Venison Meatloaf Recipe
This kid-friendly homemade venison meatloaf recipe is a huge hit with our 10-year-old daughter. Learn how to make a venison meatloaf that is tender and juicy on the inside with a sweet and tangy glaze that adds a ton of flavor.
Servings: 8 servings
Ingredients
Venison Meatloaf
- 1 ½ pounds ground venison
- 8 ounces ground pork
- 1 medium yellow onion, diced
- 1 Tablespoon minced garlic
- 3 Tablespoons fresh chives, chopped
- 2 large eggs
- ¾ cup Italian style Panko breadcrumbs
- ⅓ cup half and half
- 3 Tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Meatloaf Glaze
- ⅔ cup ketchup
- 2 teaspoons white wine vinegar
- 1 Tablespoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375 degrees F.
- In a small pan, sauté onions in butter over medium low heat for about 5 minutes until tender. Add garlic and sauté another 2 minutes. Remove from heat and let them cool completely.
- Line a 9-inch x 5-inch loaf pan with parchment paper.
- In a large bowl, add all of the meatloaf ingredients, including the cooked onion and garlic, and mix well to combine.
- Add meat mixture to the loaf pan, gently press meat down and shape evenly. Bake meatloaf at 375 degrees F for 40 minutes.
- In a small bowl, mix all of the glaze ingredients. After the meatloaf has been in the oven for 40 minutes, take it out of the oven and spread the glaze over the meatloaf. Return it to the oven and bake an additional 15 minutes or until the internal temperature reaches 150 degrees F using an instant read meat thermometer.
- Rest meatloaf for 10 minutes before slicing. Serve with mashed potatoes and your favorite vegetable. Drizzle each plate with the baking juices from the pan. Serve immediately.
