Venison Meatloaf- comfort food!

With most Americans spending time at home right now, its a great opportunity to do some home cooking and eat the meat stored in your freezers.  If you had a plentiful hunting season, it could also be a nice time to share some meat with non-hunting family and neighbors.

Good Old Venison Meatloaf


  • 1.5 lb. ground venison
  • 2 eggs
  • ½ cup of quick oats
  • ¼ cup catsup (ketchup)
  • 1 Tbsp Worcestershire sauce
  • 2 tsp mustard
  • ¼ cup minced onion
  • 1 clove garlic, mashed
  • 2 Tbsp. fresh chopped parsley, if available
  • Salt and pepper to taste (~1/2 tsp each)
  • ¼ cup catsup or barbeque sauce for top


Preheat oven to 375 degrees.  In a large bowl crack and stir the eggs.  Add oats, catsup, Worcestershire sauce, mustard, onion, garlic, and parsley.  Mix in ground meat, salt, and pepper. If you have some plastic gloves, this mixes up best with your hands, but a spoon works too (or clean hands).  When all the ingredients are well incorporated, form the meat into a loaf and place on a cookie sheet with a bit of a lip (jelly roll pan).  You may want to line the pan with a piece of parchment paper or foil for easier clean-up. Spread the remaining catsup or barbeque sauce on top of the meat loaf.  If desired, a few strips of bacon can go on top, but not necessary for moisture.  Place meatloaf in oven and cook about 40 minutes until it reaches an internal temperature of 165 degrees.  Serves ~6.

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