This venison meatloaf recipe is super moist, delicious, and simple to make. It’s made with hearty ingredients and topped with a homemade glaze that will have your family asking for seconds.
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It’s no secret that we’re a venison eating family. I’ve already shared my 11 favorite venison recipes, including a venison marinade. This particular recipe is moist, flavorful, and yet another blessing from this land. You’re going to love it!
Looking for other delicious meaty recipes? Then you need to try my easy meatloaf and this easy meatball recipe. You’ll love the hearty flavors and easy to follow recipe instructions!
Meatloaf recipes are often a family treasure, so I’m sharing with you a recipe that includes a little of my mom’s recipe, a little of my mother-in-law’s recipe, and a little of my own input as a long-time hunter’s wife.
Why I Love This Recipe
- Flavor-Packed: This venison meatloaf is super moist and delicious, and the homemade onion soup mix, liquid smoke, and plenty of Worcestershire sauce all work together to give it a hearty and robust flavor that’s hard to resist.
- Family Favorite: This recipe is a hit with the whole family. The venison meatloaf is a comforting, hearty dish that’s perfect for a cozy dinner at home.
- Convenient: I can mix the loaf in the morning and pop it in the refrigerator to allow the flavors to blend. Then I put it in a hot oven for about an hour before dinner and start my potatoes and vegetables. Easy!
- Hearty and Wholesome: The meatloaf includes hearty ingredients like oats, olive oil (to give the meat more fat), and fresh parsley, making it a wholesome and satisfying meal.
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Key Ingredients
- Quick Oats: These will help to bind the meatloaves together and add a bit of texture.
- Milk: It’s our liquid ingredient that will add further richness and flavor to the meatloaf.
- Ground Venison: This is the star of the show, providing a rich and savory flavor.
- Olive Oil: It will add moisture to the meatloaves and help to keep them from sticking in the pan.
- Eggs: They act as a binder, holding all of the ingredients together.
- Chopped Fresh Parsley: This will add a pop of fresh, herby flavor to the meatloaves.
- Onion Soup Mix: It’s a convenient way to add a savory, onion flavor to the meatloaf.
- Ketchup: It will add a touch of sweetness and tanginess to the meatloaf and also form the base of the glaze.
- Worcestershire Sauce: This will add a deep, savory flavor with a hint of tanginess.
- Liquid Smoke: It will give the meatloaves a delicious, smoky flavor, reminiscent of cooking them on a barbecue.
- Salt and Cracked Black Pepper: These will help to season the meatloaves, bringing out all of the other flavors.
- Dark Brown Sugar: It will add a rich, sweet flavor to the glaze, and complement the tanginess of the ketchup and vinegar.
- Red Wine Vinegar: It will add a bit of tang to the glaze, balancing out the sweetness of the brown sugar.
Equipment
- Large Bowl – You’ll need this to soak the oats with milk and mix the meatloaf ingredients.
- 2.2 Quart Casserole Dish – This is where you’ll pat the meatloaf mixture and refrigerate until ready to bake.
How to Make Venison Meatloaf
Preparation
To start, combine the oats and milk in a bowl and let them soak. Then, chop the parsley and gather all the remaining meatloaf ingredients.
Step 1 – Mix the Meatloaf Ingredients
Add the remaining meatloaf ingredients to the bowl of oats and milk. Stir everything together well.
Step 2 – Shape and Refrigerate the Meatlof
Next, pat the meatloaf mixture into a casserole dish and cover it. You’ll need to refrigerate it until you’re ready to bake.
Step 3 – Preheat and Bake the Meatloaf
When you’re ready to bake, preheat your oven to 350˚F. Uncover the meatloaf and bake it for 35 minutes, which is about 2/3 of the total cooking time.
Step 4 – Prepare the Glaze
While the meatloaf is baking, it’s time to make the glaze. Simply mix together all the glaze ingredients in a small bowl.
Step 5 – Apply the Glaze
After the initial 35 minutes of baking, take the meatloaf out of the oven and spread the glaze mixture over the top. Then, put it back in the oven and bake for an additional 25 minutes at 350˚F. You’ll know it’s ready when the internal temperature reaches 165˚F.
Step 6 – Cool and Serve
Once the meatloaf is done, take it out of the oven and let it cool for a few minutes before cutting into it. This will help the meatloaf hold its shape and make it easier to serve. Enjoy your delicious, homemade venison meatloaf!
Expert Tip
To guarantee a juicy and flavorful venison meatloaf, soak the oats in milk. This helps to keep the meatloaf moist as it bakes, especially since venison is a leaner meat.
Recipe Variations
- Different Glaze: While the recipe calls for a classic ketchup-based glaze, feel free to experiment with different flavors. A BBQ glaze or a sweet and sour glaze can add a whole new dimension to your venison meatloaf.
- Spicier: Add a little heat to your meatloaf by mixing in some chopped jalapeños or a dash of cayenne pepper to the meat mixture.
- Cheesy: For a cheesy twist, add a cup of shredded cheddar or parmesan cheese to the meatloaf mixture. This will add a deliciously cheesy flavor to your meatloaf.
What to Serve With
- For a classic meatloaf meal, serve your venison meatloaf with creamy mashed potatoes and roasted vegetables. The rich, savory flavors of the meatloaf pair perfectly with the buttery potatoes and the caramelized vegetables.
- If you’re hosting a casual gathering, turn your venison meatloaf into a hearty sandwich. Simply slice the meatloaf and serve it on a crusty roll with a dollop of your favorite barbecue sauce.
- For a cozy weeknight dinner, serve your venison meatloaf with a side of baked mac and cheese and a simple green salad.
Make Ahead Instructions
Mix the loaf in the morning and pop it in the refrigerator to allow the flavors to blend. Then simply put it in a hot oven for about an hour before dinner.
Recipe FAQs
Venison is a lean, flavorful meat that comes from deer. It’s a popular choice for meatloaves due to its rich, slightly sweet flavor.
To keep your venison meatloaf moist, you can soak the quick oats in milk before adding them to the rest of the ingredients. This will help the meatloaf retain its juiciness during the cooking process. Plus, be careful not to overcook the meatloaf, as venison is leaner than other meats and can dry out more quickly.
Absolutely! This recipe has a sweet and smoky glaze, but you can customize it to your liking. Try adding a dash of hot sauce or a pinch of cayenne pepper to give the glaze a spicy kick.
Storing and Reheating
- Storing: Allow any leftovers to cool completely and then, simply store them in an airtight container. They can be kept in the fridge for up to 3 days.
- Freezing: If you have more meatloaf than you can enjoy within a few days, you can easily freeze. Once they’ve cooled, wrap the individual portions in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen meatloaf, simply let them thaw in the refrigerator overnight.
- Reheating: You can reheat your meatloaf in the oven at 350°F for about 20 minutes. Alternatively, you can microwave individual portions for 1-2 minutes.
More Venison Recipes You’ll Enjoy
Serving Size
- What to Expect: This venison meatloaf recipe yields a hearty meatloaf that can serve 12 people.
- How to Scale: If you’re expecting a larger crowd, you can easily double the recipe and follow the instructions as directed. Just make sure to use a larger pan to accommodate the increased quantity or use two pans instead.
Venison Meatloaf
Ingredients
Meatloaf:
Glaze:
- 1/2 cup ketchup
- 3 Tablespoons dark brown sugar
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/8 teaspoon cracked black pepper
Instructions
- In a large bowl, soak the oats with milk and set aside.
- Chop the parsley and measure out remaining meatloaf ingredients. Add remaining meatloaf ingredients to the bowl of oats and milk. Mix it well. Pat the loaf into a 2 quart casserole dish and refrigerate it (covered) until ready to bake.
- When ready to bake the meatloaf, preheat the oven to 350˚F, remove the cover, and bake the meatloaf for 35 minutes (2/3 of the cooking time). While your meatloaf bakes, mix all the glaze ingredients in a small bowl.
- When the 35 minutes is up, take the meatloaf out of the oven and spread on the glaze. Bake the meatloaf for an additional 25 minutes at 350˚F or until the internal temperature reaches 165˚F. Allow the meatloaf to cool for a few minutes before cutting.
Notes
Nutrition
This recipe was originally published in 2019. It has been updated with more detailed instructions. The recipe remains the same.
Do you add the olive oil because the meat is really dry? Our butcher added some beef fat so I am wondering if I need 4T of olive oil?
Do you add the olive oil because the meat is really dry? Our butcher added bacon fat sonI am wondering if I need 4T of olive oil?
Because the venison is so lean, the olive oil (fat) helps prevent the meatloaf from being too dry. If your butcher added bacon fat, you don’t need the olive oil 🙂 Enjoy!