Easy Venison Meatloaf

Why you'll love my venison meatloaf

• Tender and juicy. Even though venison is lacking in the fat department, this meatloaf is still insanely tender and juicy. My trick is to soak breadcrumbs in milk adding both moisture and fat to the venison.
• The best damn meatloaf glaze. My husband who hates ketchup, loves this meatloaf glaze. I think what truly sets it apart is the addition of dijon mustard and balsamic vinegar. It's both sweet and tangy and pairs wonderfully with venison.
• Easy to make. With just 15 minutes of prep time, this meatloaf comes together quick for an easy weeknight dinner, and I have no doubt that the whole family will love it!
• No gamey flavor. The aromatic vegetables, Italian seasoning, and milk soaked breadcrumbs work together to tame that rich venison flavor.

Ingredients + Notes

Scroll down to the recipe card for the full ingredient list.

Venison meatloaf

• Panko breadcrumbs. Panko breadcrumbs are larger than regular breadcrumbs.
• Milk. I recommend using whole milk for the extra fat, but any milk will work.
• Yellow onion. White onion is fine too.
• Carrot. One whole carrot. Just like garlic and onion, carrots are an aromatic vegetable and add extra flavor to the meatloaf.
• Garlic cloves.
• Ground venison. You will need two pounds of ground venison, or you can use one pound venison and one pound beef (or all beef if you're sadly out of venison).
• Eggs.
• Worcestershire.
• Ketchup. You can try swapping the ketchup for tomato sauce, but I can't make any guarantees on how it will taste, as I have not tried it. If you do, let me know in the comments!
• Italian seasoning.
• Salt.
• Black pepper.

Meatloaf glaze

• Ketchup. Same as note above. You can try swapping for tomato sauce, but I personally haven't tried this.
• Brown sugar. Light or dark is fine.
• Dijon mustard. Brown mustard is a great substitute here.
• Balsamic vinegar. You can use apple cider vinegar as a substitute. I've done this many times, but I do prefer the taste of balsamic in meatloaf glaze.

How to make venison meatloaf

Scroll down to the recipe card for the full instructions.

Tender and juicy meatloaf starts with soaking breadcrumbs in milk, then mixing in aromatic vegetables and baking until the internal temperature reaches 160 degrees. Here's an overview with some helpful tips.

1. Soak breadcrumbs in milk. In a large bowl, mix together the milk and breadcrumbs. Let sit while you prepare the other ingredients, giving the breadcrumbs time to absorb the milk.
2. Prepare your ingredients. Using the large holes of a cheese grater, grate the onion and carrot. You can also mix together your glaze during this time.
3. Mix everything together. Add all ingredients to the bowl with the soaked breadcrumbs. Use your hands to work everything together for a minute. This helps the meatloaf hold together better. Press the meat mixture into a loaf pan and brush with half the glaze.
4. Bake. Bake the meatloaf for 45 minutes, then spread with the remaining glaze to create a thick layer. Bake an additional 25-30 minutes so the glaze can caramelize while the meatloaf finishes baking.
5. Let rest then enjoy. Let rest for 10-15 minutes so the juices can redistribute throughout the meat and the meatloaf can firm up slightly before slicing.

Frequently asked questions

Is venison healthier than beef?

Compared to beef, venison is lower in fat and higher in protein, making it a very healthy option.

Is venison meatloaf gamey?

Gamey is often used to describe the bold, rich flavors of venison when compared to commercially raised beef. Even if you aren't a big fan of venison, I have no doubt that you'll still love my venison meatloaf!

The garlic, onion and carrot mixed with Italian seasoning brighten up the flavor of the venison, making it incredibly delicious and far less gamey.

What is the secret to tender meatloaf?

Soak panko breadcrumbs in milk to lock in moisture and a little extra fat (I recommend using whole milk). Breadcrumbs can hold a lot more moisture than meat can, making the meatloaf both tender and juicy.

Why do you use milk in meatloaf?

Milk contains both water and fat, adding both moisture and much needed fat to venison, which is naturally very lean. Milk is also known to tenderize meat, so it's a win-win, making the meatloaf both tender and juicy.

What ingredients help hold meatloaf together?

Meatloaf is prone to falling apart if there's too much moisture or too many add-ins (such as vegetables). You need to strike a balance between enough liquid to add moisture, but not too much that the meatloaf can't hold together.

