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Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
Jun 17, 2025

Ground Venison Meatloaf with BBQ Glaze

Recipe by Ross Deutsch

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.

PREP TIME:

30 min.

COOK TIME:

30 min.

SERVES:

2

Ingredients

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  • 1 lb Maui Nui Ground Venison
  • 2 Tbsp Mayonnaise
  • 1 small Onion, finely grated
  • 1 small Carrot, grated
  • 2 cloves Garlic, minced
  • 1 tsp Fresh thyme, chopped
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Milk
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
Supporting Ingredients

Clear Checklist

  • 2 Tbsp Tomato paste
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Maple syrup
  • 1 Tbsp Dijon mustard
  • 1/4 tsp Black pepper
  • 2 tsp Tamari
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Black pepper
  • Kosher salt to taste
  • 2-3 Tbsp Water (to adjust consistency)
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.

Supporting Recipe

Sweet Baby Ray’s–Style Glaze
Ingredients
  • 2 Tbsp Tomato paste
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Maple syrup
  • 1 Tbsp Dijon mustard
  • 1/4 tsp Black pepper
  • 2 tsp Tamari
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Black pepper
  • Kosher salt to taste
  • 2-3 Tbsp Water (to adjust consistency)
Directions
  • 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.

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