Venison Meatloaf
This simple yet flavorful venison meatloaf is a perfect blend of tender venison, savory sausage, and aromatic spices, topped with a sweet and tangy barbecue glaze.
Servings: 6
Calories: 498kcal
Equipment
Ingredients
- 2 lbs ground venison
- ½ lb ground pork sausage
- ¾ cup breadcrumbs
- 2 large eggs
- ¼ cup salsa
- 1 onion finely diced
- 2 celery ribs chopped thin
- 2 tsp salt
- 1 tsp garlic powder and thyme
- ½ tsp pepper and cumin
For the glaze
- ½ cup hickory bbq sauce
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F
- Combine venison and pork in a large mixing bowl.
- Add the rest of the ingredients and mix well with your hands.
- Roughly shape it into a loaf, then set it in the center of a 12" cast iron skillet.
- Fine-tune the shape of the loaf if needed before transferring it to the center rack and baking for 45 minutes.
- While the meatloaf is baking, combine the ingredients for the glaze in a small bowl or ramekin.
- Spread the glaze over the top of the loaf for the last 15 minutes in the oven or until done.
Notes
- Depending on the size of the loaf, it should take around 50-60 minutes for a two-and-a-half-pound meatloaf.
- You can substitute salsa for milk if you prefer. I prefer the salsa for this style of meatloaf, but milk will make a great substitute.
- Don’t worry about sautéing the celery and onions beforehand. The oven will gently soften them as the meatloaf bakes. If you prefer a bit of texture, chop the vegetables a bit thicker.