The BEST Ever Meat Loaf Recipe: Venison Edition

December 2, 2016 by Laura Tucker 32 Comments

I’ve been on a huge sweets-kick here lately with the holidays being in full swing. I looked back at my recent recipe posts and realized that most of them were sugary concoctions, so I thought I’d throw a little savory into the mix and share one of my go-to, fool-proof recipes that my family absolutely loves. I love to prepare it on nights when I don’t feel like doing a whole lot of prep work in the kitchen, and when I need something that’s totally easy to pair any sort of side dish with.

This super simple meatloaf recipe only requires 4 ingredients, yet it’s loaded with flavor and is super moist & delicious! There’s nothing worse than a dry meatloaf, but this one is totally perfect every time!

I’ve shared before how my family very rarely buys beef. My husband is a hunter and provides nearly all of the red meat that our family consumes throughout the year. Venison can be used just like hamburger meat, so if venison isn’t your thing, just sub in 1 lb of ground beef for the meat! 🙂

In addition to 1 lb of ground meat, you’ll also need a box of stuffing mix (I normally use cornbread flavor, but chicken works great), an egg and 1 cup of water. Simply combine all of the ingredients together and bake in a greased loaf pan for 45 minutes at 350 F. Voila! Dinner is served!

Here’s a free printable version of the recipe if you’d like to save it and share it with your family this week. I betcha it’ll become a staple dish in your meal reservoir that your family will love!

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The BEST Ever Meatloaf Recipe: Venison Edition

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Course: Meat Dish

Author: Southern Made Simple

Ingredients

1 lb ground beef or ground venison
1 egg
1 cup water
1 box cornbread or chicken stuffing mix
Ketchup for dipping optional

Instructions

Preheat oven to 350 F
Combine all ingredients and pour into a greased loaf pan
You can add a little ketchup to the top of the mixture before baking if you'd like - optional
Bake for 45 minutes, or until completely cooked all throughout
Slice and enjoy!

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

What are some other quick and fool-proof recipes that your family loves to eat? Do you have another venison recipe that you love to prepare? Leave a comment below and share the love!

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Reader Interactions

Comments

Courtney says
December 16, 2016 at 6:20 am
My husband is a hunter too! ( once long ago Before children I enjoyed it with him)
I would love more recipes:) I usually just use it in anything that I would use hamburger in. Personally I love tenderloin wrapped in bacon on the grill but not really that time of year 🙁
Our freezer is full! But, I run out of ideas! I love that we process our own meat. I know that it is handled safely.
The kids don’t know the difference;)
Reply
- Robin says
  March 10, 2020 at 4:43 pm
  I tried it tonight and husband loved it just wants me add some green peppers next time.
  Reply
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  - Laura Tucker says
    March 12, 2020 at 12:51 pm
    So glad he liked it! Green peppers sound like a great add, too!
    Reply
    - Matt says
      January 2, 2021 at 8:53 am
      I’m thinking about adding ground buffalo. Love the idea of the green pepper, maybe an onion, too? Greatness using stuffing. Ingenious!
      Reply
      - Laura Tucker says
        January 2, 2021 at 11:49 am
        I’d love to try buffalo! That would definitely be a first for me!
Kathy Depietri says
January 3, 2017 at 12:35 pm
Do you prepare the stuffing before adding it?
Reply
- Laura Tucker says
  January 3, 2017 at 1:09 pm
  No, you add it in completely dry. Hope that helps!
  Reply
  - Laura Tucker says
    January 3, 2017 at 1:10 pm
    The moisture from the other ingredients will bring it to life 🙂
    Reply
Rebecca says
April 9, 2017 at 5:52 pm
Just found this and have to say – it’s the best meatloaf recipe I’ve ever made so far. I have to make two at a time for just me and my husband. He can eat a whole pan himself throughout the week.
Reply
- Laura Tucker says
  April 10, 2017 at 5:38 am
  Rebecca – I’m SO glad to hear that you love this recipe! It’s such an easy meal to throw together. It’s a huge hit in my home, and I’m so happy to know that it’s now a hit in your home, too!
  Reply
Johanna says
July 18, 2017 at 3:50 pm
I am planning on making this tonight, and I got the bagged stuffing mix (because it’s the only one I’ve ever bought!) Now that I’m looking at your picture, I’m wondering if the boxed mix might be different – am I ok with the bag? Excited to try this!
Reply
- Laura Tucker says
  July 18, 2017 at 5:05 pm
  Hi Johanna! I think it’s worth a shot! The main idea of the stuffing is to hold the meat together as a binder and to be the primary seasoning in the meatloaf. Does your stuffing mix have seasoning in it? If not, it may come out a little bland.
  Reply
Emma says
October 15, 2017 at 7:18 pm
Is the ground venison mixed with other fattie meat or just straight up venison? thank you!
See Also
Peppermint Bark Recipe
Reply
- Laura Tucker says
  October 16, 2017 at 5:01 am
  Hi Emma!
  Yes, we process all of our venison ourselves, and we add in a little bit of pork fat when we grind it to give it the extra fat it needs. Typically when you have your deer processed by someone else they will do that for you – or at least from our experience. If you’re using just straight ground venison meat, this recipe will be drier and will likely not bind together very well. Hope that helps!
  Reply
  - Megan Hewett says
    September 17, 2020 at 9:12 am
    Hello! Our deer meat is not processed without any fat added. Could I mix 1 lb. of ground beef with 1 lb. of deer meat and double the cooking time? Would I need to use an extra box of stuffing too?
    Thanks!
    Reply
    - Laura Tucker says
      September 17, 2020 at 10:06 am
      Hi Megan! Yes, I think it would be fine to mix the beef with the venison. If doubling the meat, go ahead and double the rest of the ingredients, too. Pour the mixture into two loaf pans instead of just one large one if you can. That way you can keep the same cook time.
      Reply
Rick Brezik says
November 15, 2017 at 5:08 pm
No Seasons added ?
Reply
- Laura Tucker says
  November 16, 2017 at 5:56 pm
  Hi Rick!
  No need to add seasoning. All of the seasoning included in the boxed stuffing mix makes it taste extra delicious!
  Reply
Jessica says
January 11, 2018 at 6:19 pm
do you cover it at all?
Reply
- Laura Tucker says
  January 13, 2018 at 5:52 pm
  No need! 🙂
  Reply
Mitzy says
January 28, 2018 at 7:07 am
Making this tonight! Can’t wait!
Reply
Chris says
January 28, 2018 at 8:33 am
Looks delicious was wondering if i could use chicken stock or beef stock instead of water
Reply
- Laura Tucker says
  January 28, 2018 at 2:18 pm
  I think that would be a nice substitution! May just need to be mindful of the salt level, but I bet it’d be delicious!
  Reply
Jennifer Ramlet says
February 21, 2018 at 4:57 pm
I’m making this tonight. I’m so excited. I did add seasoning, Nature’s Seasoning, Taco Cheese blend, and bacon bits. So I’m very excited to try it!
Reply
Amanda says
April 2, 2018 at 5:04 pm
I used a silicone pan and I have water bubbling at corners is that ok??
Reply
- Laura Tucker says
  April 3, 2018 at 2:07 pm
  Hi Amanda,
  I have never used a silicone pan while baking, so I can’t speak for the results when used. How did yours turn out?
  Reply
Erin says
October 14, 2018 at 6:20 pm
45 minutes enough time? It seems awful thick.
Reply
- Laura Tucker says
  October 15, 2018 at 7:50 am
  It’s worked perfectly every time for me! How did yours turn out?
  Reply
Nick says
October 30, 2018 at 2:28 pm
Just made this recipe last night for my family. Hands down the best meatloaf any of us have ever had. I mad extra and shared with our neighbors who agreed it was the best ever. So simple, I never would have thought of this but will use this more. Wife also wants me to look up more of your recipes so keep them coming! Thank you!
Reply
- Laura Tucker says
  October 31, 2018 at 8:10 am
  Hi Nick,
  I’m so excited to hear that this recipe was a hit with your family! That makes my day!
  Reply
Louisa says
March 5, 2021 at 9:22 am
This sounds good. It looks like your venison is mixed with ground beef ? I’m wondering what I should mix in our venison. We processed ours, ourselves but didn’t mix it with anything else. What do you suggest so it tastes as good as yours !! ?. Can’t wait to make it.
Reply
- Laura Tucker says
  March 7, 2021 at 6:13 am
  Hi Louisa! We don’t add any ground beef to ours, but we do add in a little pork fat since venison is so lean and can easily dry out.
  Reply

