Venison Meatloaf Recipe -
Venison Meatloaf Recipe

Venison Meatloaf

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"This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
  3. Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2008

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.

Most Helpful Critical Review
Feb 13, 2008

less sugar next time too sweet tasting

Apr 10, 2008

Good starting point. I ended up cutting down on the sugar and using fresh onion and garlic.

May 18, 2007

I added about 1/4 cup of ground pork, 1/4 cup of chili sauce, and increased some of the spices. Also, I rolled it flat, sprinkled broccoli and layered ham and swiss cheese and rolled it up like a jelly roll. It was absolutely delicious.

Nov 09, 2009

My whole family loved it. I've made lots of meatloaf with venision...not all have been good. But this one everyone liked! I made it the day before and had it in the frig. Will make this one again!

Apr 04, 2011

I cook with a lot of wild game. I am always looking for a new twist on the recipes! This was delicious! Thanks for sharing.

Oct 30, 2007

This was great!! I was a little concerned making meatloaf with venison... I thought it might not be moist enough. But it was! Also, I was missing the thyme, so I just made it without, and it was still wonderful.

Nov 30, 2011

This is the FIRST meatloaf that turned out perfect for me. I went by the recipe except for a few spices that I was out of. I doubled as we packaged our deer in 2 pounds. I love deer meat and I don't try to hide it's flavor. This is the best meat loaf (no matter what meat) I have ever had. I have never liked meatloaf until this recipe.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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