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sliced venison on cutting board

Venison Meatloaf

  • Author: meredith
  • Prep Time: 20 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Venison Recipe
  • Method: Oven
  • Cuisine: American


This venison meatloaf recipe is super moist, delicious, and simple to make.  Made with hearty ingredients and topped with a homemade glaze, this venison recipe is sure to please your crowd.




  • 1 1/2 cups quick oats
  • 1 cup milk
  • 2 pounds ground venison, completely thawed
  • 4 Tablespoons olive oil
  • 2 large eggs
  • 3 Tablespoons chopped fresh parsley
  • 3 Tablespoons homemade or store bought onion soup mix
  • 1/4 cup ketchup
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper


  • 1/2 cup ketchup
  • 3 Tablespoons dark brown sugar
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • cracked black pepper


  1. In a large bowl, soak the oats with milk and set aside.
  2. 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 2.2 quart casserole dish and refrigerate it (covered) until ready to bake.
  3. 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.
  4. 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.


  • Serving Size: 12
  • Calories: 314
  • Sugar: 8.1
  • Sodium: 546.4
  • Fat: 9.8
  • Carbohydrates: 17.5
  • Protein: 37.9
  • Cholesterol: 158.6

Keywords: venison meatloaf, ground venison meatloaf