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venison meatloaf recipe
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This venison meatloaf recipe offers a rich, savory, and comforting main course, providing lean protein for a healthier spin on a classic family favorite. It’s an easy and foolproof option for busy weeknights, filling your kitchen with an irresistible aroma.
Ingredients
- 1.5 lb ground venison
- 1 medium onion (150 g), finely diced
- 1 medium bell pepper (150 g), finely diced (or 150 g cremini mushrooms, very finely diced)
- 3 cloves garlic (15 g), minced (or 1 tsp garlic powder)
- 1 cup plain breadcrumbs (for gluten-free needs, use gluten-free breadcrumbs or finely ground oats)
- 1 large egg
- 0.5 cup milk (dairy or plant-based)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh parsley or sage, finely chopped)
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 0.5 cup ketchup
- 1 tsp Worcestershire sauce (for the glaze)
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 350 F. Lightly grease a 9 by 5 inch loaf pan or a small baking dish, or line it with parchment paper leaving an overhang for easy removal.
- Saute Aromatics: In a large skillet, heat the olive oil over medium heat until shimmering. Add the finely diced onion and bell pepper, cooking for 5-7 minutes until they soften and turn translucent. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat and allow the mixture to cool completely.
- Combine Ingredients: In a large mixing bowl, gently combine the ground venison, the cooled sauteed vegetable mixture, breadcrumbs, egg, milk, 1 tbsp Worcestershire sauce, dried thyme, sea salt, and black pepper. Mix gently but thoroughly with your hands until all ingredients are well combined (add another tablespoon or two of breadcrumbs if mixture feels too wet, avoid overmixing).
- Form and Initial Bake: Transfer the venison mixture to the prepared loaf pan or baking dish. Gently press and shape it into an even loaf. Bake for 45 minutes.
- Prepare and Apply Glaze: While the meatloaf bakes, whisk together 0.5 cup ketchup and 1 tsp Worcestershire sauce in a small bowl for your tangy glaze. After 45 minutes, remove the meatloaf from the oven. Carefully spread about two-thirds of the glaze evenly over the top and sides of the venison meatloaf.
- Final Bake and Rest: Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160 F and the glaze is bubbly and slightly caramelized. Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before carefully lifting it out onto a cutting board.
- Slice and Serve: Slice the venison meatloaf into thick, hearty portions. Drizzle with the remaining glaze, if desired.
Notes
Avoid overmixing the venison mixture to ensure a tender meatloaf. A crucial 10-15 minute resting period after baking allows the juices to redistribute, ensuring a moist and flavorful result.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 110 g)
- Calories: 210 calories
- Sugar: 4 g
- Sodium: 625 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg