Meatloaf was a staple growing up; a cheap meal that worked to feed the family for days, it got the job done. And this venison meatloaf recipe revisits that classic comfort food making use of ground deer meat for a delicious meal.
We’re swapping out the traditional ground meat mixture on classic meatloaf and using deer meat instead for a great game recipe. Venison is naturally lean, but when we add a few key ingredients, just like with juicy venison burgers, it’s the perfect ground meat in this recipe.
Somewhere along the line, though, meatloaf got cast aside, and it stopped being a family favorite. This culinary icon dates all the way back to the Roman empire; however, the version we’re used to at the dinner table wasn’t invented until the late 19th century when the meat grinder was first invested. It came to fame in the post-World World II era of the 50s and 60s with conveniently easy homemade meals and has had continued bursts of stardom on the center of the plate with creative restaurant features and menu twists.
But somewhere, it stopped being on the weekly dinner menu at home. And that’s a shame because whether you’re making smoked meatloaf or a downhome classic baked one, like this venison meatloaf recipe, it’s hearty, wholesome, and delicious. When the right ingredients are added, the ground meat is tender and light, and by not overcooking it, the whole loaf stays juicy and flavorful.
So, with a little twist of our own, we’re challenging you to put meatloaf back on the meal plan.
ingredients
For the meatloaf:
- White Onion
- Garlic
- Ground venison – not sure where to get deer meat? Check out our list of trusted places to buy meat online for where we order ours from.
- Whole Eggs
- Garlic cloves
- Kosher Salt and freshly ground black pepper
- Spices – We used a Creole tomato and onion blend by Chef Jean-Paul Bourgeois, but you could use Jack Daniels Steak blend or even GirlCarnivore Over Easy space blend for an herbaceous pop.
- Worcestershire sauce
- Panko – we use this pork panko to keep it keto, but you could also use traditional bread crumbs
- Heavy cream
For the ketchup glaze for meatloaf
- Ketchup & your favorite bbq sauce
- Crispy Onions & fresh parsley
How to make Venison Meatloaf
Make the venison meatloaf
- Start by sauteing the onions in a small skillet preheated over medium heat until translucent, 3-5 minutes. Allow the sauteed onions to cool for 5 minutes.
- Line a loaf pan with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Then, remove the ground venison from the package and gently break it up with your hands.
- Then gently combining the deer meat with the eggs, minced garlic, diced onion, salt, pepper, and spices in a large bowl.
- Next, add the panko and heavy cream to the bowl. Let it sit for a few minutes, and then working gently, mix all of the ingredients to combine.
- Gently transfer the ground venison mixture to the prepared loaf pan and press gently into a loaf shape.
- Set in the fridge for 45 minutes to firm up.
- When ready to cook, preheat the oven to 375 degrees F.
- Place the loaf pan in the oven and cook for 45 minutes before basting with the tangy sauce.
Make the ketchup glaze for meatloaf
- In a small bowl, combine the ketchup and barbecue sauce. If the mixture is too sweet, add a touch of apple cider vinegar for a hint of acid.
- When the meatloaf has cooked for 45 minutes, carefully remove it from the oven. Using a basting brush or the back of a spoon, baste the ketchup mixture on top of the meatloaf.
- Carefully return the venison meatloaf to the oven and cook for another 15 to 30 minutes until the internal temperature reaches 160 degrees F with a digital meat thermometer.
- Allow the meatloaf to cool for 10 minutes before carefully lifting it out of the loaf pan with the edges of the parchment paper. If it fights you at all, run a butter knife along the edge of the meatloaf to loosen it.
- To serve, garnish the top of the tangy glaze with a sprinkle of crispy onions and minced parsley before slicing into 1-inch thick slices and plating it up with your favorite side dishes.
Girl Carnivore Expert Tips
If your ground venison needs a little fat added back in to keep things moist, consider diced raw bacon or a little ground beef, like ground brisket or chuck, something with a high fat content.
What to serve with venison meatloaf
This perfect ground venison meatloaf recipe is begging to be served with some of your favorite down-home side dishes like creamy macaroni and cheese or homestyle mashed potatoes, smoked brussels sprouts, keto creamed spinach (if you’re counting carbs), or a baked potato on the smoker.
Leftovers and storage
Store leftovers wrapped tightly in aluminum foil or plastic wrap in the fridge for up to 4 days. You can freeze leftover meatloaf for up to 3 months and reheat once thawed, but we find it always best enjoyed fresh.
Slice off what you need and reheat only single-serve portions in a preheated oven on a baking sheet preheated at 325 degrees F for 10 -15 minutes. Alternatively, you can pan-fry meatloaf to reheat it for amazing meatloaf sandwiches.