For 2 pounds of meat, I find that ¾ cup of milk mixed with 1 cup of panko breadcrumbs works perfectly. I also prefer to grate the vegetables versus chopping so you don't have large chunks throughout the meatloaf, preventing it from holding together nicely. Grating your aromatic vegetables also helps to ensure even distribution of flavor throughout the meatloaf.

Why do you grate the onion and carrot?

I use the holes of a cheese grater to grate the onion and carrot. I prefer this method opposed to chopping for a few reasons. Grating leaves you with fine pieces of onion and carrot, meaning you won't need to sauté the vegetables before adding them to the meatloaf. Second, the flavor is better distributed throughout the meatloaf. Lastly, chopping the vegetables will leave you with chunks in the meatloaf, which I don't particularly like from a texture perspective and it prevents the meatloaf from holding together as well.

Are you supposed to drain the grease from meatloaf

When there is about 25-30 minutes left in the baking time, I like to carefully drain a little bit of the fat from the meatloaf and brush with the remaining glaze. Draining the fat isn't absolutely necessary, but if it's pooling up around the top, draining a little fat can help to create a nicely caramelized glaze on top.

Can I bake meatloaf on a sheet pan versus in a loaf pan?

Both are great options for baking meatloaf and yield slightly different results. Using a loaf pan helps the meatloaf hold its shape and keep all the juices corralled, locking in more moisture. When using a sheet pan, the shape of the meatloaf will be a little flatter and more spread out (which isn't necessarily an issue), but will give you crispier edges, which are delicious. So it really comes down to personal preference.

If you do bak the meatloaf on a sheet pan, I recommend lining the pan with parchment paper or aluminum oil and reducing the baking time.

Helpful tips for the best venison meatloaf

• Soak the breadcrumbs in milk. The breadcrumbs will absorb the moisture and fat from the milk and lock it into the meatloaf, creating tender and juicy slices.
• Grate the onion and carrot. I recommend this for multiple reasons as opposed to chopping the vegetables, which I explain in more detail under the FAQ section. Grating allows the vegetables to more evenly distribute throughout the meat without leaving you with undercooked chunks. If you must chop the vegetables, I recommend doing it very finely and sautéing them before mixing with the meat.
• Work the meatloaf with your hands. Once all the meatloaf ingredients are combined in the bowl, use your hands to work the meatloaf together for a minute. Don't worry, you won't make it tough. This just helps the venison hold together better while baking.
• Use a meat thermometer. It's tough to know exactly when meatloaf is done cooking without either slicing into it or using a meat thermometer. I definitely recommend going the meat thermometer route. Make sure you insert the thermometer into the center of the meatloaf. The internal temperature should read 160 degrees when it's done.
• Let the meatloaf rest. Once you remove the meatloaf from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meatloaf and the meatloaf to cool just slightly so it can firm up a bit.

Make ahead

You can prepare the meatloaf 1-2 days ahead. Mix everything together, then press into your loaf pan. Cover tightly then store in the fridge. When you're ready to bake the meatloaf, top with half the glaze and bake. You will need to add a little extra cook time since the meatloaf will be cold.

Freezing meatloaf

• Freezing raw meatloaf. You can also freeze uncooked meatloaf. I recommend use a disposable aluminum loaf pan with a lid. Alternatively, you can shape the meatloaf for baking on a sheet pan, then wrap the meatloaf in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw the meatloaf in the fridge (I would give yourself 24 hours), then bake.
• Freezing cooked meatloaf. Freeze the whole loaf or cut into slices. Either way, let the meatloaf cool completely, then wrap in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the fridge, then reheat using your desired method.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.

If you have leftover meatloaf, I can't recommend this reheating method enough. Heat butter or oil in a skillet and fry slices of meatloaf on both sides until a crust forms and it's heated through. That crunchy outside is to die for! You can eat the fried meatloaf as is or serve in a bun or between two slices of bread, making a meatloaf sandwich.

Alternatively, you can reheat slices of meatloaf in the microwave for 1-2 minutes.

What to serve with venison meatloaf

I love to serve meatloaf with potatoes and veggies or a salad. Aside from regular mashed potatoes, here are some great potato sides.

• Cheesy Caramelized Onion Mashed Potato Bake
• Crispy Salt and Vinegar Roasted Potatoes
• Cheesy Au Gratin Mixed Potatoes