Venison Mushroom Meatloaf

Venison Mushroom Meatloaf with Silky Pan Gravy

Meatloaf is a timeless comfort food, but swapping traditional beef for venison takes it to a whole new level. This Venison Mushroom Meatloaf is moist, tender, and bursting with savory flavor, thanks to chopped mushrooms, onions, and shredded cheese. Baking it in a cast iron skillet creates caramelized edges, and the finishing touch — a rich, silky pan gravy — elevates every slice into the ultimate comfort meal.

Why You’ll Love This Venison Mushroom Meatloaf

Venison is naturally lean, making it perfect for a hearty yet wholesome dinner. The chopped mushrooms add moisture and earthy flavor, while shredded cheese and seasonings bring richness. Baking in a cast iron skillet gives the loaf a rustic, caramelized edge that’s both cozy and elegant.

And the real magic? The silky pan gravy. Made from the meatloaf’s drippings, butter, flour, and rich broth, it seeps into every slice, adding warmth, depth, and comfort that makes this meal unforgettable.

This recipe is:

• Packed with savory, hearty flavor
• Moist and tender (never dry!)
• Perfect for using ground venison
• Topped with a luscious homemade gravy
• Ideal for weeknight dinners or Sunday supper

Preheat the oven to 375°F (190°C) and lightly grease a 10- or 12-inch cast iron skillet.

Cook the mushrooms and onions in butter and olive oil over medium heat until the onions are soft, about 5–6 minutes. Let cool slightly.

In a bowl, combine the ground venison, breadcrumbs, egg, shredded cheese, cooked mushrooms and onions, garlic powder, oregano, thyme, and salt. Mix gently, then press into the prepared skillet.

Bake for 30 minutes. Meanwhile, make the gravy by melting butter in a skillet, stirring in flour, then whisking in chicken broth. Season with Worcestershire sauce, salt, and pepper.

Remove the meatloaf from the oven, pour the gravy over the top, and return to the oven for an additional 10–15 minutes, or until cooked through. Slice and serve with your favorite cooked vegetables, such as sautéed Brussels sprouts and steamed cauliflower.

Tips for Moist and Flavorful Venison Meatloaf

• Mushrooms are essential for moisture. Don’t skip them.
• Avoid overmixing to prevent a dense loaf.
• Lean venison can benefit from a splash of olive oil or extra egg.
• Rest the meatloaf 10 minutes before slicing to retain juices.
• Make extra gravy — it’s the highlight of the dish!

What to Serve with Venison Mushroom Meatloaf

• Creamy garlic mashed potatoes
• Roasted root vegetables (carrots, parsnips, sweet potatoes)
• Steamed green beans or broccoli
• Buttered corn or peas
• Fresh side salad with a light vinaigrette

Frequently Asked Questions

How do you keep venison meatloaf from drying out?

Adding mushrooms, onions, eggs, and cheese keeps the meatloaf tender and moist. Baking in a cast iron skillet also helps caramelize edges without drying the center.

Can I use other wild game instead of venison?

Yes — substitute ground elk or antelope in equal amounts. Venison gives a richer, earthy flavor, but other wild game works if you don’t have venison on hand.

What internal temperature should venison meatloaf reach?

Cook until the internal temperature reaches 160°F for safe and juicy results.

Can I freeze this meatloaf?

Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating.

Is the gravy necessary?

While optional, the silky pan gravy is what elevates this meatloaf from ordinary to extraordinary. It adds moisture, flavor, and a comforting finish to every slice.

Venison Mushroom Meatloaf with Silky Pan Gravy

Meatloaf is a timeless comfort food, but swapping traditional beef for venison takes it to a whole new level. This Venison Mushroom Meatloaf is moist, tender, and bursting with savory flavor, thanks to chopped mushrooms, onions, and shredded cheese.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: venison meatloaf

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 4

Equipment

• 10 or 12 inch cast iron skillet

Ingredients

• 2 lbs ground venison
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 1-2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup shredded cheese
• 2 eggs
• 3/4 cup plain or Italian style breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 tsp granulated garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme

For the Pan Gravy

• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 1/2 cups chicken broth
• 2 tsp Worcestershire sauce
• salt and pepper, to taste
• Splash of cream (optional, for extra richness)

Instructions

• Preheat the oven to 375°F (190°C) and lightly grease a 10- or 12-inch cast iron skillet.
• Cook the mushrooms and onions in butter and olive oil over medium heat until the onions are soft, about 5–6 minutes. Let cool slightly.
• In a bowl, combine the ground venison, breadcrumbs, egg, shredded cheese, cooked mushrooms and onions, garlic powder, oregano, thyme, and salt. Mix gently, then press into the prepared skillet.
• Bake for 30 minutes. Meanwhile, make the gravy by melting butter in a skillet, stirring in flour, then whisking in chicken broth. Season with Worcestershire sauce, salt, and pepper.
• Remove the meatloaf from the oven, pour the gravy over the top, and return to the oven for an additional 10–15 minutes, or until cooked through. Slice and serve with your favorite cooked vegetables, such as sautéed Brussels sprouts and steamed cauliflower.

Notes

• Use mushrooms for moisture: Venison is lean, so finely chopped mushrooms help keep the meatloaf tender and juicy.
• Don’t overmix: Overworking the meat can make the loaf dense. Mix gently until ingredients are combined.
• Cast iron adds flavor: Baking in a cast iron skillet gives caramelized edges and a rustic presentation.
• Rest before slicing: Let the meatloaf sit for 10 minutes after baking so it holds together and retains juices.
• Gravy is essential: The silky pan gravy adds richness and moisture — don’t skip it.