Ingredients:

  • 2 lbs ground venison
  • 6 oz finely diced bacon
  • 1 medium onion, finely minced
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs
  • 1 packet dry onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the minced onion, garlic, and diced bacon. If using raw bacon, quickly sauté these in a pan for 3 minutes first to release the fats.
  3. Add the ground venison, beaten eggs, breadcrumbs, onion soup mix, and Worcestershire sauce to the bowl.
  4. Using your hands or a fork, gently fold the ingredients together until just combined. Do not over-mix to avoid a tough texture.
  5. Press the mixture into a 9x5 inch loaf pan, optionally lined with parchment paper.
  6. Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Spread the glaze in a smooth layer over the top of the meatloaf.
  7. Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C).
  8. Let the meatloaf rest for 10 minutes before slicing to ensure juices redistribute.