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.
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
- Prep Time: 10 minutes
- Cook Time: varies
- Total Time: 10 minutes prep + varied cook time
- Yield: 6–8 1x
Description
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!
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.
- Category: Main Dish
- Method: Smoker/Oven
- Cuisine: American
Keywords: venison, meatloaf, deer meat, wild game, gluten free, dairy free
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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.
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