SCDNR Blog

The official blog of the South Carolina Department of Natural Resources

Venison Meatloaf

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SCDNR

·

1–2 minutes

Welcome back to Our Kitchen! Cold weather is the perfect reason to make classic comfort foods. On the menu tonight, our twist on a classic… Venison Meatloaf.

Venison Meatloaf

  • 2 lbs. Ground Venison
  • 1/8 cup Parsley (chopped)
  • 1 tbsp. Italian Seasoning
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 cup Parmesan Cheese (grated)
  • 1 tbsp. Worcestershire Sauce
  • 1 Egg
  • Italian Breadcumbs
  • Ketchup
  • Bay Leaves

  1. Preheat the oven to 350 degrees

  2. In a large bowl, combine ground venison, parsley, Italian seasoning, garlic powder, onion powder, parmesan cheese, Worcestershire sauce, and egg together

  3. Form mixture into a loaf

  4. Sprinkle breadcrumbs onto a baking sheet

  5. Place meatloaf onto the baking sheet and cover with breadcrumbs

  6. Coat meatloaf with ketchup and place two bay leaves on top

  7. Cook for 45 mins, or until internal temperature is 165 degrees

  8. Serve hot and enjoy with your favorite sides!