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A slice of meatloaf topped with ketchup-based sauce and sprinkled with chopped herbs, served on a light-colored plate.

Ground Venison Meatloaf with BBQ Glaze

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Lean venison gets a boost of moisture from mayonnaise, balanced with classic aromatics, Dijon, and Worcestershire. Finished with a Sweet Baby Ray’s–style glaze that’s smoky, tangy, and naturally sweetened.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 lb Maui Nui ground venison
  • 2 tablespoon mayonnaise
  • 1 small onion finely grated
  • 1 small carrot grated
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 1½ teaspoon kosher salt
  • ½ teaspoon black pepper
Sweet Baby Ray’s–Style Glaze
  • 2 tablespoon tomato paste
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 2 teaspoon tamari
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Kosher salt to taste
  • 2-3 tablespoon water to adjust consistency

Equipment

  • Mixing Bowls
  • Loaf pan or parchment-lined baking sheet
  • Whisk
  • Microplane or box grater

Method
 

Prepare the Meatloaf
  1. Preheat oven to 375°F.
  2. In small bowl, soak panko in milk for 5 minutes.
  3. In large mixing bowl, add venison, mayonnaise, soaked panko, grated onion, grated carrot, garlic, thyme, Dijon mustard, tomato paste, Worcestershire sauce, salt, and pepper.
  4. Mix gently until just combined. Do not overmix.
  5. Shape into loaf and place in loaf pan or on parchment-lined sheet.
Make the Glaze
  1. In bowl, whisk together tomato paste, balsamic vinegar, maple syrup, Dijon, tamari, smoked paprika, garlic powder, onion powder, black pepper, and water until smooth.
Bake the Meatloaf
  1. Spoon half the glaze over the meatloaf. Bake 30 minutes.
  2. Brush with remaining glaze. Bake an additional 15–20 minutes, or until internal temperature reaches 150°F.
  3. Let rest 10 minutes before slicing. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
To Plate
  1. Slice thick, spoon extra glaze on top.
  2. Serve with roasted sweet potatoes, carrots, and steamed greens.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 4 days. Reheat sliced portions gently in a 300°F oven or the microwave.

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