Venison Meatloaf Recipe

2      Reviews by:    Samantha Smith   Venison Meatloaf Recipe uses ground venison, olive oil, onion, garlic, almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, ketchup, brown sugar, and garlic powder in creating this delicious venison meatloaf recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:8 Nutrition facts:233 calories11.2 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• For the meatloaf:
• 2 lb ground venison
• 1 Tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1/3 cup almond meal
• 1 egg
• 1 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 Tbsp Italian seasoning
• 1 1/2 tsp salt
• 1 tsp black pepper
• dash of liquid smoke for smokey flavor (optional)
• For the topping:
• 1/4 cup ketchup
• 1 Tbsp brown or coconut sugar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder

DIRECTIONS

• Preheat the oven to 350F. Place the venison into a large bowl.
• Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes. Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl. Mix well.
• Form the mixture into a loaf shape on parchment paper lined sheet pan or use a loaf pan. Us your hand to make an indention down the length of the meatloaf about an inch deep. This indention will prevent the loaf from rising excessively in the center. Place the meatloaf in the oven and bake for 55 minutes. Check the internal temperature of the meatloaf with an instant read thermometer to a temperature of 160°F.
• Mix together the tomato glaze ingredients. Remove the meatloaf from the oven and brush the tomato glaze on top of the meatloaf. Place back in the oven and cook until internal temperature reaches 170°F. Rest a few minutes before slicing and serving.

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