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Venison Meatloaf by Nikki Boxler

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Hickory

Looking for down home comfort? This dish is calling your name. Fresh, savory venison meatloaf is baked to perfection and smothered with a sweet and tangy glaze.

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  • 2 Pound ground venison

  • 1 Whole onion, diced

  • 1 Whole egg, beaten

  • salt

  • black pepper

  • 1 Cup breadcrumbs

  • 1 Tablespoon Worcestershire sauce

  • 1 Cup milk

  • 1 Ounce Onion Soup MIx

  • 1/4 Cup ketchup

  • 1/4 Cup brown sugar

  • 1/4 Cup apple cider vinegar

  • 1

    When ready to cook, start the Traeger grill and set the temperature to 350 degrees F to preheat.
  • 2

    Spray a loaf pan with cooking spray. In a large bowl, mix together with your hands the ground venison, onion, egg, salt and pepper, breadcrumbs, Worcestershire sauce, milk, and onion soup packet. Be careful not to over mix.

    • 2 Pound ground venison

    • 1 Whole onion, diced

    • 1 Whole egg, beaten

    • To Taste salt

    • To Taste black pepper

    • 1 Cup breadcrumbs

    • 1 Tablespoon Worcestershire sauce

    • 1 Cup milk

    • 1 Ounce Onion Soup MIx

  • 3

    In a small bowl, mix the ketchup, brown sugar and apple cider vinegar. Spread half the glaze on the bottom and sides of the pan. Add the meatloaf and spread the remaining sauce on top of the meatloaf.

    • 1/4 Cup ketchup

    • 1/4 Cup brown sugar

    • 1/4 Cup apple cider vinegar

  • 4

    Place directly on the grill grate and bake for 1 hour and 15 minutes, or until the internal temperature reads 165 degrees F.

    350 ˚F

    165 ˚F

  • 5

    Let cool for a few minutes before slicing. Enjoy!

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