An updated, classic venison meatloaf recipe that is loaded with flavor and so easy to make. Perfect for using up ground deer meat.
For the meatloaf:
- 1 Tbsp. olive oil
- ½ cup diced onion
- 4 garlic cloves, minced
- 2 lb ground venison (or 1lb ground venison 1lb ground beef)
- 1 cup dried breadcrumbs (plain or Italian are fine, sub almond meal for GF)
- 3/4 cup milk
- 2 eggs, beaten
- 1 Tbsp. balsamic vinegar
- 2 tsp. Worcestershire sauce
- 2 tsp. Italian seasoning
- 1 and ½ tsp. salt
- ½ tsp. pepper
For the topping:
- 1/3 cup ketchup
- 1 Tbsp. brown or coconut sugar
- 1 tsp. Dijon mustard
- 1 tsp. balsamic vinegar
- ½ tsp. garlic powder
Begin by preheating the oven to 375F and heating a medium pan over medium heat.
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.
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.
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.
Slide the pan into the preheated oven and bake for 45 minutes.
While the meatloaf bakes, 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 and has reached an internal temperature of 160F.
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Oven
- Cuisine: American
Keywords: meatloaf, venison, deer meat