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Slow Cooker Venison Meatloaf

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This slow cooker venison meatloaf turns lean ground venison and beef fat into an ultra-tender, juicy main dish with very little effort. A simple glaze brushed on at the end adds the perfect sweet and tangy finish, while a long, gentle cook in the slow cooker ensures the meatloaf slices easily and stays moist.
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Cook Time 6 hours
Total Time 6 hours
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs. ground venison 80% venison, 20% beef fat
  • 1 cup yellow onion finely diced
  • 3/4 cup plain bread crumbs
  • 1/2 cup tomato sauce or ketchup
  • 2 large eggs
  • 2 Tbsp. Halal Worcestershire sauce
  • 2 Tbsp. half and half
  • 2 tsp. Italian seasoning
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • parsley optional garnish
For the Glaze
  • 1/2 cup tomato sauce or ketchup
  • 2 Tbsp. light brown sugar packed
  • 1 tsp. Halal Worcestershire sauce
  • 1 tsp. onion powder
  • 1 tsp. prepared mustard
  • 1/2 tsp. sea salt

Equipment

  • Slow cooker
  • Large mixing bowl
  • Large piece of foil or slow cooker liner
  • Cooking spray
  • Spoon or turkey baster
  • Cutting board
  • Knife
  • Small bowl
  • Basting brush

Method
 

  1. Line your slow cooker with a large sheet of foil and coat it lightly with cooking spray. You can also use a slow cooker liner or simply grease the insert if you prefer. The foil makes it easier to lift the meatloaf out after cooking.
  2. Combine all the meatloaf ingredients in a large mixing bowl and mix thoroughly by hand until evenly combined. Using your hands helps the mixture come together best; wash thoroughly before and after, or wear gloves if preferred.
  3. Shape the meat mixture into an even loaf, making sure both ends are about the same thickness as the center so it cooks uniformly.
  4. Gently place the shaped loaf into the prepared slow cooker.
  5. Press down and smooth over any visible cracks in the top or sides of the loaf to help seal it together.
  6. Cover and cook on low heat for 6–8 hours or on high for 4–6 hours. The meatloaf is done when a thermometer inserted in the center reaches 160°F (71°C).
  7. Shortly before the end of the cook time, make the glaze by stirring all glaze ingredients together in a small bowl. Remove any extra fat or juices from around the meatloaf using a spoon or turkey baster. Then brush the glaze all over the top and sides of the meatloaf.
  8. Let the glazed meatloaf cook for 20 minutes longer, or until the glaze is heated through.
  9. Lift the meatloaf out of the slow cooker using the foil. Slice and serve warm, garnishing with chopped parsley if desired.

Notes

For best results, use ground venison mixed with beef fat to ensure a moist meatloaf; otherwise, pure venison will be much leaner and could turn out dry. You can prepare and refrigerate the meatloaf mixture a day ahead, then cook it the following day. Leftovers keep well in the fridge for up to four days and make excellent sandwiches. To freeze, wrap slices tightly and use within two months. If you need to substitute Worcestershire sauce, soy sauce or tamari work well in a similar amount. Be sure to use a meat thermometer to check for doneness, as slow cookers can vary.

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