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plated venison meatloaf with tomato relish

Venison Meatloaf with Tomato Relish

This venison meatloaf with tomato relish is the kind of cozy, filling dinner that makes wild game feel like comfort food. It's made with lean ground venison, pantry staples, and topped with a sweet, tangy tomato relish that keeps everything moist and flavorful. Perfect for family dinners, meal prep, or when you are looking to use up venison in a way that picky eaters will love.
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Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the tomato relish
  • olive oil
  • 1 medium onion diced
  • 3 cloves of garlic minced
  • 2 bay leaves
  • 2 bell peppers diced
  • 2 tomatoes diced
  • 1 tbsp parsley
  • 1 tbsp brown sugar
  • ½ cup ketchup
  • salt and pepper
For the meatloaf
  • 2 lbs ground venison
  • 1 small onion diced
  • 2 cloves of garlic
  • 1 cup breadcrumbs
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp Italian seasoning
  • ¾ cup milk
  • 2 eggs
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • ½ cup tomato relish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.