The Best Venison Meatloaf Recipe | What to Serve with It

Winter is the perfect time to cook up a big batch of delicious meatloaf. This venison meatloaf recipe is easy to follow and sure to please everyone at your dinner table. So gather your ingredients and get cooking!

How do you make good venison meatloaf recipe

Substituting beef for venison in a family favorite recipe, like meatloaf, often leads to disappointment because the two meats require different cooking techniques.

Some people may never find that deer meat tastes exactly like ground beef, but if you use the right recipes for venison, you might end up agreeing with me! I now barely tolerate the taste of store-bought ground beef—I much prefer wild game.

If you’re looking for a recipe that will perfectly balance the rich flavor of deer meat, look no further! This venison meatloaf uses acidic ingredients like balsamic vinegar and Worchestershire sauce to offset the richness.

The addition of caramelized onion and garlic give the dish a slightly sweet yet perfectly aromatic flavor. I also love using Italian seasoning in my wild game recipes because it plays so well with big game flavors.

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This venison meatloaf recipe is EASY

This meatloaf recipe is easy and uncomplicated- just how a classic meatloaf should be.

When you’re making a dish that includes raw onion and garlic, it’s important to cook them before adding any other ingredients. This will get rid of the overpowering smell and taste that can come from using raw onions and garlic.

After the sauteed ingredients are in a large bowl, mix them together well using your hands for best results. Once everything is mixed, press it into a loaf pan and bake. While the mixture is baking, prepare the glaze by mixing all ingredients together. Remove from oven, brush on glaze and return to oven for additional cook time before serving hot!

What makes the best glaze?

I adore the classic meatloaf glaze with ketchup and brown sugar, but I also like to add some zing with Dijon mustard, balsamic vinegar, and garlic powder. The glaze is definitely a must-have.

Make sure to rest your meatloaf for a few minutes before you slice and serve it, this will ensure the best results. If you want aslice with texture, sear it in a pan with some butter before serving.

I prefer a traditional setupwith mashed potatoes and green beans, but feel free to get creative! I promise you won’t be disappointed either way!

Venison Meatloaf Recipe

In my opinion, one of the best ways to eat deer meat is by making a venison meatloaf. Just like any classic meatloaf dish, you have to use ground beef with fat in it.

Normally, recipes for regular meatloaves call for 80/20 beef so that the final product won’t be too dry–and this applies to venison meatloaves as well.

Venison is very lean, so most butchers will mix pork or beef fat into your ground venison before they process it. This usually turns out being a good thing in the end.

Eighty-twenty fat blends are the most versatile, so I recommend requesting that ratio specifically when you get your deer processed. Some people like leaner mixtures for health reasons, but they also produce dry meatloaf and venison burgers.

If it were up to me, I would just process my own meat; that way, you know exactly what’s in it. You can pick up a good meat grinder to start saving money in no time!

How to Make Venison Meatloaf

You can use beef meatloaf recipes with ground venison, but for the best flavor, look for ones that are created specifically for venison. I think sage goes great with the rich taste of venison, while a bit of sweetness from tomato paste and tanginess from brown mustard enhances the flavors even more.

Although the perfect flavors are essential, they don’t matter if your meatloaf is as tough as nails. To create tender meatloaves every time, handle the meat gently- crumble it into small pieces with your fingers instead of overworking it. You can also add breadcrumbs to absorbing moisture.

Another tip is to mix all of the ingredients together before adding the meat. This will distribute everything more evenly and minimize how much you have to handle the raw ground venison which results in a better texture overall.

How Long to Cook a 2 Pound Meatloaf

I usually make my meatloaves with 1 ½ pounds of meat, like my insanely popular Brown Sugar Meatloaf. I decided to use 2 pounds of venison in this recipe because that’s typically how people package and freeze their game. Plus, it didn’t make sense to let you waste any of the deer meat you worked so hard to get.

A 2-pound meatloaf should be cooked at 350 degrees for 75 minutes, or until the internal temperature reads 160 degrees. If you don’t use a loaf pan and flatten it in a 9×13 baking dish instead, cooking time will be shorter.

