0 from 3 votes
Venison Meatloaf
This Venison Meatloaf is a delicious and healthy alternative to traditional beef meatloaf, packed with flavor and nutrients. It's the perfect way to enjoy a comforting meal while keeping your family’s diet lean and wholesome!
Prep Time
10 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 8 people
Calories: 306 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 cup gluten-free bread crumbs
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 2 eggs
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 2 lbs ground venison
- ⅓ cup ketchup
Instructions
- Preheat the oven to 400 degrees farenheit.
- Add the bread crumbs and milk to a large mixing bowl and stir to combine. Allow to sit for 5 minutes for the bread crumbs to absorb the milk. Then, add the parmesan cheese, eggs, Italian seasoning, salt, pepper, garlic powder and red pepper flakes to the bowl, stirring to combine.
- Add the ground venison to the bowl stirring to combine.
- Divide the venison mixture in half and form it into two loaves placing them on a greased or lined sheet pan. If desired, spread ketchup across the top of each loaf.
- Bake the meatloaf at 400 for 1 hour or until it is cooked through and a meat thermometer inserted in the center registers at 160 degrees Fahrenheit.
- Allow the meatloaf to rest for 10 minutes, then slice and serve.
Cup of Yum
Notes
- Hint: To ensure your venison meatloaf is perfectly cooked, use a meat thermometer to check the internal temperature. Venison should reach an internal temperature of 160°F (71°C) to be safely enjoyed while keeping the meatloaf moist and flavorful.
- For easy removal and cleanup, line your meatloaf pan with parchment paper before adding the meat mixture. This simple step helps prevent sticking and ensures your meatloaf slides out of the pan effortlessly once it’s cooked.
- Don't skip the step of resting the meatloaf! After baking, remove the meatloaf from the oven and allow it to cool for about 10-15 minutes. This resting period lets the juices redistribute throughout the meatloaf, ensuring a moist and flavorful result when you slice into it.
Nutrition Information
Calories
306kcal
(15%)
Carbohydrates
15g
(5%)
Protein
31g
(62%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.004g
Cholesterol
143mg
(48%)
Sodium
660mg
(28%)
Potassium
495mg
(14%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
290IU
(6%)
Vitamin C
0.4mg
(0%)
Calcium
152mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 306
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 143mg | 48% |
| Sodium | 660mg | 28% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.