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Easy Venison Meatloaf

Easy Venison Meatloaf: Comfort Food with a Twist

Easy Venison Meatloaf offers a unique twist on a classic comfort dish, perfect for busy families seeking hearty meals.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 pound ground venison can substitute with ground beef
  • 1 cup dried breadcrumbs panko recommended for crunch
  • 1/2 cup milk non-dairy milk optional
  • 2 tablespoons olive oil can substitute with neutral oil
  • 1 medium onion finely diced; shallots can be used
  • 2 cloves garlic minced; garlic powder can substitute
  • 2 large eggs flax egg for vegan option
  • 1 tablespoon Italian seasoning or homemade blend of dried herbs
  • 2 tablespoons Worcestershire sauce soy sauce as a substitute
For the Glaze
  • 1/2 cup ketchup can substitute with barbecue sauce
  • 1 tablespoon brown sugar honey or maple syrup as substitutes
  • 1 teaspoon Dijon mustard yellow mustard can be used
  • to taste salt essential for flavor
  • to taste black pepper freshly ground is recommended

Equipment

  • Loaf pan
  • Skillet
  • Mixing bowl
  • Oven

Method
 

Step‑by‑Step Instructions for Easy Venison Meatloaf
  1. Preheat your oven to 375°F (190°C). Gather all ingredients and prepare your baking equipment.
  2. In a skillet, heat 2 tablespoons of olive oil. Sauté 1 diced onion for 4-5 minutes, add 2 minced garlic cloves and cook for an additional 2-3 minutes.
  3. In a bowl, mix 1 cup of dried breadcrumbs with 1/2 cup of milk. Let it soak for 1 minute.
  4. Add the onion and garlic mixture to the breadcrumbs. Then add 2 eggs, 2 tablespoons of Worcestershire sauce, and Italian seasoning, followed by 1 pound of ground venison.
  5. Transfer the mixture into a loaf pan or lined baking sheet, shaping it into a loaf.
  6. Bake the meatloaf in the preheated oven for 45 minutes.
  7. Prepare the glaze by mixing 1/2 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard. After baking, brush this glaze on the meatloaf and bake for an additional 15-20 minutes.
  8. Let the meatloaf rest for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

For best results, avoid overmixing the meatloaf mixture to keep it tender. Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.

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