What to Serve with Meatloaf

No meatloaf dinner is complete without mashed potatoes. They can be prepared on the stove top while the meatloaf bakes in the oven. Choose any of the following vegetables to round out your meal: Green beans, roasted Brussels sprouts, roasted broccoli, sauteed spinach, or roasted sweet potatoes.

FAQs :

Why do you add milk to meat loaf?

The milk adds moisture and fat to the meatloaf, both of which help to keep it from drying out.

Can I use oatmeal instead of bread crumbs?

You can, but the meatloaf will be more dense. I prefer bread crumbs because they absorb moisture better.

What is the best way to cook meatloaf?

There are a few different ways you can cook meatloaf. You can bake it in the oven, cook it in a slow cooker, or even grill it!

Baking is by far the most popular method, as it is the easiest and produces consistent results. Slow cooking is great if you want your house to smell amazing all day long, and grilling gives the meatloaf a nice smoky flavor.

Can I make meatloaf without eggs?

Eggs help to bind the ingredients together, so I don’t recommend leaving them out. If you are allergic to eggs or just want to try something different, you can use ground flaxseed meal as a binding agent.

Do I have to use beef fat?

No, you don’t have to use beef fat. You can use pork fat, lamb fat, or even chicken fat. The important thing is that you use some kind of animal fat to keep the meatloaf from drying out.

What is the secret to moist meatloaf?

There are a few things you can do to ensure your meatloaf is moist and flavorful. First, make sure you add some kind of fat- this could be beef fat, pork fat, or even chicken fat. Secondly, don’t overwork the meat when you’re mixing it together- just crumble it with your fingers until everything is evenly combined. Finally, add some bread crumbs to help absorb any excess moisture.

I hope you enjoy this venison meatloaf recipe! If you have any questions, feel free to leave them in the comments below.

What does panko do to meatloaf?

Panko is a type of bread crumb that is used in Japanese cooking. It is made from bread that has been dried and then ground into a coarse crumb. Panko is light and airy, which helps to keep meatloaves from being dense. It also helps to absorb excess moisture, giving the meatloaf a more moist and flavorful texture.

What can I use instead of ketchup in meatloaf?

There are a few different options you can use instead of ketchup in meatloaf. You could try barbeque sauce, tomato soup, or even some diced tomatoes. Whatever you use, make sure it is well-seasoned so that your meatloaf doesn’t end up tasting bland.

Should I put egg in my meatloaf?

Eggs help to bind the ingredients together, so I would recommend adding one. If you are allergic to eggs or just want to try something different, you can use ground flaxseed meal as a binding agent.

Do you cover meatloaf with foil when baking?

No, you don’t need to cover meatloaf with foil when baking. The foil will prevent the top of the meatloaf from developing a nice crust.

Do you put water in the bottom of meatloaf?

No, you don’t need to put water in the bottom of the pan when cooking meatloaf. The water will make the meatloaf soggy and it won’t cook evenly.

Do I cover my meatloaf when baking it?

No, you don’t need to cover meatloaf when baking. The foil will prevent the top of the meatloaf from developing a nice crust.

Should I put parchment paper under my meatloaf?

No, you don’t need to put parchment paper under your meatloaf. The parchment paper will make it difficult for the meatloaf to form a nice crust.

What happens if you put too much breadcrumbs in meatloaf?

If you add too much bread crumbs to your meatloaf, it will be dense and dry. Make sure to add just enough so that the mixture is moist but not wet.

Conclusion for you :

There are a few things you can do to ensure your meatloaf is moist and flavorful. First, make sure you add some kind of fat- this could be beef fat, pork fat, or even chicken fat. Secondly, don’t overwork the meat when you’re mixing it together- just crumble it with your fingers until everything is evenly combined.

Finally, add some bread crumbs to help absorb any excess moisture.

I hope you enjoy this venison meatloaf recipe! If you have any questions, feel free to leave them in the comments below.