Venison Meatloaf Recipe

Name: Venison Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 pound ground venison; 8 saltine crackers, crumbled; 1 large egg, beaten; 2 tablespoons brown sugar, divided; 0.5 teaspoon spicy brown mustard; 0.5 teaspoon garlic powder; 0.5 teaspoon dried minced onion flakes; 0.25 teaspoon dried cilantro; 0.25 teaspoon ground thyme; 1 dash cinnamon; 1 dash paprika; 3 tablespoons ketchup

Cook Time: 50 minutes

Ingredients

1 pound ground venison
8 saltine crackers, crumbled
1 large egg, beaten
2 tablespoons brown sugar, divided
teaspoon spicy brown mustard
teaspoon garlic powder
teaspoon dried minced onion flakes
teaspoon dried cilantro
teaspoon ground thyme
1 dash cinnamon
1 dash paprika
3 tablespoons ketchup

Directions

Preheat your oven to 350F (175C).
In a mixing bowl, combine the ground venison, crumbled crackers, beaten egg, and 1 tablespoon of brown sugar. Stir well to blend.
Season the mixture with spicy brown mustard, garlic powder, onion flakes, dried cilantro, ground thyme, cinnamon, and paprika. Mix thoroughly until all ingredients are well incorporated.
Transfer the meat mixture into a 9x9-inch baking pan or a loaf pan, pressing it down evenly to form the meatloaf.
Bake the meatloaf in the preheated oven for about 40 minutes, or until the internal temperature reaches 160F (70C).
While the meatloaf is baking, combine the ketchup with the remaining 1 tablespoon of brown sugar in a small bowl.
Once the meatloaf is fully cooked, spread the ketchup-sugar mixture evenly on top of the meatloaf.
Return the meatloaf to the oven and bake for an additional 10 minutes.
Remove from the oven, slice, and serve. Enjoy!

Nutrition Facts (per serving)

Calories	220
Total Fat	5g
Saturated Fat	2g
Cholesterol	143mg
Sodium	275mg
Total Carbohydrate	15g
Dietary Fiber	0g
Total Sugars	9g
Protein	29g
Vitamin C	2mg
Calcium	30mg
Iron	5mg
Potassium	450mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

Origin and History

Venison meatloaf is a delicious variation of the classic American meatloaf, incorporating venison as the primary meat source. Venison, the meat from deer, has been consumed for centuries, dating back to early human societies where hunting was essential for survival. While traditional meatloaf recipes commonly use beef, the lean and flavorful nature of venison adds a unique twist to this dish. Venison meatloaf has become popular in regions where hunting is common, such as in North America and parts of Europe, where game meats are more readily available.

Regional Characteristics

The preparation of venison meatloaf can vary greatly depending on regional preferences. In the American Midwest, where deer hunting is a tradition, venison is frequently substituted for beef in many classic comfort foods, including meatloaf. The dish may be seasoned with local herbs like thyme or sage, and some regions may even incorporate regional spices or hot sauces to complement the gamy flavor of venison. In Scandinavian countries, venison is often prepared with hearty root vegetables and served alongside rustic breads, whereas in North America, the meatloaf may be topped with a tangy barbecue sauce or sweet ketchup glaze to balance the meat's strong flavor.

What Sets It Apart?

Venison meatloaf differs from its traditional beef counterpart primarily in flavor and texture. Venison is leaner than beef, meaning the meatloaf can be drier if not prepared with added fat, such as pork or beef fat. The unique flavor of venison is often described as earthy and slightly gamey, which sets it apart from the more neutral taste of beef. Additionally, venison meatloaf recipes may include spices like cinnamon and paprika, which are not commonly used in traditional beef meatloaf. The result is a dish with a deeper, more robust flavor profile that appeals to those who enjoy bold and savory meals.

Where It Is Typically Served

Venison meatloaf is commonly served in areas with a strong hunting culture. In the United States, it's often prepared during hunting season, particularly in rural areas or by families who hunt their own venison. Its typically served for dinner with side dishes like mashed potatoes, roasted vegetables, or a fresh salad. In restaurants that specialize in game meats, venison meatloaf may appear as a seasonal or specialty menu item. Its also a popular dish at holiday gatherings or family meals, offering a flavorful alternative to more conventional meatloafs made with beef or pork.

