Moist and Tender Ground Venison Meatloaf Recipe (No Breadcrumbs!)

4.50 from 10 votes

Moist and Tender Ground Venison Meatloaf Recipe (No Breadcrumbs!)

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 butter crackers for the breadcrumbs and adding a zip of sweet Thai chili sauce this is the ultimate venison meatloaf recipe!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Dinner, Venison, Venison Recipe

Servings: servings

Calories: 292kcal

Author: Amanda Gajdosik

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