Venison Meatloaf with Tomato Relish

If you’ve got ground venison sitting in the freezer and you’re not sure what to do with it, this venison meatloaf with tomato relish is one of the easiest and most comforting ways to put it to good use. I make this on nights when I want something hearty, simple, and familiar.

This isn’t your typical dry meatloaf. The tomato relish on top the meatloaf is sweet, tangy, and full of flavor. It keeps the meat moist and adds just enough punch to balance out the lean venison. Around here, we usually serve it with mashed potatoes and green beans (or whatever I remember to pull from the freezer or the garden).

Why You’ll Love This Venison Meatloaf with Tomato Relish

Venison is leaner than beef, which makes it a great option for a filling but lighter dinner. But because its lean, it can dry out if you’re not careful. That’s where the tomato relish comes in. It adds moisture and flavor, and honestly, I could eat that alone by the spoonful.

I like using what I have on hand, and during hunting season, we are usually well stocked with ground venison. This venison meatloaf with tomato relish is one of those recipes that makes wild game feel a little more familiar and family-friendly. Nothing fancy, just good food.

Ingredients

For the tomato relish:

• olive oil
• 1 onion
• 3 garlic cloves
• 2 bay leaves
• 2 bell peppers
• 2 tomatoes
• 1 tbsp parsley
• 1 tbsp brown sugar
• 1 1/2 cup ketchup
• salt and pepper

For the meatloaf:

• 2lbs ground venison
• 1 small onion
• 2 cloves garlic
• 1 cup of breadcrumbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Italian seasoning
• 3/4 cup of milk
• 2 eggs
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 cup tomato relish

Step by Step Instructions

Make the relish – In a medium saucepan, heat olive oil over medium heat. Sauté onion, peppers, and garlic with bay leaves until soft (about 5 minutes). Stir in tomatoes, parsley, brown sugar, and ketchup. Simmer for 5 minutes then remove from heat.

Mix the meatloaf – Pre-heat oven to 375 degrees F. In a large mixing bowl, combine ground venison, onion, garlic, breadcrumbs, milk, eggs, vinegar, Worcestershire sauce, salt, pepper, Italian seasoning, and tomato relish. Mix gently with your hands until just combined. Do not overwork it or it will get tough.

Shape and bake – Form mixture into a loaf shape and place it into a greased baking pan or a lined baking sheet pan. Bake uncovered for 45 minutes on the center rack of the oven. Remove meatloaf from oven and spoon a half cup of tomato relish over top the meatloaf. Return to the oven and bake for and additional 20 to 25 minutes or until internal temperature reaches 160 degrees F. Let rest for 10 minutes before slicing.

Serve – Slice and serve warm with extra tomato relish served on top. This venison meatloaf with tomato relish goes great with mashed potatoes, green beans, or even just a slice of homemade buttered bread.

Make Ahead and Freezer Tips

• You can prep meatloaf ahead of time and store in the fridge (covered) the day before baking.
• It freezes well, raw or baked.
• Leftovers will keep in the fridge for 3 to 4 days and reheat beautifully. You can even make sandwiches from leftover slices.

FAQ Venison Meatloaf Edition

Can I use a mix of venison and ground beef? Yes! If you are new to venison or want to mellow out the flavor, mixing half venison and half beef (or pork) works great. Just keep the total amount 2 pounds.

What keeps venison meatloaf from drying out? Venison is lean, so moisture is key. This recipe uses milk, eggs, breadcrumbs, and tomato relish for moisture. Feel free to use a few slices of raw diced up bacon in this recipe for extra moisture. Don’t skip the rest time after baking either!

What other toppings work besides tomato relish? If you are not a tomato fan, try a glaze made from ketchup, mustard, and brown sugar. Or just skip the topping and serve with gravy instead.

Does this taste gamey? Nope! The combination of ingredients and the tomato relish mellow out the strong wild flavor.

Final Thoughts

This venison meatloaf with tomato relish is pure comfort food with a little homestead charm. It’s simple, satisfying, and a great way to make the most of your venison stash. If you are new to cooking wild game or just want a no fuss dinner that the whole family will eat, this one is worth a spot in your regular rotation.

Let me know in the comments if you try it or tag me over on Instagram @thepickledfarmhouse so I can see your version!