Tender, juicy meatloaf made with venison, beef, turkey, or really any ground meat you like. Glazed with tangy barbecue sauce, and baked until beautiful. If you’re looking for a flavor-packed meatloaf (without ketchup), this recipe is for you!
BBQ Venison Meatloaf Recipe
Cuisine: Southern, AmericanDifficulty: Easy
1
hour
25
minutes
1
hour
40
minutes
Ingredients
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2 Lbs Ground venison (or beef, turkey, etc.)
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4 strips Thick bacon, diced
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1/2 cup Panko bread crumbs
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1/2 cup Yellow onion, finely chopped
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4 oz Canned diced green chiles
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3 cloves Garlic, minced
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2 Tablespoons Fresh parsley, chopped
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2 Eggs
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1/3 cup Fresh Parmesan cheese, grated
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1 teaspoon Kosher salt
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1 teaspoon Black pepper
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1/2 teaspoon Dry thyme
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1/3 Cup BBQ Sauce (for meat mixture)
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1/2 Cup BBQ Sauce (for glazing)
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Green onion, chopped (optional)
Directions
- Mix together meat, panko, onion, garlic, eggs, parsley, green chiles, Parmesan cheese, 1/3 cup BBQ sauce, and dry seasonings. Cover and refrigerate for 30 minutes.
- Line a loaf pan with plastic wrap, making sure that there is plenty of plastic over-hanging the sides of the pan. Drop meat mixture into pan and press/spread it into a tight and even loaf shape.
- Using the plastic wrap to carefully lift the mixture out of the loaf pan, transfer it to a wire rack – flat side down. Set the wire rack on a baking sheet. If you don’t have a wire rack, you can place the meatloaf directly on a baking sheet.
- Bake at 350 degrees until internal temperature reaches 130 degrees Fahrenheit (about 60 minutes).
- Remove from oven, and brush the top and sides with a thick layer of BBQ sauce. Return to oven and bake until internal temperature is 160 degrees Fahrenheit (about another 25 minutes).
- Remove from oven, and allow to rest for 10 minutes.
- Cut thick slices. Optionally, melt some butter in a skillet and sear meatloaf slices to crisp up slightly – a minute or two on both sides.
- Serve. Drizzle some more sauce over the slice, and optionally garnish with chopped green onion.
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