Go Back
Sliced venison meatloaf with glaze on a serving platter
Print Recipe Pin Recipe
No ratings yet
Servings: 8

Venison Meatloaf with Glaze

The venison meatloaf recipe uses 2 pounds of ground venison, and it can be baked as 1 larger loaf or 2 smaller ones for a shorter bake time. Don't skip the glaze, it's so good!
Prep Time15 minutes
Cook Time1 hour
Cooldown time15 minutes
Total Time1 hour 15 minutes

Ingredients

For the meatloaf:

  • 2 lb ground venison
  • 1 medium yellow onion, diced very very finely
  • 3-4 cloves garlic, finely minced
  • ½-¾ cup plain panko breadcrumbs, start with ½ cup
  • 2 eggs
  • 3-4 tablespoons parsley leaves, very finely minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1.5-2 teaspoons salt, to taste
  • ground black pepper, to taste

For the glaze:

  • 3 tablespoons ketchup
  • 3 tablespoons BBQ sauce
  • 2 teaspoons apple cider vinegar, OR 1 teaspoon ACV + 1 teaspoon water for a less tangy glaze
  • 1 pinch salt
  • 1 pinch onion powder and garlic powder
  • optional: ~1 tablespoon brown sugar, I skip this, but go for it if you like a sweeter glaze

Instructions

  • Preheat oven to 350F (or 375F if making 2 smaller loaves, see notes below). Spray a bread loaf pan with cooking spray OR line a baking sheet with parchment paper and spray with cooking spray or oil.
  • In a large bowl, combine all the meatloaf ingredients. Use your hands to mix well, making sure to distribute the seasonings throughout the venison. If the mixture seems really wet, add up to ¼ cup more panko breadcrumbs to make a total of ¾ cup. I use ¾ cup when I have extra large eggs, otherwise I use ½ cup breadcrumbs.
  • Transfer the venison mixture to the prepared baking dish or loaf pan and shape into a log. Try to get it to be more wide than flat so it cooks faster. Or
  • Bake at 350F for 45 minutes. In the meantime, combine all the glaze ingredients in a small bowl and mix well.
  • After 45 minutes of baking, brush half the glaze on the meatloaf. Continue baking for 15-20 more minutes, or until the internal temperature reaches 160F (USDA meat temperature chart).
  • Remove from the oven, brush with remaining glaze, and let cool for at least 15 minutes before slicing. Slice, serving with your favorite side dishes.

Notes

  • Try to mince the onion as teeny tiny as you can. If you really don't want to see or feel any onion pieces in your meatloaf, you can grate the onion and add that to the venison (discarding any extra juices that dripped out of the onion).
  • To cut down on baking time, you can make 2 separate small loaves and bake at 375F for 30 minutes, then brush with glaze and bake for another 10 minutes or until cooked through in the center.
  • This recipe can be halved. Follow the same baking time as the bullet point above for smaller loaves.
  • Leftover venison loaf is great in sandwiches, crumbled as a pizza topping, or crumbled into a meaty tomato-based pasta sauce.
Author: Kate
Course: Main Course
Cuisine: American

Nutrition Facts

Calories 235kcal (12%)Carbohydrates 9g (3%)Protein 27g (54%)Fat 9g (14%)Saturated Fat 4g (25%)Polyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.004gCholesterol 132mg (44%)Sodium 711mg (31%)Potassium 485mg (14%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 245IU (5%)Vitamin C 4mg (5%)Calcium 46mg (5%)Iron 4mg (22%)
Did you make this recipe?Tag @goodinthesimple on Instagram and hashtag it #goodinthesimple!