Recipes
Venison Meatloaf with Tomato Glaze
Venison meatloaf brings a rich, gamey depth to this classic comfort food. The tomato glaze adds a tangy sweetness that balances the savory flavors of the venison.
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
- 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.
- Shape the mixture into a loaf and place on a greased baking sheet or in a loaf pan.
- In a small bowl, mix ketchup, brown sugar, and Dijon mustard to make the glaze. Spread half over the meatloaf.
- Bake for 30 minutes, then spread the remaining glaze on top. Bake for an additional 30 minutes, or until cooked through.
- Let rest for 10 minutes before slicing. Serve warm.