This venison meatloaf recipe has the perfect combination of moist and tasty. Using the flavors of the south really adds some delicious dimension to this meatloaf.
Some people might think eating meatloaf and mashed potatoes would be a winter time meal, but not for my family. We eat this all year round, it's serious comfort food.
I have a Cajun Meatloaf Recipe too, you might want to have a look at!
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More venison recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Melanie Cagle
- Venison Meatloaf Recipe
- 💬 Comments
What makes this recipe so yummy
- Venison meatloaf is so hearty and filling, your tummy will thank you.
- Using venison makes it that little bit healthier than using ground beef.
- It's a meal the whole family can get behind, you should also try my Tri Tip Roast Recipe.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a large bowl mix all ingredients and just ¼ Cup of the tomato sauce (reserving the rest until later).
- Step 2: Shape meat mixture into a loaf in a large casserole dish then cover with aluminum foil.
- Step 3: Bake at 350°F for 45 minutes, then remove the foil. Skim the juices that have leaked from the meatloaf, then pour the remaining tomato sauce over the top evenly.
- Step 4: Bake for another 45 minutes (or until an internal temperature reads 160° of a meat thermometer).
- Step 5: Remove from the oven and allow to rest for 15 minutes before slicing.
Hint: Spray aluminum foil with cooking spray before covering the meatloaf so it doesn't stick to the foil.
When shaping the venison mixture don't leave small pieces on the end. Try to keep it even so that no one area of the deer meatloaf cooks more than the rest.
Recipe variations and substitute ideas
- Brown Sugar - add some brown sugar to the tomato sauce if you prefer it sweeter.
- BBQ Sauce - a little barbecue sauce in the meatloaf could work, instead of the Worcestershire sauce.
- Meatloaf muffins - Try making mini meatloaf versions in a muffin tray. You'll need to adjust the cooking time obviously.
- Saltine Crackers - Use crushed saltine crackers instead of bread crumbs.
- Olive Oil - use olive oil to grease the cooking pan.
- Sour Cream - add a little sour cream for richness.
- Fresh Thyme - fresh thyme is always a good addition to any meat dish.
- Dijon Mustard - try adding a little dijon mustard to your ingredients.
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Necessary gear: Equipment
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I use a large mixing bowl to prepare the meatloaf ingredients as well as a large baking dish, or casserole dish to cook the meatloaf in.
I have some links in the recipe card below.
More venison recipes I think you'll love
- Venison Chili - a comforting hearty chili, perfect for the colder months.
- Smoked Venison Backstrap - venison backstrap can be tricky to not overcook it. Using the smoker is perfect for this tender meat.
- Grilled Venison Burgers - There's nothing better than a delicious venison burger off the grill.
- Venison Cutlets - southern cooking at its best.
- Venison Taco Recipe - Super easy and delicious weeknight meal.
- Instant Pot Venison Stew - Quick and hearty yet made in less than an hour.
How to store leftovers
Once cooled completely store the venison meatloaf in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
When shaping your meatloaf don't taper the ends too much. You don't want any area of the meatloaf to cook quicker than anywhere else. Try to keep it shaped like a brick almost.
Frequently asked questions: FAQs
Add moisture. In this venison meatloaf recipe here I use eggs, tomato sauce, and Worcestershire sauce, but you can also use milk, cream, sour cream, etc to add a good amount of moisture.
Venison is a very lean meat and because of this can become quite dry in the cooking process. Adding a certain amount of pork helps this.
160°F is the temperature you need to cook it to, especially due to the addition of the pork.
You should check out how I turn this meatloaf into a Monster for Halloween!
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Venison Meatloaf Recipe
Equipment
Ingredients
- 2 Pounds Ground Venison (can be mixed with pork)
- 1 Cup Italian Breadcrumbs
- 2 Each Large Eggs
- 1 (29 Ounce) Can Tomato Sauce divided
- 2 Tablespoons Worcestershire Sauce
- 1 Each Yellow Onion diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Creole Seasoning
- Salt and Pepper to taste
Instructions
- Preheat oven to 350°F.
- Add the ground venison, eggs, breadcrumbs, ¼ Cup of the tomato sauce, Worcestershire Sauce, diced onion, garlic powder, onion powder and Creole seasoning to a large mixing bowl and season with salt and pepper to your taste.2 Pounds Ground Venison, 1 Cup Italian Breadcrumbs, 2 Each Large Eggs, 1 (29 Ounce) Can Tomato Sauce, 2 Tablespoons Worcestershire Sauce, 1 Each Yellow Onion, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 Tablespoon Creole Seasoning, Salt and Pepper to taste
- Mix together with hands until it's totally combined.
- Add to a 9x13" baking dish and form a loaf shape.
- Spray some aluminum foil with cooking spray then cover the baking dish with the foil (spray side down).
- Bake in the oven for 45 minutes then remove the foil. Use a spoon and remove the fluids that have gathered in the bottom of the dish.
- Cover the meatloaf with the remaining tomato sauce then put back in the oven for another 45 minutes (the middle of the meatloaf should have reached 160°F with a meat thermometer).1 (29 Ounce) Can Tomato Sauce
- Remove from the oven and allow to rest for 15 minutes before slicing and serving.
Notes
Nutrition
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This Southern Liver and Onions with Gravy Recipe is one of my favorite comfort foods too.
Kelsey says
It was too spicy. Even my husband complained and he tolerates spice pretty well. 🥵🔥