Venison Meatloaf

This savory venison meatloaf is a hearty twist on a classic dish.

With the sweetness of brown sugar and the tang of Worcestershire sauce, this gamey meat is elevated to new heights.

Rich and flavorful, this meatloaf is sure to become a staple in your wild game cooking repertoire.

Ingredients

• 1 pound ground venison
• 1/2 cup breadcrumbs
• 1/2 cup finely chopped onion
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 egg

Instructions

Preheat your oven to 350°F (180°C). In a large bowl, combine the ground venison, breadcrumbs, chopped onion, egg, salt, pepper, and garlic powder.

Mix everything together with your hands or a wooden spoon until just combined.

Don’t overmix! In a separate bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and dried oregano. Add this wet mixture to the meat mixture and mix until everything is fully incorporated.

Transfer the mixture to a loaf pan or shape it into a loaf shape on a baking sheet.

Bake for 45-50 minutes, or until the internal temperature reaches 150°F (65°C). Let the meatloaf rest for 10-15 minutes before slicing and serving.

Cut into 4 equal pieces and serve hot.

Notes

Make sure to handle the venison gently when mixing to avoid compacting it too much, which can make the meatloaf dense.

If using a loaf pan, make sure to grease it with some oil or cooking spray to prevent the meatloaf from sticking.

Don’t overbake! Venison can become dry quickly, so keep an eye on the internal temperature and remove it from the oven when it reaches 150°F (65°C).

If you don’t have Worcestershire sauce, you can substitute it with a mixture of 1 tablespoon soy sauce and 1 tablespoon lemon juice.

Letting the meatloaf rest for 10-15 minutes is crucial to allow the juices to redistribute, making the meatloaf more tender and flavorful.

You can serve this meatloaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Simply reheat it in the oven or on the stovetop until warmed through.

Nutrional Value

• Calories: 340
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 35g