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Venison Mushroom Meatloaf
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5 from 2 votes

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: venison meatloaf
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.