Fun Facts

1. Venison is one of the leanest meats available, with significantly lower fat content compared to beef, making venison meatloaf a healthier alternative for those seeking a low-fat protein source.

2. The use of spices like cinnamon and paprika in venison meatloaf gives it a unique flavor that some say evokes the tastes of wild game or even Indian-inspired dishes, adding depth to the flavor profile.

3. Venison has been a staple of human diets for thousands of years, with evidence of early humans hunting deer dating back to prehistoric times. Its inclusion in modern dishes like venison meatloaf connects us to the culinary traditions of our ancestors.

4. Because of its lean nature, venison meatloaf can sometimes dry out during cooking. Many recipes add extra ingredients, like pork fat or a glaze, to keep it moist and flavorful. Adjusting the seasoning also helps to mellow the gamey taste, making it more approachable for a wider range of palates.

FAQ about Venison Meatloaf Recipe

Store leftover venison meatloaf in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months. To reheat, thaw in the fridge overnight and then bake in the oven at 350°F (175°C) for about 20 minutes or until heated through.

Yes, you can substitute venison with other ground meats like beef, pork, or a mixture of both. Keep in mind that venison is leaner, so using a fattier meat like beef or adding pork fat may help achieve a similar texture and moisture.

Yes, you can prepare the meatloaf mixture ahead of time and store it in the fridge for up to 24 hours before baking. This can enhance the flavors. Alternatively, you can bake the meatloaf and refrigerate it for later use.

Venison is lean, so adding a fat source like ground pork or beef fat can help keep the meatloaf moist. You can also try adding a bit of milk or beef broth to the mixture or using a moist binder like soaked breadcrumbs or crushed crackers.

If you don't have saltine crackers, you can substitute them with breadcrumbs, crushed cornflakes, or even rolled oats. Just ensure that the substitute binds the meatloaf properly and doesn’t affect the texture too much.

Yes, you can omit the brown sugar if you prefer a less sweet flavor. Some people even substitute it with a small amount of honey or maple syrup for a different kind of sweetness. You could also add a dash of hot sauce for extra flavor without the sweetness.

Bake the meatloaf in a preheated oven at 350°F (175°C) for about 40 minutes or until it reaches an internal temperature of 160°F (70°C). Afterward, you can add the topping and bake for an additional 10 minutes.

Yes, you can freeze the meatloaf after baking. Let it cool completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer. To reheat, thaw overnight in the fridge and bake in the oven until heated through.

Venison meatloaf pairs well with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad. You can also serve it with steamed green beans, corn on the cob, or a simple rice dish.

Absolutely! The recipe is versatile, and you can adjust the spices to your taste. If you prefer a more savory flavor, you can reduce the cinnamon and add more garlic or thyme. If you like heat, try adding chili flakes or a chopped jalapeño.

Comments

1maddog

10/06/2025 01:52:54 PM

This almost like my own recipe. I use sugar only in the topping. To cut down on the gamey taste(which I like BTW) make a double batch with one lb hamburger.

Sara Rebecca

08/15/2018 04:35:47 AM

I don't think this recipe is to sweet! I think the cinnamon is giving a meat that's already inclined towards sweet a flavor a lot aren't used to in a savory dish. My modifications: Two one pound 1/2 venison 1/2 grass fed 85/15 ground beef I did not double the sugar (I did double the rest) Used a microplane to add 1/4 of a fresh yellow onion (i think I'll use more next time) Used a garlic crusher to add two hefty fresh garlic cloves I didn't have cilantro I used dried parsley And the topping was more of a bbq sauce with garlic, onion, liquid aminos (not coconut aminos!), Worcestershire, Dijon, and a touch of balsamic in addition to sugar and ketchup. The dish was really good! The cinnamon flavor reminded me of an Indian inspired recipe and I think it went really well with the venison. I added beef to not overwhelm picky toddler palates but next time I think I'll make it full venison for the hubby and I!

