Venison Meatloaf Recipe

This easy Venison Meatloaf Recipe packs a big flavorful kick.

This Venison Meatloaf Recipe adds a kick to your ordinary, boring meatloaf.

The classic meatloaf gets a real boost in this Venison Meatloaf Recipe. Freshly ground venison and an array of herbs and spices makes it anything but “dinner as usual.”

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Venison Meatloaf Recipe

Before cooking, thoroughly defrost venison in original wrapping. Once the original package has been opened, do not use plastic wrap to cover the meat as this could make it sweat. It is undesirable for meat to sweat before it is cooked since this will release moisture and make the cooked meat tougher. Because of its leanness, be careful not to overcook venison. Always cook venison rare or medium-rare, as it can be tough and dry when well-done. 

8 saltine crackers
1 egg
1 pound ground venison
2 tablespoons brown sugar, divided
1/2 teaspoon spicy brown mustard
1/4 teaspoon dried cilantro
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon ground thyme
Dash of ground cinnamon
Dash of paprika

3 tablespoons ketchup

Preheat the oven to 350 F. Crush the saltine crackers and lightly beat the egg.

In a large bowl, combine the crackers, egg, venison and 1 tablespoon of brown sugar; mix by hand until well combined. Add the mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon and paprika. Mix again by hand until all ingredients are well combined and evenly incorporated.

Lightly pat the mixture into a 5-by-9-inch loaf pan or 9-inch square baking dish. Bake uncovered for 40 minutes or until the internal temperature of the meatloaf registers 160 F on a meat thermometer.

Meanwhile, in a medium bowl, combine the ketchup and remaining 1 tablespoon of brown sugar; mix well. After the loaf has baked for 40 minutes, spread the ketchup mixture evenly over top. Return the loaf to the oven for an additional 10 minutes.

To serve, remove the loaf from the oven and let it cool in the pan for 5 minutes before cutting into slices or squares. Yields 4 servings.