Looking for a new twist on a classic family favorite? This Venison Meatloaf is a delicious and healthy alternative to traditional beef meatloaf, packed with flavor and nutrients. It's the perfect way to enjoy a comforting meal while keeping your family’s diet lean and wholesome!
Venison is a fantastic choice for a healthy, nutrient-dense meal, offering a leaner alternative to beef while still providing high levels of protein, iron, and essential vitamins. For this easy venison meatloaf recipe, I used Maui Nui Venison (use code: HEALTHYMOM for 20% off), a sustainable and ethical source of venison that’s responsibly wild-harvested to help manage Hawaii’s axis deer overpopulation problem. Shipped directly to your door in a cooler, Maui Nui Venison ensures top-quality freshness and convenience. Even my kids love recipes made with Maui Nui venison, and they hardly notice the difference from beef, making it a great way to sneak in healthier options for the whole family!
This venison meatloaf recipe is naturally gluten-free, so it’s a great choice for those with gluten sensitivities. To make it low-carb and keto-friendly, simply follow the substitutions listed below.
Looking for other Venison recipes? Try my Slow Cooker Venison Chili or Venison Burgers.
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Ingredients
Here's what you need to make this Venison Meatloaf recipe:
- Gluten-free bread crumbs - I like Italian seasoned gluten-free bread crumbs here but any variety of plain, panko or traditional bread crumb works. Or, use almond flour or crushed pork rinds to make this recipe low-carb. Find these on the baking aisle in the grocery store.
- 2 Pounds ground venison - thaw according to package directions if using frozen - I used Maui Nui Ground Venison (use code: HEALTHYMOM for 20% off), but any ground venison will work here.
- Milk - I use 2% cow's milk for this but any variety of cow's milk or plant-based milk works.
- Eggs - I like grade A large eggs.
- Shredded or grated parmesan cheese - I like to use a good quality shredded or grated parmesan here that's found on the refrigerated cheese aisle, but you can use the standard canister of Kraft grated parmesan if you like, the flavor just won't be as refined.
- Salt - I use fine sea salt, but any form of Himalayan salt, kosher salt or iodized table salt works.
- Black pepper - Freshly ground black pepper tastes best, but standard boxed ground black pepper works as well.
- Red pepper flakes - Red pepper flakes, also known as crushed red pepper add a touch of spice to the dish without making it spicy. Be sure not to use cayenne pepper or ground red pepper here.
- Garlic powder - Garlic powder or granulated garlic adds some extra flavor to this meatloaf, but you can use freshly minced garlic instead.
- Dried Italian seasoning - This dried seasoning found on the spice aisle contains a nice assortment of Italian herbs such as basil, oregano, thyme, marjoram, rosemary and sage to add flavor to dishes.
- (Optional) Ketchup - You can use the classic Heinz or a no-sugar added ketchup.
See recipe card for quantities.
How to Make Venison Meatloaf
Step 1: Add the gluten-free bread crumbs and milk to a large mixing bowl and stir to combine. Allow to sit for 5 minutes for the bread crumbs to absorb the milk. Then, add the parmesan cheese, eggs, Italian seasoning, salt, pepper, garlic powder and red pepper flakes to the bowl, stirring to combine.
Step 2: Add the ground venison to the large bowl and stir again to combine.
Step 3: Divide the venison mixture in half and shape it into two loaves placing them on a greased or lined sheet pan. If desired, spread ketchup across the top of each loaf.
Step 4: Bake the meatloaf at 400 for 1 hour, or until it is cooked through and a meat thermometer inserted in the center registers 160 degrees Fahrenheit. Allow the meatloaf to cool for 10 minutes, then slice and serve.
Hint: To ensure your venison meatloaf is perfectly cooked, use a meat thermometer to check the internal temperature. Venison should reach an internal temperature of 160°F (71°C) to be safely enjoyed while keeping the meatloaf moist and flavorful.
Substitutions
Want to substitute an ingredient in this Venison Meatloaf recipe? Here's how:
- Ground venison - substitute an equal amount of a different ground meat such as chicken, turkey, pork or beef for the ground deer meat in this recipe. Ensure you reach an adequate cooking temperature according to the meat you're using.
- Parmesan - substitute an equal amount of a different shredded cheese such as mozzarella or cheddar in place of the parmesan.
- Italian seasoning - use ½ teaspoon dried basil and ½ teaspoon dried oregano in place of the Italian seasoning.
- Bread crumbs - use an equal amount of quick oats in place of the bread crumbs.
Variations
Try one of these variations of Venison Meatloaf:
- Spicy - double the amount of red pepper flakes to add a little more spice to your meatloaf.
- Deluxe - add ¼ cup of drained finely chopped sun-dried tomatoes in oil to add more flavor and moisture to the meat mixture prior to baking. Additionally, add a few cloves of minced garlic to the meat mixture when mixing.
- Italian - for an Italian twist, top the meatloaf with spicy marinara sauce instead of ketchup.
- Low carb/ keto - use an equal amount almond flour or crushed pork rinds in place of the gluten-free bread crumbs and use almond milk in place of the cow's milk.
See this Parmesan Meatloaf made with ground beef on my site.
Equipment
This equipment comes in handy when making Venison Meatloaf:
Storage
To store leftover venison meatloaf in the refrigerator, place it in an airtight container and refrigerate for up to 4 days.
For freezing, slice the meatloaf and wrap individual portions in plastic wrap before placing them in a freezer-safe bag. When you’re ready to enjoy, thaw the slices overnight in the refrigerator, then reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
Top tip
For easy removal and cleanup, line your meatloaf pan with parchment paper before adding the meat mixture. This simple step helps prevent sticking and ensures your meatloaf slides out of the pan effortlessly once it’s cooked.
FAQ
For the best results, cook your meatloaf uncovered to allow the edges to brown and develop a delicious crust. If you notice the top browning too quickly, you can loosely cover it with foil during the last 15-20 minutes of cooking to prevent over-browning while ensuring it cooks through evenly.
Venison pairs well with herbs and spices like thyme, rosemary and garlic, which help enhance its natural flavor. A little Worcestershire sauce or mustard can also add depth and balance to the richness of the meat.
Let the meatloaf rest for about 10 minutes after taking it out of the oven. This allows the juices to redistribute, making it easier to slice without crumbling.
Related
Looking for other meat recipes like this? Try these:
Pairing
Serve Venison Meatloaf with one of these side dishes for a balanced meal the whole family will love:
Recipe
Venison Meatloaf
Ingredients
- 1 cup gluten-free bread crumbs
- 1 cup milk
- ¾ cup grated parmesan cheese
- 2 eggs
- 1 Tablespoon Italian Seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 2 lbs ground venison
- ⅓ cup ketchup
Instructions
- Preheat the oven to 400 degrees farenheit.
- Add the bread crumbs and milk to a large mixing bowl and stir to combine. Allow to sit for 5 minutes for the bread crumbs to absorb the milk. Then, add the parmesan cheese, eggs, Italian seasoning, salt, pepper, garlic powder and red pepper flakes to the bowl, stirring to combine.
- Add the ground venison to the bowl stirring to combine.
- Divide the venison mixture in half and form it into two loaves placing them on a greased or lined sheet pan. If desired, spread ketchup across the top of each loaf.
- Bake the meatloaf at 400 for 1 hour or until it is cooked through and a meat thermometer inserted in the center registers at 160 degrees Fahrenheit.
- Allow the meatloaf to rest for 10 minutes, then slice and serve.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 160 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
My family loves this so much we eat it at least once a month!