Venison Meatloaf with Tomato Glaze

Venison meatloaf brings a rich, gamey depth to this classic comfort food. Whitetail deer have long been part of the Midwest’s hunting traditions, and this recipe honors that heritage while providing a hearty, satisfying meal. The tomato glaze adds a tangy sweetness that balances the savory flavors of the venison.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

  • 1 lb ground venison (whitetail deer)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 onion, diced (garden or locally grown)
  • 1 clove garlic, minced (garden or locally grown)
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme (garden or locally grown)
  • Salt and pepper to taste
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard

Instructions

  1. Preheat oven to 350°F. In a large bowl, combine venison, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until well combined.
  2. Shape the mixture into a loaf and place on a greased baking sheet or in a loaf pan.
  3. In a small bowl, mix ketchup, brown sugar, and Dijon mustard to make the glaze. Spread half over the meatloaf.
  4. Bake for 30 minutes, then spread the remaining glaze on top. Bake for an additional 30 minutes, or until cooked through.
  5. Let rest for 10 minutes before slicing. Serve warm.
Back to blog