Venison Meatloaf
A hearty and flavorful venison meatloaf recipe that's perfect for family dinners.
Equipment
- Loaf Pan for baking the meatloaf.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 0.5 cup diced onion
- 4 cloves garlic, minced
- 2 lb ground venison
- 1 cup dried breadcrumbs plain or Italian; use almond meal for gluten-free
- 0.75 cup milk
- 2 whole eggs, beaten
- 1 Tbsp balsamic vinegar
- 2 tsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1.5 tsp salt
- 0.5 tsp pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium pan over medium heat, add the olive oil and diced onion. Sauté until translucent, then add minced garlic for 2-3 minutes before removing from heat.
- In a large bowl, combine sautéed onion and garlic with ground venison, breadcrumbs, milk, beaten eggs, balsamic vinegar, Worcestershire sauce, Italian seasoning, salt, and pepper until well combined.
- Lightly oil a loaf pan and line with parchment paper. Transfer meatloaf mixture into the pan, pressing it evenly into all corners.
- Place loaf pan in preheated oven and bake for 45 minutes.
- While baking, prepare topping by mixing ketchup, brown sugar, Dijon mustard, balsamic vinegar, and garlic powder in a small bowl.
- After 45 minutes, remove meatloaf from oven, brush topping over the top, and return to oven for an additional 15-20 minutes until it reaches an internal temperature of 160°F (71°C).
- Allow to rest for a few minutes before slicing. For extra texture, brown slices in a pan with butter over medium heat.
Notes
Feel free to add your favorite herbs or spices to the meatloaf mixture for a personal touch. No alcoholic drinks allowed, please substitute with a non-alcoholic option.