Venison Meatloaf
This savory Venison Meatloaf recipe is delectably tender, perfectly seasoned, and lacquered in a rich and tangy sauce! This recipe will quickly become a favorite use of deer meat!
Servings: 8
Calories: 383kcal
Equipment
- Bread loaf pan
Ingredients
Meatloaf
- 2 pounds ground venison (blended with fat)
- 1 cup breadcrumbs
- 1 cup beef broth
- 2 eggs (beaten)
- ⅔ cup grated onion
- ¼ cup finely chopped parsley
- 2 tablespoons tomato paste
- 1 tablespoon brown mustard
- 1 ½ tablespoon Worcestershire sauce
- 1 ½ teaspoon table salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ rounded teaspoon ground sage
Meatloaf Glaze
- ½ cup ketchup
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees.
- Gently crumble venison into small pieces and place into a large bowl. Sprinkle breadcrumbs on top.
- In a separate bowl combine the remaining meatloaf ingredients and stir to combine the meat mixture. *
- Pour seasoning and liquid mixture into bowl with venison. Gently mix to combine with clean hands.
- Combine all ingredients for the glaze and paint a couple tablespoons onto the bottom of a loaf pan. Place the meatloaf into the loaf pan and pour remaining glaze over the top of the meatloaf.
- Place meatloaf in the oven for 75 minutes, or until the internal temperature reaches 160 degrees.
- Let meatloaf rest for 5 minutes and serve.
Notes
*Mixing the liquids and seasonings in a separate bowl from the meat helps them incorporate into the meat more evenly with less mixing.
Tip: Line the pan with aluminum foil or parchment paper for easier removal of the meatloaf and easier cleanup.
Leftovers would make phenomenal meatloaf sandwiches.
Nutrition
Calories: 383kcal | Carbohydrates: 25g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 175mg | Sodium: 1318mg | Potassium: 749mg | Fiber: 1g | Sugar: 10g | Vitamin A: 345IU | Vitamin C: 2.9mg | Calcium: 76mg | Iron: 6.3mg