Moist & Tender Ground Venison Meatloaf

This ground venison recipe produces a homemade meatloaf that is so moist, so tender, and so flavorful, you’ll never consider meatloaf bland or boring again! Made the traditional way with eggs and milk but substituting crackers for the breadcrumbs and adding a zip of sweet Thai chili sauce this is the ultimate venison meatloaf recipe!

Is there anything more comforting than homemade meatloaf? I don’t think so! It’s filling and flavorful and easy as can be – if done properly. Follow my recipe for the perfect ground venison meatloaf results every single time!

If you're looking for more ground venison recipes check out my sweet and spicy venison taco recipe, korean-inspired ground venison, and my ground venison stroganoff!

How to make homemade meatloaf

This is just a brief overview, detailed instructions can be found in the recipe card below!

1. Whisk together the topping. It’s made from ketchup, sweet Thai chili sauce, and brown sugar. Set it aside.
2. Mix together the loaf ingredients. Just throw it all in a bowl and mix gently. Like you’re making venison meatballs. Too much mixing and it’ll be tough, but not enough and it will fall apart.
3. Press into prepared pan. That’s been layered with tinfoil. This not only makes cleanup easier but also provides little handles to easily lift the meatloaf out of the pan when it is finished cooking.
4. Cover with the glaze. A generous layer should do!
5. Bake and Rest. Slicing into a piping hot meatloaf will make it fall apart. Remove it from the oven and let it cool in the pan for 10 or so minutes. This not only lets the juices redistribute, but helps the topping firm up, too!
6. Serve with mashed potatoes and peas. Because there’s just nothing more classic!

Why add eggs to meatloaf?

Eggs are a binder! Just like they hold cookie or cake batter together, the proteins in the eggs help to hold the meatloaf together too!

How to tell when meatloaf is done.

This can be tricky if you're not a super experienced cook. As with virtually all meat-based proteins, the internal temperature of the venison meatloaf should be at 165 degrees to be considered fully cooked.

Read the temperature using a meat thermometer, or, my personal favorite, an instant read thermometer!

Also, carryover cooking is a thing! This means that the meat will keep cooking even after it’s removed from the oven to rest and the internal temperature will rise a few degrees. Because of this, I remove my meatloaf at around 162 degrees. It will rise to 165 in no time while it rests!

What can I substitute for breadcrumbs in meatloaf?

Unlike most meatloaf recipes, mine uses crushed crackers instead of breadcrumbs! The addition of crackers is great because it not only adds flavor, but also helps to keep the meatloaf moist and tender.

I like to use either butter crackers for an additional buttery flavor or crushed saltines for an extra kick of salt.

What does milk do in meatloaf?

Milk adds moisture! In addition to the eggs and the cracker crumbs, the milk will help to bind the meatloaf together and provide much needed moisture when baking. There’s nothing worse than a dry meatloaf! Beware, though, as too much milk will lead to a mushy loaf. And no one wants that!

But I sure do want another slice of meatloaf!

Watch the recipe video!

Print Recipe

4.50 from 10 votes

Venison Meatloaf Recipe

This ground venison recipe produces a homemade meatloaf that is so moist, so tender, so flavorful, you’ll want to enjoy it for dinner again and again! Made with eggs and milk but substituting crackers for the breadcrumbs and adding a zip of sweet Thai chili sauce it is the ultimate venison meatloaf recipe!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: Dinner, Venison, Venison Recipe

Servings: 8 servings

Calories: 292kcal

Author: Amanda Gajdosik

Cook ModePrevent your screen from going dark

Equipment

• 9x5 Loaf Pan
• Tin Foil
• Instant Read Thermometer

Ingredients

For the glaze:

• ½ cup ketchup
• 4 tablespoons sweet Thai chili sauce, divided
• 2 tablespoons brown sugar

For the meatloaf:

• 2 pounds ground venison
• 1 tablespoon minced garlic
• 2 large eggs
• 2 teaspoons stone ground mustard
• ½ small white onion, diced
• 1 cup crushed butter crackers (about 10 crackers)
• 1 - 2 teaspoons kosher salt, more or less to taste
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. seasoned salt
• ¾ tsp. paprika
• ¼ cup whole milk

Instructions

• Preheat oven to 350 degrees. Line the bottom and long sides of a 9x5 loaf pan with tinfoil and set aside.
• In a small bowl, whisk together the ketchup, 3 tablespoons of the Thai chili sauce, and the brown sugar until smooth and set aside.
• In a large bowl, combine all the ingredients for the meatloaf, plus the remaining 1 tablespoon of the chili sauce. Using clean hands, mix the ingredients gently to combine. Be careful not to over-mix, as that will result in a tough meatloaf.
• If desired, take a small portion of the mix, about 2 tablespoons, and fry in a skillet until cooked through. Taste for seasoning and adjust as desired, adding more salt, Thai chili sauce, or such until you're pleased with the flavor!
• Gently press mixture in prepared loaf pan. Cover with ketchup glaze and bake in preheated oven for 45 - 50 minutes, or until internal temperature reaches 165.
• Remove from oven and allow to rest for 10 minutes so juices can redistribute. Lift meatloaf out of pan using the tinfoil as handles.
• Slice and serve with mashed potatoes and buttered peas.

Video

Notes

• Leftover meatloaf can be stored in the refrigerator for up to four days. Leftovers also make great meatloaf sandwiches!

Nutrition

Serving: 1slice | Calories: 292kcal | Carbohydrates: 19g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 1064mg | Potassium: 490mg | Fiber: 1g | Sugar: 12g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 4mg