Venison Meatloaf
A simple, classic wild game meatloaf that’s hearty, family-friendly, and topped with a sweet-tangy sauce.
Ingredients
- Ground venison (amount not specified in original recipe, typically 1 1/2 to 2 lbs)
- 2/3 c. flavored breadcrumbs
- 3 eggs
- 1 c. milk
- 1 medium chopped onion (or 1 T onion flakes)
- 1 tsp. salt
- For the meatloaf sauce:
- 3 T. brown sugar
- 1/4 tsp. nutmeg
- 1/4 c. catsup
- 1 tsp. dry mustard
Instructions
- Combine all meatloaf ingredients (ground venison, breadcrumbs, eggs, milk, onion, and salt) and mix well.
- Place the mixture in a loaf pan, packing it lightly.
- Mix the sauce ingredients (brown sugar, nutmeg, catsup, and dry mustard) together and spread over the top of the loaf, if desired.
- Place on the center rack in the oven and bake at 350 degrees for 1 hour or until done.
Cook’s Notes
The original recipe doesn’t specify a venison quantity, so use about 1 1/2 to 2 lbs of ground venison for a standard loaf. Since venison is very lean, mixing in the milk and eggs helps keep the loaf moist during baking.
Ingredient Swaps
Ground venison can be swapped with ground beef, elk, or a beef-pork blend if venison isn’t available. Onion flakes work well in place of fresh chopped onion for convenience.
Serving Suggestions
Slice and serve warm with mashed potatoes and a side of green vegetables for a comforting, classic dinner.
Storage & Reheating
Store leftover meatloaf covered in the refrigerator for up to 3-4 days. Reheat slices in the microwave or a low oven until warmed through.
Common Questions
Can I use ground beef instead of venison?
Yes, ground beef or a beef-pork blend works well as a substitute if venison isn’t available.
How do I know when the meatloaf is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 160°F, or ensure the juices run clear and the center is no longer pink.
Why is my venison meatloaf dry?
Venison is very lean, so make sure to include enough milk, eggs, and breadcrumbs to add moisture, and avoid overbaking.