Recipe FAQs
Because venison is lean meat, it can dry out if overcooked. The trick to juicy meatloaf is to can add moisture-holding ingredients like panko and eggs and make sure not to overcook the meatloaf. Ground deer meat should be cooked to 165 degrees F.
The venison meatloaf is done when it reaches an internal temperature of 160 degrees Fahrenheit with an instant-read thermometer. As the meatloaf rests, it will continue to cook to 165 F.
Dense meatloaf can be caused by overmixing the ingredients or using lean ground meat. To avoid density, mix the ingredients gently and consider using a combination of lean and slightly fatty ground meat.
More savory venison recipes
This wholesome recipe brings back the classic to the family dinner table by using up ground deer meat for a savory twist. It’s simple and comforting, and that is sometimes all dinner is meant to be. If you’ve tried this recipe, be sure to rate the recipe card and drop a comment below to help the next guy.
Ground Venison Meatloaf with ketchup glaze
Ingredients
For the venison meatloaf
- 1/2 White Onion diced
- 3 – 4 Garlic cloves minced
- 3 lbs Ground venison
- 2 Eggs
- 1 tbsp Salt
- 1 tspn Pepper
- 1 tbsp Spices We used a Creole tomato and onion blend by Chef Jean-Paul Bourgeois, but you could use Jack Daniels Steak blend or even GirlCarnivore Over Easy space blend for an herbaceous pop.
- 1 tbsp Worcestershire sauce
- 1 cup Panko we use this pork panko to keep it keto but you could also use traditional bread crumbs
- 1/2 cup Heavy cream
For the ketchup glaze for meatloaf
- 2 tbsp Ketchup
- 1/4 cup barbecue sauce
Garnish
- 1/4 cup Crispy Onions these are optional but we love the texture addition
- parsley minced
Instructions
MAKE THE VENISON MEATLOAF
- Preheat a skillet over medium heat and add 1 tbsp oil. Swirl to coat.
- Saute the diced onion for 3 to 5 minutes, until translucent. Add the garlic and cook 30 seconds longer.
- Set aside, and allow to cool 10 minutes.
- Line a loaf pan with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Then, remove the ground venison from the package and gently break it up with your hands.
- Then gently combining the deer meat with the eggs, minced garlic, diced onion, salt, pepper, and spices in a large bowl.
- Next, add the panko and heavy cream to the bowl. Let it sit for a few minutes, and then working gently, mix all of the ingredients to combine.
- Gently transfer the ground venison mixture to the prepared loaf pan and press gently into a loaf shape.
- Set in the fridge for 45 minutes to firm up.
Bake the meatloaf
- When ready to cook, preheat the oven to 375 degrees F.
- Place the loaf pan in the oven and cook for 45 minutes before basting with the tangy sauce.
MAKE THE KETCHUP GLAZE FOR MEATLOAF
- In a small bowl, combine the ketchup and barbecue sauce. If the mixture is too sweet, add a touch of apple cider vinegar for a hint of acid.
- When the meatloaf has cooked for 45 minutes, carefully remove it from the oven. Using a basting brush or the back of a spoon, baste the ketchup mixture on top of the meatloaf.
- Carefully return the venison meatloaf to the oven and cook for another 15 to 30 minutes until the internal temperature reaches 160 degrees F with a digital meat thermometer.
Serve
- Allow the meatloaf to cool for 10 minutes before carefully lifting it out of the loaf pan with the edges of the parchment paper. If it fights you at all, run a butter knife along the edge of the meatloaf to loosen it.
- To serve, garnish the top of the tangy glaze with a sprinkle of crispy onions and minced parsley before slicing into 1-inch thick slices and plating it up with your favorite side dishes.
Nutrition
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From Budget Fare to Culinary Inspiration, the History of Meatloaf via The Atlantic https://www.theatlantic.com/health/archive/2011/09/from-budget-fare-to-culinary-inspiration-the-history-of-meatloaf/245265/
Delicious! Jean couldn’t stop raving about it. We made baked potatoes as a side – I had skins with sour cream, Jean mashed the guts.
I ground about 4 pounds of venison from the breast & flank, it had a decent fat layer (for venison, the deer was corn-fed) and also added a few rashers of fatty bacon to the grind.
I used white onion & a shallot, plus a few ribs of celery, sweet peppers & half a jalapeño that had been hiding out in the veggie drawer. Seasoned with salt & pepper, plus smoked paprika & a fistful of assorted fresh herbs.
Gonna make this for my son. He has a bunch of ground venison in freezer. So excited!
I cant wait to see it at weekend roll call!