisk
10. Spatula or wooden spoon
11. Meat thermometer

FAQ

• Q: Can I substitute venison with another type of meat?You can, indeed, substitute venison with ground beef, turkey, or pork, but the flavor and texture may not be the same.
• Q: How can I prevent the meatloaf from becoming too dry?A: Do not overcook the meatloaf if you want to keep it moist. Add a bit more milk, or consider adding some fat, such as bacon.
• Q: Can I make this meatloaf ahead of time?A: Yes, you can prepare the mixture for the meatloaf and keep it in the refrigerator for as long as a day before it must be baked.
• Q: How do I know when the meatloaf is fully cooked?A: When the internal temperature of the meatloaf registers 160°F (71°C), it is done. You can check this with a meat thermometer.
• Q: What goes well with venison meatloaf as a side dish?A: Common accompaniments include creamy mashed potatoes, crisp green beans, or a fresh salad.
• Q: Can I freeze leftover venison meatloaf?The meatloaf, once cooked, may be enclosed in foil or plastic wrap and placed in the freezer, where it will wait for you for up to 3 months. Serve it after having warmed it back up to the cozy surface temp that all good meatloaf should have.
• Q: Is it necessary to use Worcestershire sauce?While it supplies a delicious, deep flavor, you could leave it out altogether or replace it with soy sauce for something very different.

Substitutions and Variations

Venison, when reduced to its lowest form, is a deer that is—

Next to elk, caribou, and moose, the largest deer family members, these animals

That are bred and hunted primarily to put food on the table and to keep the

Population control taxes that MA has really bad for hunters (think of the people who went to Canada and brought back 2 elk, or the people who put the 12-15 deer heads on the wall—oh, wait; think also of the horse manure that goes with that parade of deer heads).
Use crushed crackers or rolled oats as alternatives for a similar binding effect.
Milk: Use buttermilk or an almond milk substitute.
Dijon mustard can be substituted with spicy brown mustard or yellow mustard if necessary.
Worcestershire sauce: For a punchy, umami flavor, nothing beats Worcestershire sauce—but if you don’t have any, soy sauce or tamari work in a pinch, and likely many of us have these on hand.

Pro Tips

1. Sauté the Aromatics Before mixing the onion and garlic with the ground venison, consider sautéing them in a little oil until they are soft and fragrant. This step can enhance their flavor and add depth to the meatloaf.

2. Use a Gentle Hand When mixing the ingredients, be gentle and avoid overworking the meat. Overmixing can lead to a dense and tough meatloaf.

3. Rest for Juiciness After baking, let the meatloaf rest for at least 10 minutes before slicing. This step allows the juices to redistribute, resulting in a moist and flavorful loaf.

4. Experiment with Fillings For added flavor and moisture, consider adding chopped vegetables such as bell peppers or mushrooms to the mixture. You can also mix in grated cheese for a richer taste.

5. Test for Doneness Ensure the internal temperature reaches 160°F (71°C) for safe consumption. If you prefer a slightly more tender texture, you can slightly underbake and let residual heat do the rest as it rests.