MA! Where’s the Meatloaf?

MA’s meatloaf needs to move over, it’s time for the wild game version of Venison meatloaf!!

For a new way to impress your friends and family with the buck you shot, this is it.   What makes this meatloaf different?  One word…. BACON!!  Yes, everyone’s favorite super hero in the food world is bacon.  Bacon is used in this recipe to replace the loaf pan.

Here is what you’re going to need…. besides venison in your freezer of course.

Venison Meat Loaf – Bacon Wrapped

2 lbs. Ground Venison
1 lb. Pork Sausage
1 Cup Panko (Japanese bread crumb)
1/3 cup milk
1 cup yellow onion, small dice
1 tablespoon garlic, minced
1 tablespoon clarified butter
2 large eggs
2 teaspoons Worcestershire sauce
2 teaspoons Italian herb seasoning
1 teaspoon celery seed
1 tsp salt
½ tsp black pepper
1 tsp dry rub seasoning
12 strips bacon (1 lb.)



TIP: Do not over mix the ingriedients  into the meat.  Less is more when mixing…the meat can get tough if its over stirred.  Use your hands to massage it together gently and then form it into a loaf shape.




  1. Combine ground venison and pork sausage in a medium size mixing bowl
  2. In a separate mixing bowl combine milk and bread crumb
  3. Pre heat a sauté pan to medium, add clarified butter and diced onions. Stir to prevent browning. Once onions become translucent, approx. 2-3 minutes add minced garlic, Italian herbs and celery seed. Sauté additional minute and remove from heat.
  4. Add to meat, eggs, salt & pepper, Worcestershire, bread crumbs and onions. Using hands mix together until all ingredients are incorporated evenly.
  5. Divide meat in half to form 2 loafs.
  6. Lay out six pieces of bacon on plastic wrap and place loaf in middle of bacon strips. Loaf should be perpendicular to bacon strips.
  7. Fold bacon over meatloaf being sure to crossover on each fold to form a tight seal. Once bacon folding is complete transfer to a baking sheet pan lined with parchment seam side down.
  8. Sprinkle dry rub seasoning on top of meatloaf
  9. Bake in a preheated 350 degree oven with tin foil covering meatloaf for 30 minutes.
  10. Remove foil and continue to bake for approx. 15 minutes more or until bacon is crisp and golden brown. Should have internal temp. of 160 degrees.
  11. Let rest before slicing

Recipe yields 2 each, 1 ½ lbs. meatloafs; Each meatloaf serves approx. 4 people

Enjoy seeing the smiles on everyone’s face when this hits the dinner table.  Serve with your favorite sides. Ketchup optional, because this just isn’t your average meatloaf.

If you would like to see a video of Chef Jim Kyndberg and I creating this on MN Bound….click the link!

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We’ll catch you next week, until then remember, Wildly Living will lead you to a great adventure and adventure fills your soul.




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