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Venison Meatloaf | Classic & Easy

By: Allie Doran | Updated: July 8, 2025

A classic venison meatloaf recipe that’s loaded with flavor and so easy to make. Perfect for using up ground deer meat.

Meatloaf is a staple recipe in our home and SO many of yours. It’s savory, comforting AND filling. If you have a bunch of ground deer meat that you need to use up, recipes such as my Award Winning Venison Chili, Venison Foil Packs, Venison Marry Me Meatballs, and Venison Stuffed Peppers are staples that you’ll want to make on repeat. If you haven’t checked out my newest Meatball-Style Stuffed Venison Meatballs, I highly recommend adding them to your menu. Of course, this Venison Meatloaf is a staple in our home. It’s all basically a vehicle for mashed potatoes, haha!

I published this Smoked Venison Meatloaf recipe a few years ago and it has been very popular! I feel everyone needs a classic meatloaf recipe that feels refreshed and works perfectly with venison. That’s exactly what this recipe is here. I hope you love it as much as my husband does, lol!

INGREDIENTS & KITCHEN TOOLS

All of the ingredients for the venison meatloaf including a bowl of ground venison and chopped onion

When making a classic meatloaf recipe, you’ll need simple ingredients that pair well together and really let the venison have its moment. You’ll want a minimal amount of breadcrumbs to hold the meatloaf together without making it dry and let’s not forget the best part, the savory & sweet topping that will take this meatloaf to the next level. Here is what you are going to need:

For the meatloaf:

Olive oil
Onion
Garlic cloves
Ground venison
Dried breadcrumbs (plain or Italian are fine, sub almond meal for GF)
Milk
Eggs
Balsamic vinegar
Worcestershire sauce
Italian seasoning
Sea salt
Black pepper

For the topping:

Ketchup
Brown or coconut sugar
Dijon mustard
Balsamic vinegar
Garlic powder

Kitchen Tools

Mixing bowl: A large mixing bowl is essential for combining all the ingredients together and mixing your meat mixture.

Loaf Pan: A loaf pan will be used to shape and bake the meatloaf.

Chef’s knife: A sharp knife is necessary for chopping and mincing the onion, garlic, and fresh herbs.

Cutting board: To provide a clean and stable surface for chopping and preparing ingredients.

Measuring spoons: These are useful for accurately measuring out ingredients like Worcestershire sauce, mustard, salt, and pepper.

Meat thermometer: This helps to ensure that the meatloaf reaches the desired internal temperature for safe consumption.

STEP BY STEP | FOR A JUICY & FLAVORFUL VENISON MEATLOAF

Step 1: Begin by preheating the oven to 375F and heating a skillet to medium heat.

Step 2: Once the pan is hot, add the oil and onion. Saute until the onion turns translucent and then add the garlic. Cook for 2-3 additional minutes before removing from the heat.

Step 3: Add the sauteed onion and garlic to a large bowl with the venison, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well.

Step 4: Lightly oil and line a loaf pan with parchment paper. Add the meatloaf mixture into the pan, pressing it evenly into all of the corners.

Step 5: Slide the pan into the preheated oven and bake for 45 minutes.

Step 6: While the meatloaf bakes, in a small bowl mix together the topping ingredients. After the 45 minutes is up, brush the topping all over the meatloaf and slide it back into the oven. Bake for an additional 15-20 minutes or until the meatloaf is totally done. You’ll want it to reach an internal temperature of 160F.

Step 7: Rest for a few minutes for slicing and serving. If you wish, after slicing the meatloaf, heat a medium pan over medium heat and melt in a bit of butter. Brown meatloaf slices on each side for extra texture.

TIPS & TRICKS

How do you make meatloaf taste good with venison?

It can be hard to make something that uses all deer meat taste the way you’re used to eating something with ground beef would. That’s why so many people are disappointed or even turned off when they take their family’s favorite meatloaf recipe that calls for beef and sub venison. You can’t cook it like you cook beef.

Deer meat will never taste exactly like ground beef, but if you use recipes that are formulated appropriately for venison, you may wind up like me! I can barely stand the taste of commercially bought ground beef anymore, I 100% prefer wild game.

This venison meatloaf recipe uses acidic ingredients like balsamic vinegar, Worchestershire sauce, and milk to balance out the rich flavor that is deer meat. It also calls for caramelized onion and garlic which lends a slightly sweet yet perfectly aromatic flavor to the dish.

I also love using Italian seasoning in my wild game recipes. That spice blend is ALWAYS on hand because it plays so well with big game flavors.

This venison meatloaf recipe is EASY

There’s nothing complicated about this recipe. It comes together as any classic meatloaf should.

You start by sauteeing the onion and garlic. If you use raw onion and garlic in recipes like meatloaf and meatballs, you’ll never really get rid of that raw taste that can be so overpowering.

Once sautéed, add everything into a large bowl and mix well. Using your hands is the best way to do it.

Finally, press the mixture into a loaf pan, bake, mix up the glaze, brush it on and bake a bit more before serving!

What makes the best glaze?

I love the traditional meatloaf glaze with the brown sugar and ketchup mixture BUT I like to add some pizzaz with Dijon mustard, balsamic vinegar, and garlic powder. The glaze is an absolute must.

HOW TO SERVE

Before slicing and serving make sure to rest the meatloaf for a few minutes for best results. If you like a slice with texture, sear it in a pan with some butter before serving. I like a traditional setup with mashed potatoes and a green veggie, like green beans. You will NOT be disappointed!

STORING & REHEATNG

You can easily meal prep this meatloaf or save any leftovers you have for the next day. Just let your meatloaf competently cool before refrigerating.

Reheating from frozen:

If you want to make reheating easier and quicker, cut the leftover meatloaf into desired portion sizes, ensuring that each portion is tightly wrapped in plastic wrap or placed in airtight containers to preserve its moisture and avoid freezer burn. I recommend labeling and dating each wrapped portion or container when storing to help you keep track of how long they’ve been stored (I recommend up to 3 months). When you’re ready to reheat, preheat your oven to 350°F (175°C).

If your meatloaf is frozen, transfer it from the freezer to the refrigerator overnight for even thawing and safe reheating. Once thawed, place the meatloaf on an oven-safe dish or baking sheet lined with aluminum foil. To prevent drying out during reheating, cover the dish with aluminum foil. Place the dish in the preheated oven and let it reheat for about 20-30 minutes, or until the internal temperature reaches 165°F (75°C). Keep an eye on it as oven times may vary.

Reheating from the fridge:

Simply place the slice on a microwave-safe dish, cover it with a damp paper towel, and heat it on medium power for 1-2 minutes or until warmed through. Or fry it in a pan with some good butter 🙂 Enjoy!

OTHER GROUND VENISON RECIPES

Have some extra ground venison that you need to use up before you stock the freezer with your new meat? Here are some of my other favorite ground venison recipes. Award-Winning Venison Chili is hearty and guaranteed to be a hit for the whole family. These crazy good Ground Venison Tacos are my favorite to serve up for taco Tuesday. They’re loaded with flavor and easy to make! My Best Ever Venison Meatballs are perfect for the holiday season or for a quick weeknight meal. They can also be made ahead of time and frozen. Check out more of my protein packed, ground venison recipes HERE!