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Moist & Tender Ground Venison Meatloaf

Moist & Tender Ground Venison Meatloaf with Sweet Thai Glaze

A Moist & Tender Ground Venison Meatloaf featuring a sweet Thai glaze, offering a gluten-free, protein-rich comfort dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • ½ cup ketchup Substitute with BBQ sauce for a smokier flavor.
  • 3 tablespoons sweet Thai chili sauce Can replace with sriracha for more heat.
  • 2 tablespoons brown sugar Adjust amount based on sweetness preference.
For the Meatloaf
  • 1 pound ground venison Can substitute with ground beef or turkey if desired.
  • 3 cloves minced garlic Fresh garlic preferred for a more robust taste.
  • 2 large eggs Acts as a binder to hold the meatloaf together.
  • 2 tablespoons stone ground mustard Use yellow mustard in a pinch.
  • 1 cup diced onion Shallots can serve as a milder substitute.
  • 1 cup crushed butter crackers Can substitute with gluten-free crackers.
  • 1 teaspoon kosher salt Adjust to taste.
  • 1 teaspoon garlic powder Can be omitted for fresh ingredients.
  • 1 teaspoon onion powder Can be omitted for fresh ingredients.
  • 1 teaspoon seasoned salt Adjust to personal taste preference.
  • 1 teaspoon paprika Smoked paprika can enhance the dish further.
  • ½ cup whole milk Alternative milk can be used if needed.

Equipment

  • Loaf pan
  • Mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with tin foil.
  2. In a medium bowl, combine ½ cup ketchup, 3 tablespoons sweet Thai chili sauce, and 2 tablespoons brown sugar. Whisk until smooth and set aside.
  3. In a large mixing bowl, blend 1 pound of ground venison with 3 cloves of minced garlic, 2 large eggs, 2 tablespoons stone-ground mustard, and 1 cup diced onion. Add 1 cup crushed butter crackers, remaining sweet Thai chili sauce, kosher salt, garlic powder, onion powder, seasoned salt, and paprika. Gently mix until just combined.
  4. Optionally, cook a small portion of the meat mixture in a skillet over medium heat for about 3-5 minutes to taste and adjust seasoning.
  5. Press the meat mixture into the prepared loaf pan, smooth the top, and pour the glaze over the surface. Bake for 45-50 minutes until the internal temperature reads 165°F.
  6. Remove from oven and let the meatloaf rest in the pan for 10 minutes before lifting it out using the foil overhang to slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Allow the meatloaf to rest for optimal flavor and moisture retention. Use a thermometer for accurate doneness.

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