Allrecipes Member

11/01/2016 11:12:02 PM

It turned out great. I used 1/2 lb venison sausage and 1/2 lb venison burger. I would definitely make this again however I only used half the brown sugar in the meat and none in the topping, added 1 seeded Anaheim pepper for a little more flavor and next time I would forgo using the cinnamon.

fistfullafunk

11/22/2019 01:20:42 AM

I liked it, needs more meat though. Added 1 lb of ground pork, used Panko bread crumbs and used fine cut onion and garlic. Used nutmeg (I was out of cinnamon) and just used a local bbq sauce to top while it cooked. Venison is very lean so I used the pork to add some fat and moisture. Great guide you provided!

Yazzie Bishop

03/25/2023 04:27:16 PM

Made a few changes/additions to this one. I added some ground pork sausage and ground beef (1/4 each), regular mustard(was out of spicy brown), used Ritz Everything Crackers, and a few dashes of steak sauce and Worcestershire sauce for more flavor. Mixed some brown sugar and hot sauce to taste in the store bought bbq sauce. Came out pretty good.

Paul Miller

09/27/2020 02:09:52 AM

Substituted steel oats for crackers and added chopped peppers, sweet, mild, and jalepeno. Used Pressure Cooker. Needed a little salt (no crackers).

Scott Frederick

03/11/2018 10:48:28 PM

Followed recipe almost exactly, except I topped it with Harry&David pepper and onion relish. Delicious!

wldbear

12/14/2018 12:28:35 AM

OK, I didn't follow the recipe very closely, but that's the way I cook. Home baked bread, cubed, instead of crackers, fresh garlic instead of flakes, and a gourmet bbq sauce mixed in instead of the other spices and ketchup. Turned out excellent as I'm sure it would have if I followed the directions as written. Thanks for the inspiration.

CopperFig8328

01/20/2025 12:32:05 AM

I followed the recipe exactly. Our deer processor packages the ground meat in 2lb packages and beef fat is added, so I doubled all the Ingredients. SO good!

MissyH

04/20/2021 06:58:07 PM

I didn’t use any of the brown sugar and did add crushed red pepper and it was perfection! I don’t care for brown sugar at all so omitting it was great for me. I didn’t bake it with any sauce on top but used Spicy ketchup on it and it was so good. I am going to bake it with the Spicy ketchup on it this next time and see how that it. Great and very simple recipe!!

Nancy

02/04/2020 03:04:02 AM

My husband said it was the best ever and I agree 100%!So easy, only substitution I made was grating an onion since I never use onion flakes.

TameTaro3506

03/24/2025 12:26:01 AM

My venison was too lean and pulverized; so I added 8 oz of 80/20 beef and two tablespoons butter. No cilantro, please. So I added more thyme.

Pamela Sanchez

09/29/2024 08:00:59 PM

Wow, flavors on point! 😋

GiftedSlaw1930

07/20/2023 08:47:49 PM

I added mayonnaise to add fat to the venison. I added bread crumbs instead of crackers. I sautéed onions and tri-color peppers. I used smoked paprika. I used barbecue sauce. I guess I ended up doing my own thing. Oops.

SappyBeet5809

02/02/2023 07:42:44 PM

I made this recipe last night to take skiing today for lunch. Everyone enjoyed it. My wife thought that it was a little too dry. Not sure what you can do because venison is less fatty than beef. I'll experiment the next time I make it.

Amanda Etheridge

07/14/2022 07:28:42 PM

Um, woah! Haha I cannot say enough about this dish. Wow. Blew my husband and I away. You must like sweet meats to enjoy but the flavor is undeniably delicious!

eq_dent1

02/17/2022 01:20:05 AM

My wife even said 5 stars. My first meatloaf and I nailed it. Delicious!!!

chefstefan

11/08/2020 11:27:27 AM

This is a very flavorful venison meatloaf. Highly recommended.

Nora

03/14/2020 08:15:01 PM

Actually, I've made it 3 times now.It is delicious and I haven't changed anything...