Venison Meatloaf

4.5
(82)
64 Reviews
12 Photos

This venison meatloaf is a yummy and moist version of meatloaf with a bit of a kick. Use more or fewer spices to suit your taste. I like it as-is!

Submitted by angelamclamb
Updated on November 17, 2022
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Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 pound ground venison

  • 8 saltine crackers, crumbled

  • 1 large egg, beaten

  • 2 tablespoons brown sugar, divided

  • ½ teaspoon spicy brown mustard

  • ½ teaspoon garlic powder

  • ½ teaspoon dried minced onion flakes

  • ¼ teaspoon dried cilantro

  • ¼ teaspoon ground thyme

  • 1 dash cinnamon

  • 1 dash paprika

  • 3 tablespoons ketchup

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix together venison, crackers, egg, and 1 tablespoon brown sugar in a bowl. Season with mustard, garlic powder, onion flakes, cilantro, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.

  3. Bake in the preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes.

  4. Stir together ketchup with remaining 1 tablespoon brown sugar. Spread on top of the meatloaf and place back in the oven for 10 minutes more.

135 home cooks made it!

Nutrition Facts (per serving)

220 Calories
5g Fat
15g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 220
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 143mg 48%
Sodium 275mg 12%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 9g
Protein 29g 57%
Vitamin C 2mg 2%
Calcium 30mg 2%
Iron 5mg 26%
Potassium 450mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.