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The BEST Ever Meat Loaf Recipe: Venison Edition - Southern Made Simple (2024)

FAQs

Why don t you want to cook the meatloaf in the loaf pan? ›

So, yes, we want our meatloaf moist, but we don't want it grease-laden and soggy. If we take a pile of ground beef and pack it into a loaf pan, the fat that renders out has nowhere to go, and so the loaf swims in its own juices…but not in a good way.

Find Out More ›

How do you bind meat loaf? ›

2. Choose a Binder

Breadcrumbs.
Instant rice (uncooked)
Cornflakes.
Crackers or croutons, crushed.
Fine bulgur (uncooked)
Oats (quick cooking or regular)
Instant potato flakes (use 1/2 cup)
Quick-cooking barley (uncooked; use 1/2 cup)

Discover More ›

What ingredient keeps meatloaf from falling apart? ›

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Learn More ›

Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Learn More Now ›

Is it better to cook meatloaf at 350 or 375? ›

The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape.

Learn More ›

Should meatloaf be baked covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Get More Info Here ›

Is it better to bake meatloaf on a sheet pan or loaf pan? ›

While both are great options for cooking your meatloaf, each has its own advantages and you will get slightly different results. Sheet pans have more surface area which exposes more of the dish's surface area to the oven's direct heat to create a crunchier crust that's nicely browned.

Can you put too many breadcrumbs in meatloaf? ›

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

See Details ›

What's the best binder for meatloaf? ›

There are a few rules about traditional meatloaf recipes: You need binders to hold the loaf together. Eggs are an obvious choice (I like 1 egg per pound of meat). Bread crumbs, rolled oats, or a panade help too. When it's time to bake it, you can bake it in the pan or out of the pan.

Know More ›

How to make a Bobby Flay meatloaf? ›

directions

Preheat oven to 425°F.
Heat the oil in a large sauté pan over high heat. ...
Whisk together the eggs and herbs in a large bowl. ...
Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
Bake the meatloaf for approximately 1 to 1 1/4 hours.

Get More Info Here ›

What is the best type of meat to use for meatloaf? ›

Meat – For the most tender and flavorful meatloaf, we use a combination of ground beef (preferably with 80% fat content, sometimes referred to as “ground chuck”), ground pork, and ground veal. Some stores will package this together as “meatloaf mix”; if your store does, then simply purchase 2 pounds of meatloaf mix.

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Should meatloaf be covered when baking? ›

Read The Full Story ›

Why is my meatloaf so dry? ›

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.

Get More Info Here ›

The BEST Ever Meat Loaf Recipe: Venison Edition - Southern Made Simple (2024)

The BEST Ever Meatloaf Recipe: Venison Edition

Ingredients

Instructions

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

Reader Interactions

Comments

Trackbacks

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FAQs

Why don t you want to cook the meatloaf in the loaf pan? ›

What is the best type of meat to use for meatloaf? ›