This smokey venison meatloaf has the most incredible flavor and it’s so juicy. Make it in the oven or in your smoker to kick it up a notch!
The venison meatloaf recipes on Pinterest sort of all make me laugh. I feel like I’m getting a HARD 1950’s vibe and I’m not really here for it.
But let’s be honest with ourselves – meatloaf is LIFE. I mean, MA THE MEATLOAF, right?!
Time for more honesty – meatloaf is my go-to “man-catching” meal. Let me explain: Sister, if you plop a slab of really good meatloaf and mashed potatoes in front of a man and he DOESN’T want to marry you, we’ve got problems. Run while you can. You’re welcome. If you need a more classic version, this is your go-to.
Clearly this has been the solution for me (happily married for 1.5 years, thank you very much) so I’m just passing it on to you. You know what you get bonus points for, too?
Using wild game. Specifically, if the said man you’re trying to impress has pounds and pounds of deer meat sitting in the freezer. Trust me, he’ll be falling at your feet and you’ll both be saying I do before he can forget to put the toilet seat down. I would not steer you wrong!
Haha, okay all kidding aside, we love meatloaf in our house, especially because Jared is a self-proclaimed meat and potatoes kinda guy.
Venison meatloaf isn’t hard to do, just follow my few recipe tweaks to make the flavor really shine without overpowering you.
What goes in venison meatloaf so it doesn’t taste gamey?
Plenty of spices and seasoning, caramelized onions and garlic (not raw), and a little bit of balsamic vinegar. Vinegar helps cut through the rich taste of the venison. It’s one of my top tips and tricks!
How do you make venison meatloaf in the smoker?
Super easy! I like to smoke my meatloaf at 225F for about 1 hour before cranking the heat up to 375F to finish it. It gets a lovely smokey flavor but stays SUPER juicy.
I use a Traeger Grill (wood pellet grill) and it’s my favorite thing EVER.
How do you make venison meatloaf in the oven?
Also easy! I cook it at 375F. For a smokey flavor, I add a bit of liquid smoke.
I know you’re going to LOVE this recipe. For more just like this, check out my 25 recipe venison e-cookbook!
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Smokey Venison Meatloaf
This smokey venison meatloaf has the most incredible flavor and it’s so juicy. Make it in the oven or in your smoker to kick it up a notch!
- Prep Time: 10 minutes
- Cook Time: varies
- Total Time: 10 minutes prep + varied cook time
- Yield: 6-8
- Category: Main Dish
- Method: Smoker/Oven
- Cuisine: American
Ingredients
For the meatloaf:
- 2 lb. ground venison
- 1 Tbsp. olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1/3 cup almond meal
- 1 egg
- 1 Tbsp. balsamic vinegar
- 1 tsp; Dijon mustard
- 1 Tbsp. Italian seasoning
- 1 and 1/2 tsp. salt
- 1 tsp. black pepper
- *if you’re cooking in the oven, add a dash of liquid smoke for smokey flavor*
For the tomato glaze:
- 1/4 cup ketchup
- 1 Tbsp. brown or coconut sugar
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
Instructions
Smoker Instructions:
- Preheat your smoker/wood pellet grill to 225F.
- While it heats, add your ground venison to a large bowl.
- Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
- Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
- Mix well. I find it best to use my hands.
- Form the mixture into a loaf shape either using your hands or a loaf pan. If you use a loaf pan, be sure to remove the meatloaf from the pan before putting it on the wood pellet grill/smoker.
- Line a portion of the wood pellet grill/smoker with a piece of foil and place the meatloaf on it.
- Smoke at 225F for 1 hour.
- Increase the heat to 375F and cook for 20 minutes.
- Mix together the tomato glaze ingredients and brush on top of the meatloaf.
- Place back on the smoker for 15 minutes, or until fully cooked, and let it rest a few minutes before slicing and serving.
Oven Instructions:
- Preheat the oven to 375F.
- While it heats, add your ground venison to a large bowl.
- Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
- Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
- Mix well. I find it best to use my hands.
- Form the mixture into a loaf shape or use a loaf pan.
- Place the meatloaf in the oven and bake for 30 minutes.
- Mix together the tomato glaze ingredients.
- Remove the meatloaf from the oven and brush the tomatoglaze on top of the meatloaf.
- Place back in the oven for 15 minutes, or until fully cooked. Rest a few minutes before slicing and serving.
Can’t wait to try this out! I have two QQ: Why do you not like using the loaf pan in the Traeger? And have you tried freezing this recipe ?
OH MY LORD, this was delicious!! I made my own almond meal out of an excess of smoked almonds I had in my freezer, and cooked it in the oven with a tray of applewood chips.
To. Die. For.
Thank you for the amazing recipe. ❤
WOW!!! Smoked almonds. Okay…that’s the ticket!
We eat a lot of venison but I have never attempted meatloaf with venison. I made this for dinner tonight and it was a HUGE hit. I didn’t have almond meal in the house so I put some oats in a food processor and used them instead. I also added the liquid smoke and cooked it in the oven. I am sure we will be eating this often.
