Venison Loaf
Savor the hearty and rustic flavors of this Venison Loaf, a perfect recipe for showcasing the rich, earthy taste of ground venison. Balanced with ground pork for added moisture, this meatloaf is infused with aromatic spices like smoked paprika and thyme, then glazed with a tangy-sweet blend of ketchup, brown sugar, and apple cider vinegar for that irresistible caramelized finish. With the addition of panko breadcrumbs soaked in milk for a tender texture and a medley of savory ingredients like onions, garlic, and Worcestershire sauce, this dish is both comforting and elevated. Ready in just under 1.5 hours, it’s an ideal main course for dinner, especially when served alongside creamy mashed potatoes and steamed vegetables. Perfect for game meat enthusiasts, this recipe highlights venison’s unique qualities while remaining approachable and deeply satisfying.
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Recipe Information
Ingredients
- 1.5 pounds ground venison
- 0.5 pounds ground pork
- 0.5 cups panko breadcrumbs
- 0.25 cups milk
- 1 large egg
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 0.25 cup ketchup
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup ketchup (for glaze)
- 2 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a small bowl, combine the panko breadcrumbs and milk. Let the mixture sit for 5 minutes to hydrate the breadcrumbs.
In a large mixing bowl, combine the ground venison, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, Worcestershire sauce, ketchup, smoked paprika, dried thyme, salt, and black pepper.
Mix the ingredients gently with your hands or a sturdy spatula until evenly incorporated. Be careful not to overmix, as this can make the loaf dense.
Transfer the meat mixture to the prepared loaf pan and press it down gently to shape it into a loaf. Smooth the top with a spatula.
In a small bowl, mix together the glaze ingredients: ketchup, brown sugar, and apple cider vinegar. Spread the glaze evenly over the top of the loaf.
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the venison loaf from the oven and let it rest for 10 minutes before slicing.
Serve warm with mashed potatoes, steamed vegetables, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1076 mg | 358% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 50.5 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 299 mg | 23% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
