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Venison Meat Loaf Recipe
Venison Meat Loaf Recipe photo by Taste of Home

Venison Meat Loaf Recipe

Publisher Photo
My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it! -Liz Gilchrist, Bolton, Ontario
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES: 6-8 servings


  • 2 eggs
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, finely chopped
  • 1 cup dry bread crumbs
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground venison
  • 2 tablespoons brown sugar
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons white vinegar

Nutritional Facts

1 serving (1 slice) equals 204 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 799 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.


  1. In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.
Originally published as Venison Meat Loaf in Taste of Home August/September 1996, p33

Nutritional Facts

1 serving (1 slice) equals 204 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 799 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Apr. 1, 2014

The whole family loved this!!

Reviewed Feb. 1, 2014

Family loved it!!

Reviewed Nov. 24, 2013

Great recipe!!!! You cannot tell it is venison! I had to alter a few things just because I didn't have all the ingredients and it still turnout out good! I used Ketchup instead of tomato sauce and apple cider vinegar instead of white vinegar! Still turned out awesome! Thank you!

Reviewed Jan. 29, 2013

I have made so many venison recipes it is unbelievable....dont change anything with this is the best of the rest for VENISON MEATLOAF....very tasty and well worht the little effort it takes to make it.... i t wont change any thing like other folks do cant improve what is perfect.. venison is s touchy meat to begin with.....and this is a excellent compliment for vension.....enjoy....i doubled it exactly as written and it dissappeared... to a bunch of hungry mouths that still say it was beef...lmao,,,,..peace..more venison recipes from you please.....again thank you very very much

Reviewed Nov. 19, 2012

I made this recipe without the brown sugar topping (didnt have any). I also added mushrooms. Meatloaf fell apart easily, but the taste was great! I only cooked it for 60 mins, and it was done. Husband said "Make this again!"

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