A great venison meatloaf recipe

January 5, 2012

Faith Outdoors

The hunting season is over, but the wild game cooking season is underway!

For me, this is the payoff of a successful deer hunt — lots of good venison dishes to eat. Now that I have a freezer full of prime deer meat, I have turned my attention to preparing it for family and friends. One of my favorite menu items is venison meatloaf. My wife, Julie, found an awesome recipe for venison meatloaf on a website called allrecipes. I have made it twice already, and I gave some away as Christmas gifts to some of my family members. It was a hit last year, so I decided to try it again. One nice thing is it’s very easy to make.

Two of the key ingredients are Ranch dressing and French Fried onions. I know the Ranch dressing sounds odd, but it works. Here’s the recipe:


  • 1 1/2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup ketchup
  • 3/4 cup herb-seasoned dry bread stuffing mix (I prefer the more crumbled type, rather than cubes)
  • 1/2 (1 ounce) package dry Ranch-style dressing mix
  • 1 (6 ounce) can French-fried onions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
  3. Shape into loaf and fit into 9 x 5 inch loaf pan.
  4. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked

Note: I like to uncover the pan for at least 20 minutes to brown the top. I like it to be a little crispy on the edges, but still moist in the middle, yet firm.


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About Dave Hrbacek

Staff photographer and writer for The Catholic Spirit. Also, avid outdoors enthusiast with a passion for hunting, fishing and photography. Married to Julie and have four children, three boys and a girl.

View all posts by Dave Hrbacek