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Venison Meatloaf by Nikki Boxler

Venison Meatloaf by Nikki Boxler

By Traeger Kitchen

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.

Prep Time

30 Min

Cook Time

1 Hrs
15 Min

Pellets

Big Game Blend

Ingredients

Number of People Serving

4

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Units of Measurement:
main
2 Pound Venison, ground
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
1/4 Cup ketchup
1/4 Cup brown sugar
1/4 Cup apple cider vinegar

Step

  • 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.

  • 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.

  • 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 / 177 ˚C

    165 ˚F / 74 ˚C

  • 5

    Let cool for a few minutes before slicing. Enjoy!

My Notes

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