Venison Loaf Meatloaf
Savor the rich, rustic flavors of "Venison Loaf Meatloaf," a hearty twist on the classic comfort food. This recipe blends lean ground venison with ground pork for a tender texture and earthy depth, complemented by the perfect balance of breadcrumbs, milk, and aromatics like garlic, onion, and fresh parsley. A tangy glaze made from ketchup, brown sugar, and apple cider vinegar caramelizes on top, adding a delightful sweet-savory finish. Perfectly seasoned with Worcestershire sauce, Dijon mustard, and paprika, this meatloaf is baked to juicy perfection in just one hour. Whether served with creamy mashed potatoes or roasted vegetables, this dish is a standout centerpiece for any meal. Ideal for family dinners or gatherings, "Venison Loaf Meatloaf" is a delicious way to enjoy wild game with a gourmet twist.
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Recipe Information
Ingredients
- 2 lbs Ground venison
- 0.5 lbs Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Whole milk
- 2 large Eggs
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 0.25 cup Ketchup
- 1 tsp Dijon mustard
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 0.5 cup Ketchup (for topping)
- 2 tbsp Brown sugar (for topping)
- 1 tsp Apple cider vinegar (for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan with cooking spray or a small amount of oil to prevent sticking.
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to soak up the milk.
Add the ground venison, ground pork, eggs, chopped onion, minced garlic, Worcestershire sauce, 1/4 cup ketchup, Dijon mustard, chopped parsley, salt, pepper, and paprika to the breadcrumb mixture. Mix everything together thoroughly using your hands or a large spoon.
Transfer the meat mixture into the prepared loaf pan. Press it down gently to even out the surface.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the topping. Spread this mixture evenly over the top of the meatloaf.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain moisture and makes slicing easier.
Serve the venison meatloaf warm with your favorite sides and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 806 mg | 17% | |
*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.
