Venison Meatloaf
Classic venison meatloaf with ketchup glaze gives your family comfort in a dish! Perfect on a cold winter's night with potatoes and veg.
Ingredients
Meatloaf:
- ⅓ cup milk
- 1 large egg
- ½ cup bread crumbs
- 2 pounds ground venison or any red meat
- 1 cup minced onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Glaze:
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon maple syrup
- 1 teaspoon mustard
Instructions
- Preheat oven to 375°F.
- Whisk milk and egg in a large bowl. Add onions, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
- Add meat to bowl and mix in with your hands to combine.
- Place meatloaf mix in a loaf pan, pressing down the edges of the loaf (about ½ inch) to make way for some of the glaze on the sides.
- Mix your glaze ingredients together in a bowl and glaze top of loaf evenly and let some fill the edges of the loaf.
- Place in the middle of the oven and cook for 45-50 minutes. Let cool for 5 minutes and slice.
Notes
- Store leftovers in the fridge for up to 3 days.
- We love leftovers cold as well - perfect on a sandwich!
- You can also reheat in the oven. Meatloaf is perfect for freezing as well.
Nutrition
Calories: 271kcalCarbohydrates: 18gProtein: 28gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 115mgSodium: 638mgPotassium: 615mgFiber: 1gSugar: 9gVitamin A: 137IUVitamin C: 6mgCalcium: 74mgIron: 4mg
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