Venison Meatball/Meatloaf Recipe

This recipe works for both meatballs and meatloaf with only a very slight modification. Either way, you will want to make it again and again.

Venison Meatballs, ready for the oven

This is a recipe my wife has been making for years using beef and is a family favorite. I decided to try swapping the beef for venison and we were not disappointed. Now, my wife and daughter ask me to make meatballs and meatloaf using venison. We keep a supply of frozen meatballs in the freezer for quick and easy dinner making.

Other meatball and especially meatloaf recipes can lead to dry or disappointing results. This recipe has been tweaked over the years to provide the best possible, most delicious meatballs you have had in a long time. And, the meatloaf is AMAZING! Not dry, not crumbly, just juicy and delicious.

Venison Meatballs/Meatloaf Recipe

Section 1: Ingredients

• 1lb ground venison

• 1lb ground pork

• 2/3 Cup grated parmesan cheese

• 1 whole egg + 1 egg white

• 2 teaspoons dried Basil

• 2 teaspoons dried parsley

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons kosher salt

• 2/3 teaspoon red pepper flake (reduce this for less heat)

• 2/3 Cup bread crumbs, divided (Use only 1/3 Cup for Meatloaf)

Section 2: Add Numbered Directions

1. Preheat oven to 400 degrees F (200 C)

2. In a large mixing bowl, combine pork, ground venison, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/3 cup of bread crumbs. Using your hands, mix all ingredients until well incorporated.

3. Place remaining 1/3 cup of bread crumbs into a small bowl or plate. Using a scale, weigh meatballs into 1.5 ounce portions and place on a sheet pan. Using your hands, shape teh meatballs into rounds, roll in the bread crumbs and place the meatballs into individual miniature muffin tin cups. Bake for 15 minutes, or until golden and cooked through (165F internal temp). If cooking from frozen, the cooking time could be as long as 40 minutes depending on how large you made your meatballs.

   
   
   
   

*Meatloaf Prep Option:*

You only need 1/3 Cup of breadcrumbs since you are not rolling the meatloaf in them after making.

After step 2, place meat into miniature bread pans. This recipe should make 3 mini meatloafs. Cook at 400F for 20-30 minutes or until internal temp reaches 165F. Let rest for 5 minutes, then remove from pans and serve. If cooking from frozen, the cooking time could be as long as an hour.

Venison Meatloaf