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Close up shot of two slices of venison meatloaf against some mashed potatoes.
5 from 4 votes

Venison Meatloaf Recipe

This venison meatloaf recipe is a perfect combination of moist and flavorful. Seasoned to perfect with southern spices.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 6
Cuisine: Southern
Author: Melanie Cagle

Equipment

Ingredients

  • 2 lb Ground Venison / Pork Mixture 70/30
  • 1 Cup Italian Breadcrumbs
  • 2 Large Eggs
  • 28 oz Can Tomato Sauce divided
  • 2 Tablespoons Worcestershire Sauce
  • 1 Medium 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.
  • 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).
  • Remove from the oven and allow to rest for 15 minutes before slicing and serving.

Notes

We usually mix our venison meat with about 20-30% pork (fat blend) for ground meat. This way we get some moisture in the meat when cooking. This is normally done by the meat processing company we use to package our deer meat. If you don't have this option and have only ground venison you should add some raw bacon, or pork fat in some other way.
When you're forming the loaf in the meatloaf pan pat it gently so that there are no cracks visible. Also, make sure the loaf is uniform in size/shape. You don't want the end to be tapered too much or that part will cook much faster than the rest.

Nutrition

Serving: 1g | Calories: 468kcal | Carbohydrates: 25g | Protein: 51g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 223mg | Sodium: 1742mg | Fiber: 4g | Sugar: 8g
Did You Make This?Mention @caglediaries or tag #caglediaries!

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