Venison Meatloaf with Tomato Glaze

easyvenisonmeatloaf My simple tricks to create the best damn venison meatloaf that is tender, juicy and full of flavour using pantry-staple ingredients. Made with aromatic vegetables, Italian seasoning and a ridiculously good meatloaf glaze. It's one of my favourite ways to use ground venison.

Meatloaf:
1 cup panko breadcrumbs
¾ cup milk
1 yellow onion small, grated (using large holes on a cheese grater)
1 carrot medium, grated (using large holes on a cheese grater)
4 cloves garlic, minced
2 lbs ground venison
2 eggs
2 tsp. Worcestershire sauce
¼ cup ketchup
1½ tsp. Italian seasoning
1½ tsp. sea salt
½ tsp. black pepper, freshly ground

Glaze:
¾ cup ketchup
¼ cup brown sugar, packed
2 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a loaf pan and line with parchment paper.

In a large bowl, combine the bread and milk. Let the mixture sit for 5-10 minutes while you grate the onion and carrot and mince the garlic.

Add the remaining meatloaf ingredients to the bowl with the bread mixture. Using your hands, mix the meatloaf for about one minute until well until combined. This will help the meatloaf hold together (don’t worry about overworking the venison - it will be nice and tender from the breadcrumbs and milk).

Press the meat mixture into the loaf pan. I like to use my hands to create a domed top.

In a small bowl, mix the glaze ingredients and brush half of the glaze over the top of the meatloaf.

Bake for 45 minutes, then remove from the oven and brush with the remaining glaze. Bake an additional 25-30 minutes, or until cooked through and the meatloaf reaches an internal temperature of 160°F in the center.

Let rest for 10 minutes before slicing and serving.

Makes 6 serving.

Cook's Notes:

Grate the onion and carrot: Grating allows the vegetables to more evenly distribute throughout the meat without leaving you with undercooked chunks. If you must chop the vegetables, I recommend doing it very finely and sautéing them. until softened before mixing with the meat.
Use a meat thermometer: It's tough to know exactly when meatloaf is done cooking without either slicing into it or using a meat thermometer. I definitely recommend going the meat thermometer route. Make sure you insert the thermometer into the center of the meatloaf. The internal temperature should read 160°F when it's done.
Soak the breadcrumbs in milk: The breadcrumbs will absorb the moisture and fat from the milk and lock it into the meatloaf, creating tender and juicy slices.
Work the meatloaf with your hands: Once all the meatloaf ingredients are combined in the bowl, use your hands to work the meatloaf together for a minute. Don't worry, you won't make it tough. This just helps the venison hold together better while baking.
Let the meatloaf rest. Once you remove the meatloaf from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meatloaf and the meatloaf to cool just slightly so it can firm up a bit.

Substitutions:

Breadcrumbs: You can substitute panko breadcrumbs for 1 cup regular breadcrumbs or 2 cups white bread torn into small pieces (crust removed). I prefer either panko breadcrumbs or white bread.
Ground Venison: Swap one pound of venison for one pound of ground beef or ground pork.
Onion and Carrot: You can omit the carrot if you'd like, but I don't recommend leaving out the onion - it adds lots of flavour. Since the onion is grated, any picky eaters won't even know it's in there.
Make-Ahead: You can prepare the meatloaf 1-2 days ahead. Mix everything together, then press into your loaf pan. Cover tightly with plastic wrap and store in the fridge. When you're ready to bake the meatloaf, top with half the glaze and bake. You may need to add a little extra cook time since the meatloaf will be cold going into the oven.
To Serve: I love to serve meatloaf with potatoes and veggies or a salad. Aside from regular mashed potatoes, here are some great potato sides.

Storing and Reheating:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze the whole loaf or cut into slices. First, let the meatloaf cool completely, then store the meatloaf in an aluminum loaf pan with a lid, or shape it into an oval on a sheet pan, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the fridge.
Reheating: I can't recommend this reheating method enough. Heat butter in a skillet and fry slices of meatloaf on both sides until a crust forms and it's heated through. That crunchy outside is to die for. You can eat the fried meatloaf as is or serve in a bun or between two slices of bread, making a meatloaf sandwich.