Venison Meatloaf - KNEP - Kentucky Nutrition Education Program


Venison Meatloaf

Servings:8Serving Size:4 ounces
Venison meatloaf with salad

This is delicious and moist. A great meatloaf!


  • 2 pounds ground venison
  • 1 cup low-sodium beef broth
  • 3 eggs, slightly beaten
  • 1 teaspoon minced garlic (approximately 2 cloves)
  • 2 cups plain, soft bread crumbs
  • ½ cup chopped onion
  • 1 tablespoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (15 ounces) can crushed tomatoes
  • 2 cups low-sodium tomato juice
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard


Preheat oven to 325 degrees Fahrenheit. Grease two 9×5 loaf pans and set aside. In a large mixing bowl, combine first 10 ingredients; mix well. In a separate bowl, combine tomato juice, vinegar, brown sugar, and dry mustard. Place equal amounts of meat mixture in each pan. Pour equal amounts of the sauce over each loaf. Bake 1 hour to an internal temperature of 165 degrees Fahrenheit. Let stand 10 minutes before serving.

Source: Cook Wild Kentucky Project

Nutrition facts per serving: 230 calories; 5g total fat; 1.5g saturated fat; 0g trans fat; 160mg cholesterol; 320mg sodium; 15g carbohydrate; 2g fiber; 7g sugars; 31g protein; 0% Daily Value of Vitamin D; 4% Daily Value of Calcium; 30% Daily Value of Iron; 15% Daily value of Potassium