Back To RecipesMaui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
17 Jun, 2025

RECIPE: Maui Nui Ground Venison Meatloaf with BBQ Glaze

PREP: 30 MinutesCOOK: 30 Minutes
Serves 2
DIFFICULTY: intermediate
Ground
Ground 10

Classic comfort, cleaned up. This Maui Nui ground venison loaf is lean, structured, and deeply savory—finished with a naturally sweetened, tangy BBQ-style glaze inspired by the original Sweet Baby Ray’s.

It’s all about balance: smoky, acidic, just enough sweetness, and zero compromise on flavor.

Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison

Recipe Created by Ross Deutsch

Ingredients
  • 1 lb Maui Nui Ground Venison
  • 2 Tbsp Mayonnaise
  • 1 small Onion, finely grated
  • 1 small Carrot, grated
  • 1 tsp Fresh thyme, chopped
  • 1 Tbsp for Meatloaf, 1 Tbsp for Glaze of Dijon mustard
  • 1 Tbsp for Meatloaf, 2 Tbsp for Glaze of Tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Milk
  • 1/2 tsp for Meatloaf, to taste for Glaze of Kosher salt
  • 1/2 tsp for Meatloaf, 1/4 tsp for Glaze of Black pepper
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Maple syrup
  • 2 tsp Tamari
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2-3 Tbsp (to adjust consistency) Water
DIRECTIONS
Prepare the Meatloaf:
  • Preheat oven to 375°F.
  • In a bowl, combine panko and milk. Let soak for 5 minutes.
  • In a large mixing bowl, add venison, mayonnaise, grated onion, grated carrot, garlic, thyme, mustard, tomato paste, Worcestershire sauce, salt, and pepper.
  • Mix gently until just combined. Avoid overmixing to keep the loaf tender.
  • Form into a loaf and place on a parchment-lined baking sheet or in a loaf pan.
Make the Glaze:
  • In a bowl, whisk together tomato paste, balsamic vinegar, maple syrup, Dijon mustard, tamari, smoked paprika, garlic powder, onion powder, black pepper, and water.
  • Adjust the consistency with additional water if needed.
Bake the Meatloaf:
  • Spoon half the glaze over the meatloaf. Bake for 30 minutes.
  • Brush the remaining glaze over the top and bake for another 15–20 minutes, or until the internal temperature reaches 150°F.
  • Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
To Plate:
  • Slice the meatloaf into thick, even portions.
  • Spoon a generous amount of remaining glaze over each slice.
  • Serve alongside roasted sweet potatoes, spiced carrots, and a side of steamed greens.
  • Garnish with fresh thyme leaves and a sprinkle of flaky salt for added texture and flavor.
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