Apple Venison Meat Loaf
A hearty venison meatloaf sweetened with shredded apple and given a little bite from horseradish and ground mustard, perfect for a cozy family dinner.
Ingredients
- 1 egg, lightly beaten
- 1/2 cup ketchup
- 1 tablespoon prepared horseradish
- 2 cups shredded, peeled apples
- 2 cups unseasoned stuffing cubes
- 1/4 cup finely chopped onion
- 1 tablespoon ground mustard
- 2 pounds ground venison
Instructions
- In a large bowl, combine the egg, ketchup, horseradish, shredded apples, stuffing cubes, onion, and ground mustard.
- Crumble the ground venison over the mixture and mix well.
- Pat the mixture into an ungreased 9-in. x 5-in. loaf pan.
- Bake, uncovered, at 350°F for 60-70 minutes, or until no pink remains and a meat thermometer inserted in the center reads 160°F.
Cook’s Notes
Because venison is very lean, be careful not to overbake it or the loaf can dry out; check with a thermometer rather than relying on time alone. Letting the meatloaf rest for 5-10 minutes after baking makes it easier to slice cleanly.
Ingredient Swaps
You can substitute ground beef, elk, or a beef-pork blend for the venison if that’s what you have on hand. A sweet or tart apple both work well, and yellow mustard can stand in for ground mustard in a pinch.
Serving Suggestions
Serve slices with a dollop of ketchup or barbecue sauce, alongside mashed potatoes and gravy or a simple green vegetable for a classic comfort-food dinner.
Storage & Reheating
Store leftover meatloaf covered in the refrigerator for up to 3-4 days. Reheat slices in the microwave or a covered skillet with a splash of water until warmed through.
Common Questions
Why add apples to venison meatloaf?
Shredded apple adds natural sweetness and moisture, which helps balance the lean, sometimes gamey flavor of venison.
Can I make this ahead of time?
Yes, you can mix and shape the loaf a day ahead, cover, and refrigerate it, then bake it fresh when you’re ready to serve.
How do I know when the meatloaf is fully cooked?
Use a meat thermometer inserted into the center of the loaf and bake until it reads 160°F, since ground venison should be cooked to that safe internal temperature.