How to Make Ground Venison Meatloaf with Cheddar Cheese

I’ve made a lot of meat loaf over the years, but this ground venison meatloaf with cheddar cheese is hands-down a favorite – juicy, flavorful, and topped with a simple but must-have sauce. Oh, yeah!

Let’s sit and chat about one of the most comforting dinners you can make.

You know those meals that just feel like home? This meatloaf is one of them. It’s simple. It’s hearty. And it brings everyone to the table.

I make it with ground venison, but you can easily use ground beef, chicken, or turkey if that’s what you have. It’s forgiving like that. We’re not chasing perfection here—just a good comfort meal that fills the belly and might become a family favorite.

So pour yourself a glass of tea and let’s walk through this together.

Why Ground Venison Meatloaf Works

Ground venison has a clean, simple flavor. It’s lean and free of preservatives. And it plays well with others—like cheddar cheese, garlic, and that sweet-tangy sauce we’ll drizzle over the top. That’s one of the reasons why this ground venison meatloaf recipe works so well. 

This isn’t a dry meatloaf. The cheddar melts right in and makes it extra comforting. The oats (or bread) help hold everything together, while still keeping it soft.

And that meatloaf glaze? Oh, it’s a keeper.

Ingredients You’ll Need for Ground Venison Meatloaf with Cheddar Cheese 

Here’s what we’re working with. You probably have most of this on hand already.

For the Meatloaf:

• 1½ pounds of ground venison (aka: ground deer meat – Or use ground beef, chicken, or turkey)
• ¾ cup old-fashioned rolled oats (Or quick oats, 3 slices of bread, torn into small pieces, or ½ cup of dry bread crumbs)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheddar cheese
• ⅔ cup whole milk

For the Sauce Ingredients on the Top:

• ¼ cup ketchup
• ¼ cup brown sugar
• ¼ cup barbecue sauce (your favorite kind)
• 1 tablespoon mustard
• 2.5 ounce container of crispy fried onions (optional, but delicious)

How to Make Ground Venison Meatloaf with Cheddar Cheese

The Venison Meatloaf Mixture

First, preheat your oven to 350°.

Now grab a large bowl and add all your meatloaf ingredients—everything except the sauce and the crispy onions. I like to take off my rings and just get in there with my hands. The meat mixture mixes better that way, and you can easily tell that everything has been mixed well. You can even throw in a 1/2 tsp. of Italian seasoning and a 1/2 a cup of Parmesan cheese for extra flavor. 

Once everything’s well combined, shape the meatloaf mixture into a loaf shape. It will be about a 9 x 5 in. shape. You can bake it in a 9 x 13 in dish or a casserole dish. 

The Yummy Sauce!

In a smaller bowl, stir together the ketchup, barbecue sauce, brown sugar, and mustard. This is your sauce. Pour the ketchup mixture right over the venison mixture—I usually pour it in the middle and gently spread it out toward the edges. If some drips down the sides, that’s just fine. 

If you’re a saucy person (you know who you are), you can always make a little more. This recipe welcomes that kind of thing.

Bake the meatloaf uncovered for one hour in a preheated oven.  Then check it with a meat thermometer. I recommend putting the thermometer towards the center of the meatloaf for a more accurate reading. You want the internal temperature to read 160°. Depending on your oven, it might need 10 to 15 extra minutes. That’s okay. Just keep an eye on it.

During the last 10 minutes of baking, sprinkle the crispy fried onions right on top. This is optional, but I’ll tell you what—it’s real good. Adds that crunch and a little something special.

Once it’s done, let it rest for about 10 minutes before slicing. That helps it to stay juicy.

Why We Love Deer Meat

There’s something special about cooking with deer meat.

It’s clean. It’s lean. No preservatives. No mystery ingredients. Just real, wild game from the field to your table. I really feel blessed that we are able to harvest our own deer. 

We process all of ours ourselves, right here at home. It’s hard work (mostly for my hubby), but it’s good work. And it means we know exactly what’s going into our meals.

Venison is great for so many recipes. We use it for loaded ground venison nachos, hearty venison chili, and even family-friendly sloppy joes. Once you get comfortable with it, you’ll find it fits right into just about everything. I love sharing my wild game recipes with you all! 

What to Serve with This Meatloaf

This meatloaf pairs well with:

• Mashed potatoes and buttered corn
• Roasted carrots or green beans
• A tossed salad with your favorite dressing
• Or even a slice of cornbread if you’re feeling country
  

And the leftover meatloaf? Store leftovers in an airtight container or cover the pan with aluminum foil. Try a meatloaf sandwich with mayo, a little extra sauce, and maybe even a fried egg. I have always been a big fan of meatloaf and even like it cold the next day.

Time to Be a Doer

If this great recipe speaks to you, don’t just pin it. Don’t just bookmark it. Go make it and write it down on a recipe card.

Time to get those hands messy and bake up something that’ll have your family asking for seconds.

You don’t need fancy ingredients. You just need a little time, a little love, a large mixing bowl, and this easy recipe.

With love,

Anna Sue

P.S. Looking for more comforting ground venison meals? Try my Loaded Ground Venison Nachos, my go-to Hearty Venison Chili, or our family-favorite Venison Sloppy Joes. They’re easy, they’re filling, and they use up what’s in the freezer.