Venison Meatloaf

Anyone in your family a hunter? My Husband didn’t shoot anything this year, but a friend of ours got a buck and gave it to my father-in-law who was nice enough to process it and share with us! I did not grow up eating venison. (In fact, the one time I do remember having it, we all went to McDonalds instead of eating it! HA!) Now… there is no way I am turning down any kind of meat! (We eat a LOT of meat in this family!) 

If you love venison, try my Hearty & Delicious Venison Stew!

Hearty & Delicious Venison Stew-7





















The last few years I have been trying my hand at different recipes, looking for ways to mask any “game-y” taste. My favorite recipe is Venison Meatloaf! You will not believe how fantastic this amazing meatloaf is! One of the great things about venison is that it is so lean. This is the best meatloaf I make! (I know the term “Meatloaf” can sound quite disgusting, but don’t knock it until you try it!)

Start with finely diced Onion, Oatmeal, and ground Venison in a big bowl.

Venison Meatloaf-1 

Add Ketchup & Mustard.
Venison Meatloaf-2

Worcestershire sauce in next!
Venison Meatloaf-3

A little Tabasco (If you can HANDLE the heat!)
Venison Meatloaf-4

The brown sugar makes this meatloaf so molasses-y and sweet, but not too sweet!
Venison Meatloaf-5

Crack in a few eggs.
Venison Meatloaf-6

Pour in some milk to bind it all together.
Venison Meatloaf-7

Wash your hands and time to get messy!
Venison Meatloaf-8

Almost forgot a little Seasoning Salt!
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And Garlic Powder!
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Dump your meat mixture onto a greased baking sheet. (I always line my sheet with foil. One less pan to wash! YAY!)
Venison Meatloaf-11

Form the meat into a loaf. Squirt Ketchup all over the top of the loaf.
Venison Meatloaf-13

Bake at 375˚ for an hour. (Try not to go batty while smelling this wonderfulness cooking!)

Serve with Mashed Potatoes or Butter Noodles. ENJOY!Venison Meatloaf-12


1 lb. ground Venison
1 C. Quick Oats
1 small Onion, finely diced
1/2 C. Ketchup
3 Tbsp Mustard
2 Tbsp Worcestershire Sauce
1 Tsp Tabasco
1/3 C. Brown Sugar
1 Egg
3/4 C. Milk
1/4 Tsp Seasoning Salt
1/4 Tsp Garlic Powder

Combine ingredients in a large mixing bowl. Dump onto greased baking sheet. Form into a long loaf. Squirt extra ketchup all over top of loaf. Bake at 375˚ for 1 hr. ENJOY!



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15 thoughts on “Venison Meatloaf

  • May 20, 2014 at 1:14 am

    Cooked this meatloaf tonight. Mistakenly left the ketchup out of it and it was STILL delicious! Thank you. 🙂

  • November 11, 2014 at 7:31 pm

    I have made this recipe SO many times now! When I make it with venison, no one can even tell! I make my own ketchup based on this blogger’s recipe ( and I use Udi’s gluten free bread for crumbs. Sometimes I add a little bit of this homemade gluten-free flour from this blogger ( that I normally keep on-hand. THANK YOU!!! This recipe is such a blessing.

  • December 18, 2014 at 1:53 am

    Just made this recipe tonight! I added some peppers too, turned out great! Thank you!

  • November 8, 2015 at 2:20 am

    Wonderful meatloaf! Thanks for the recipe.

  • November 22, 2015 at 9:28 pm

    Seriously THE best meatloaf I’ve ever had. I could eat the entire load by myself! Thank you!!!

  • November 25, 2015 at 12:16 am

    Could I replace the oats with bread crumbs I don’t have any oats on hand.

    • November 25, 2015 at 12:28 pm

      You can totally replace the oats with bread crumbs! You may need to adjust the quantity of the milk.

  • December 3, 2015 at 11:06 pm

    I am making it right now but it seems very slimy, wont form into a loaf….i have no idea what happened..

  • May 26, 2016 at 9:20 pm

    Instead of using milk use one egg for each pound of vension

  • January 18, 2017 at 10:58 pm

    Is there something else I could use besides the brown sugar? Or would it be ok still if just left out? I’m asking because I don’t have any brown sugar on me right now and live out of town.


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