Venison Meatloaf
Servings 12
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.
Ingredients
MEATLOAF INGREDIENTS:
- 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 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
MEATLOAF GLAZE:
- 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
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 2.2 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.
Nutrition
Serving: 1slice | Calories: 257kcal | Carbohydrates: 17g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 90mg | Sodium: 536mg | Potassium: 438mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg