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Thick slice of tender venison meatloaf covered in rich marinara sauce on a white plate.

Venison Meatloaf

This recipe is the result of extensive kitchen trials designed to overcome the tendency of lean game meat to dry out, delivering a remarkably tender and deeply savory venison meatloaf.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 429 kcal

Equipment

  • food processor
  • Small pan
  • Cutting board
  • Large mixing bowl
  • Loaf pan (e.g., 1 1/2-quart glass pan)
  • baking sheet
  • Digital probe thermometer

Ingredients
  

For the Panade and Vegetable Paste

  • 1.5 cups bread, torn to pieces Use a tight crumb bread like sourdough or white loaf.
  • 1 cup milk For soaking the bread.
  • 1 small yellow or white onion Chopped roughly for the paste.
  • 1 medium carrot Chopped roughly for the paste.
  • 1 small fennel bulb Chopped roughly (optional).
  • 1 stalk celery Chopped roughly for the paste.
  • 3 cloves garlic Chopped.
  • 1 tablespoon olive oil For sautéing the paste.
  • 1/4 cup tomato sauce Added to the vegetable mixture.

For the Meatloaf Mix and Glaze

  • 2 pounds ground venison
  • 1 cup grated Italian cheese Parmesan or Pecorino recommended.
  • 1/4 cup chopped parsley
  • 1 tablespoon kosher salt
  • 2 teaspoons dried oregano
  • As needed Marinara sauce For painting the top and serving.

Instructions
 

Prepare Panade and Vegetable Paste

  • Soak the bread cubes in a bowl with the milk while you chop the vegetables and get everything else ready.
  • Put the roughly chopped vegetables (onion, carrot, fennel, celery, garlic) into a food processor and blitz them until it begins to form something of a paste.
  • Heat the olive oil in a small pan and sauté the vegetable paste until soft.
  • Add the tomato sauce to the sautéed vegetables and mix well. Cook this for another couple minutes, then remove the mixture to a plate and spread it out to help it cool quickly.
  • When the bread has softened, squeeze out the excess milk and chop and mash the soaked bread on a cutting board until it too forms something of a paste.

Assemble and Bake the Loaf

  • Preheat your oven to 375°F.
  • Toss the cooled vegetable mixture and the bread paste into a large bowl.
  • Add the ground venison, cheese, parsley, eggs, salt, and oregano and combine. Work the mixture well until it is homogenous and tacky, ensuring the bread and vegetable mix is perfectly integrated with the venison.
  • Grease a loaf pan (a 1 1/2-quart pan, approximately 8 1/2 by 4 1/2 by 2 1/2 inches, is suggested) or set the mixture on a greased baking sheet and mold it into a loaf.
  • Pack the meat mixture firmly into the pan, pressing down to eliminate any large air pockets, and place the pan on top of a baking sheet to catch overflow.
  • Bake until the center reads about 155°F, which will take roughly 1 hour and 15 minutes.
  • About 30 minutes before the meatloaf is ready (around the 45-minute mark of total bake time), paint the top of the loaf with marinara sauce.
  • Once the loaf reaches 155°F internally, remove it from the oven and let it sit on the countertop for 5 minutes to rest before slicing.
  • Warm extra marinara sauce on the stove to serve with the finished meatloaf. Slice and serve.

Notes

Resting the loaf for 5 minutes after baking is vital; this allows the proteins to relax and juices to redistribute. If you are using very lean (95/5) venison, the bake time may be about 5 minutes shorter. Avoid adding extra liquid like broth or wine directly to the meat mixture, as this creates a mushy loaf. Leftovers store well in the refrigerator for 3-4 days or can be frozen for up to 3 months.

Nutrition

Calories: 429kcalCarbohydrates: 12gProtein: 45gFat: 22g
Keyword game meat, lean game, sauteed vegetables, venison
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