Venison Meatloaf with Bacon and Parmesan
This venison meatloaf is rich, juicy, and full of flavor thanks to bacon, caramelized onions, fresh herbs, and Parmesan cheese. It’s the perfect comfort food for using up ground venison. Tender enough for meatloaf sandwiches the next day, and bold enough to stand on its own.
Servings: 6
Ingredients
- 2 pounds ground venison
- 2 slices of bacon finely chopped
- 3 cups minced or grated onion
- 3 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup milk
- 1/2 cup dried breadcrumbs
- ½ cup parmesan cheese
- 2 large eggs, lightly beaten
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup ketchup, (to glaze)
Instructions
Preheat Oven
- Preheat the oven to 350 degrees F.
Soak Breadcrumbs
- Pour the milk over the breadcrumbs and let them soak for 5 minutes.
Cook the Bacon and Vegetables
- Heat a pan over medium heat and add the bacon. Cook until the bacon has rendered most of its fat, but hasn't begun to crisp, around 5 minutes. Add the onions and cook until they start to soften, around 5 minutes.
- Add the garlic, rosemary, and dried thyme to the pan. Season lightly with salt and black pepper. Cook for around one minute. Pour the mixture onto a plate in a thin layer for it to cool.
Mix and Assemble the Meatloaf
- Place the cooled bacon and onion mixture, ground venison, milk-soaked breadcrumbs, parmesan, salt, black pepper, and salt into a large mixing bowl. Pour in the eggs and Worcestershire sauce. With clean hands or a sturdy spoon, mix the ingredients until well combined.
- Grease a loaf pan or baking dish with olive oil or butter.
- Add the meatloaf mixture to the pan in an even layer. Don’t press down on the meat as this will make the meatloaf dense. You can gently tap the pan on the counter to help it settle into the pan if needed. Place the loaf pan on top of a baking sheet. This will help with transporting from the hot oven as well as catch any overflow juices while cooking.
Bake and Glaze the Meatloaf
- Bake for 45 minutes. Brush the ketchup in an even layer over top of the meatloaf.
- Continue to cook until the internal temperature is 160 degrees. This will take around another 20 to 30 minutes.
- Let rest at room temperature for 10 minutes before slicing.
NOTES
- Ground venison fat ratio: For the best texture and moisture, use ground venison blended with 20% pork or beef fat.
- No added fat? You can swap half the deer meat for ground pork, beef, or Italian sausage.
- Don’t use pure venison alone. It will turn out too dry unless you adjust with extra egg yolks, which changes the texture.
- Breadcrumb soak: Soaking breadcrumbs in milk adds moisture and helps bind the meat mixture without making it dense.
- Make-ahead tip: This meatloaf holds up well in the fridge and makes fantastic meatloaf sandwiches the next day.
- Freezer-friendly: Let it cool, slice, and freeze individually. Pan-fry from thawed for crispy edges and a quick wild game meal.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!