Smoked Venison Loaf
Smoked Venison Loaf is a savory, dense meatloaf made from ground venison, often mixed with other meats or binders, and traditionally cooked in a smoker to infuse a deep, smoky flavor. It typically includes ingredients like onions, garlic, herbs (such as thyme or sage), and sometimes a binder like breadcrumbs or oats. This dish is rooted in North American hunting and outdoor cooking traditions, where preserving and flavoring wild game with smoke was a practical and flavorful method.
🍽️ Nutrition at a glance
This dish is very high in protein and relatively low in carbohydrates, making it a nutrient-dense option. A single serving provides a substantial amount of iron, zinc, and B vitamins, particularly B12, with a rough calorie ballpark of 350-450 kcal per serving.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 4.2 mg |
| Zinc | 6.5 mg |
| Vitamin B12 | 3.8 mcg |
| Niacin (B3) | 7.5 mg |
| Phosphorus | 280 mg |
| Selenium | 22 mcg |
| Potassium | 310 mg |
| Vitamin B6 | 0.6 mg |
Per 1 slice (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, smoked venison loaf connects to the heritage of game processing and communal feasts in hunting communities. Nutritionally, it's unique for being a lean, high-protein alternative to traditional beef meatloaf, with a distinct flavor profile from the smoking process.
