Venison Mushroom Meatloaf
Elevate your comfort food repertoire with this mouthwatering Venison Mushroom Meatloaf, a rustic twist on a classic dish. This recipe highlights the richness of lean ground venison, paired with earthy cremini mushrooms and savory aromatics like onion and garlic, for a flavor-packed meatloaf that’s anything but ordinary. A touch of Worcestershire sauce and a ketchup-brown sugar-Dijon glaze adds tangy-sweet perfection, while panko breadcrumbs ensure a tender texture. Perfect for weeknight dinners or special occasions, this hearty, protein-packed main dish is ready in just over an hour. Serve it alongside creamy mashed potatoes or roasted vegetables for a wholesome, satisfying meal everyone will love.
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Recipe Information
Ingredients
- 1.5 pounds Ground venison
- 1 cup Cremini mushrooms
- 1 medium, diced White onion
- 3 minced Garlic cloves
- 0.75 cup Panko breadcrumbs
- 0.25 cup Milk
- 2 large Eggs
- 2 tablespoons Worcestershire sauce
- 0.25 cup Ketchup
- 3 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Ketchup (for glaze)
- 1 tablespoon Brown sugar (for glaze)
- 1 teaspoon Dijon mustard (for glaze)
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it with olive oil.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and finely chopped mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and are tender. Remove from heat and let the mixture cool slightly.
In a large bowl, combine the milk and panko breadcrumbs. Let this sit for 2-3 minutes, allowing the breadcrumbs to soak up the milk.
Add the ground venison, cooked mushroom mixture, eggs, Worcestershire sauce, ketchup, chopped parsley, salt, and pepper to the bowl with the breadcrumbs. Mix everything together gently using your hands or a spoon until just combined; avoid overmixing.
Transfer the meat mixture to the prepared loaf pan and shape it evenly, smoothing the top with a spatula.
In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to create the glaze. Spread the glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 45-50 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.
Serve warm alongside mashed potatoes, roasted vegetables, or salad for a hearty meal.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 53.5 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 337 mg | 26% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4044 mg | 86% | |
*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.