Oh, I LOVE the addition of oats, that’s perfect. Glad to hear it didn’t dry it out! Smart idea adding the liquid smoke. Thanks so much for your comment, this is very helpful to others!
I replaced the almond with milled golden flaxseed! Omg turned out PERFECTLY!
Oh I’m so glad! Thank you for sharing, this is really helpful to others <3
I appreciate the comments with almond meal alternatives…my husband has nut allergies and I was wondering what to sub. Will be trying this recipe very soon!
You can use standard breadcrumbs. Hope you enjoy!
It was really good & a huge hit with the kids! I used breadcrumbs instead of almond meal because I had breadcrumbs and I can’t imagine meatloaf without breadcrumbs. I smoked it on my Big Green Egg with hickory chips but it was a bit dry. There was a lot of drips that landed on the plate setter that must have flamed up. Next time I’ll use a drip pan with vinegar like I normally do when smoking. The flavor was unique and the tomato glaze put it over the top!
Glad you enjoyed it! I don’t have experience with the Big Green Egg, but glad you have a solution for next time!
Love this article of meatloaf. I’m also a cook a try to learn new way to cook. This article is really helpful for me. Thank you for sharing it.
love this recipe. hope you wanna sure try Electric Smoker
you’ll get to know everything.thank you
i really need this recipe! thanks for sharing this amazing recipe!
Thanks for these amazing secrets and recipe, Leigh 😀 They are really helpful.
I was searching and scrolling for an informative article that can help me to start with the kitchen, and I found this. Really appreciatable and glad that there are people like you who are working really hard to give back to the community.
Wow! This was delicious! My family loved it! I did add 1/2 green bell pepper, and I added a little smoked paprika since I I didn’t have any liquid smoke, worked great! The seasoning was perfect and so moist!!! A great recipe, will definitely make it again!!!
Great recipe! So moist and delicious! I overlooked the rating, 5 stars!!!
I’m SO glad you liked it, Cindy. I can’t tell you how much I appreciate the rating!
I’m planning on making it tonight and looking at the recipes is it okay to use both liquid smoke and smoked paprika? I also thought about Gullah seasoning. I like to mix up seasoning sometimes especially when I’m trying a new dish.
If you like smokey flavor you can give both a try! If you’re not wild about it, I’d use typical paprika.
I really need this recipe! thanks for sharing this amazing recipe!
thank you!
Is this freezer friendly? Would you recommend cooking then freezing or assembling it/freezing, then taking out to cook from frozen? Can’t wait to try it!
I would recommend cooking it fulling but without the glaze. When you’re ready to eat, thaw it out, make the glaze, and bake for about 15-20 minutes to caramelize the glaze and heat the meatloaf.
I’m not used to cooking venison so this recipe was really helpful & tasty. It was a bit dry, but I wasn’t sure how much fat to add & didn’t put in enough. I’ll put in more next time!
Thanks for giving it a try, Bonnie!
I made it again with the addition of a can of mushrooms for more moisture & doubled the sauce – excellent! I’m now out of venison – going to see if my hunter neighbor will make the same rabbit/venison swap next year. 🙂
I love that swap! Great, creative addition, glad you enjoyed 🙂
Excited to try this in my latest electric smoker, it looks so yummy.
Hope you enjoy!
What internal temp should we shoot for?
I typically stop venison at 135, maybe max 140, but this is ground so maybe higher?
Hey Dave! You’re going to want well done with ground like this so about 160F. Venison is more food-safe than something like bear, turkey or chicken but I usually like my meatloaf cooked through.
I’ve never used liquid smoke, what do you add it to? The meatloaf itself? The glaze? Or just in the pan in the oven?
the meatloaf mixture prior to baking!
I loved the way you talked about meatloaf. I was experimenting some new cooking tactics and it really helped me. Keep up the good work.
Made this last night for my family and it was sooo good!! I was a little nervous because I have never made a venison meatloaf before but I can tell you I will be making it again using this delicious recipe! I did not have almond meal so I used breadcrumbs and it was still good. Thank you for sharing this recipe! It was so good I shared it with my niece!
Just came out of the smoker and looks amazing! Can’t wait to try it! I did add about 3 strips chopped up thick cut bacon!
I have not made venison meatloaf for many years. I grew up consuming a great amount of game, since all my father’s friends hunted, but none of their wives could stand even the smell of anything wild cooking. My mother was from the “other side of the tracks”, but became a superb cook of all game.
Always used oatmeal as a binder. I will increase the onion, but am undecided about the vinegar–I am looking forward to the wonderful flavor of game. Sometimes I have included zucchini and/or yellow squash. I have never considered freezing it because the best part of the dish has been the next day or two of sandwiches. The sandwiches, and usually loaf itself, always include horseradish.
Thanks for reminding me of hearty but exquisite cold weather meal.
Hi Rick – Can’t wait to hear if you give this one a try!
Delicious!!! Need an extra 15 minutes if using a cast iron meatloaf pan!!
I am so glad you loved this recipe, Hannah. Thanks for the tip about the cast iron pan.