Indulge in the rich and savory flavors of our venison meatloaf. This recipe is a delicious twist on classic comfort food, made with ground deer meat and topped with a tangy ketchup glaze. Serve it hot and enjoy the irresistible taste!
Contents
Meatloaf was a staple growing up; a cheap meal that worked to feed the family for days, it got the job done. And this venison meatloaf recipe revisits that classic comfort food making use of ground deer meat for a delicious meal.
Ingredients
For the venison meatloaf
- ▢ 1/2 White Onion diced
- ▢ 3 – 4 Garlic cloves minced
- ▢ 3 lbs Ground venison
- ▢ 2 Eggs
- ▢ 1 tbsp Salt
- ▢ 1 tspn Pepper
- ▢ 1 tbsp Spices We used a Creole tomato and onion blend by Chef Jean-Paul Bourgeois, but you could use Jack Daniels Steak blend or even GirlCarnivore Over Easy space blend for an herbaceous pop.
- ▢ 1 tbsp Worcestershire sauce
- ▢ 1 cup Panko we use this pork panko to keep it keto but you could also use traditional bread crumbs
- ▢ 1/2 cup Heavy cream
For the ketchup glaze for meatloaf
- ▢ 2 tbsp Ketchup
- ▢ 1/4 cup barbecue sauce
Garnish
- ▢ 1/4 cup Crispy Onions these are optional but we love the texture addition
- ▢ parsley minced
Instructions
MAKE THE VENISON MEATLOAF
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Preheat a skillet over medium heat and add 1 tbsp oil. Swirl to coat.
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Saute the diced onion for 3 to 5 minutes, until translucent. Add the garlic and cook 30 seconds longer.
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Set aside, and allow to cool 10 minutes.
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Line a loaf pan with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
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Then, remove the ground venison from the package and gently break it up with your hands.
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Then gently combining the deer meat with the eggs, minced garlic, diced onion, salt, pepper, and spices in a large bowl.
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Next, add the panko and heavy cream to the bowl. Let it sit for a few minutes, and then working gently, mix all of the ingredients to combine.
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Gently transfer the ground venison mixture to the prepared loaf pan and press gently into a loaf shape.
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Set in the fridge for 45 minutes to firm up.
Bake the meatloaf
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When ready to cook, preheat the oven to 375 degrees F.
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Place the loaf pan in the oven and cook for 45 minutes before basting with the tangy sauce.
MAKE THE KETCHUP GLAZE FOR MEATLOAF
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In a small bowl, combine the ketchup and barbecue sauce. If the mixture is too sweet, add a touch of apple cider vinegar for a hint of acid.
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When the meatloaf has cooked for 45 minutes, carefully remove it from the oven. Using a basting brush or the back of a spoon, baste the ketchup mixture on top of the meatloaf.
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Carefully return the venison meatloaf to the oven and cook for another 15 to 30 minutes until the internal temperature reaches 160 degrees F with a digital meat thermometer.
Serve
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Allow the meatloaf to cool for 10 minutes before carefully lifting it out of the loaf pan with the edges of the parchment paper. If it fights you at all, run a butter knife along the edge of the meatloaf to loosen it.
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To serve, garnish the top of the tangy glaze with a sprinkle of crispy onions and minced parsley before slicing into 1-inch thick slices and plating it up with your favorite side dishes.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 155mg | Sodium: 995mg | Potassium: 541mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 5mg
