This venison meatloaf offers a delicious twist on a classic American comfort food. Lean ground venison is combined with savory ground sausage to ensure moisture and rich flavor. The addition of dried onion soup mix and fresh parsley creates a robust, aromatic profile, while a touch of lemon juice brightens the dish. Baked until tender and basted with an oniony broth, it develops a savory crust without drying out. It&# 226;ÂÂs an excellent choice for family dinners or meal prep, offering a hearty, protein-packed main that feels both rustic and refined. Serve with mashed potatoes and roasted vegetables for a complete, satisfying meal.
Venison Meat Loaf
Description
This venison meatloaf offers a delicious twist on a classic American comfort food. Lean ground venison is combined with savory ground sausage to ensure moisture and rich flavor. The addition of dried onion soup mix and fresh parsley creates a robust, aromatic profile, while a touch of lemon juice brightens the dish. Baked until tender and basted with an oniony broth, it develops a savory crust without drying out. It&# 226;ÂÂs an excellent choice for family dinners or meal prep, offering a hearty, protein-packed main that feels both rustic and refined. Serve with mashed potatoes and roasted vegetables for a complete, satisfying meal.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC). Lightly grease a loaf pan or line a baking sheet with parchment paper.
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In a large mixing bowl, combine the ground venison, ground sausage, egg, chopped parsley, softened butter, bread crumbs, lemon juice, salt, pepper, and dried onion flakes.
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Mix the ingredients gently by hand just until combined; avoid over-mixing to keep the meatloaf tender.
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Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.
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In a small bowl, stir together the water and half package of onion soup mix to create the basting liquid.
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Bake the meatloaf for 1 hour, basting with the onion soup mixture every 10 minutes to keep it moist and flavorful.
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Remove from the oven when the internal temperature reaches 160ðF (71ðC). Let rest for 5 minutes before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 318.9kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 5.8g29%
- Cholesterol 139.2mg47%
- Sodium 5346.6mg223%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 0.7g3%
- Sugars 2.6g
- Protein 33.7g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Venison is leaner than beef, so the addition of ground sausage and butter helps maintain moisture. Do not skip the basting step, as it prevents the meatloaf from drying out during the long bake time.
For a lower-sodium option, you can substitute the onion soup mix with a homemade blend of dried onion flakes, salt, and pepper, though the flavor profile will be less intense.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They make excellent sandwiches or can be reheated with a splash of broth to restore moisture.
