Meatloaf ‘kjøttpudding‘ can be so underrated – until you get one that is tender, juicy and practically melts in your mouth. I’ve made this Lingonberry-Glazed Venison Meatloaf for friends and family and they always rave about it and request it again and again.

I like to use a combination of venison (or moose) and beef, since wild meats are very lean and the beef adds a bit more fat to keep it moist. For that extra touch, I top it all with a vibrant lingonberry glaze that really sets this meatloaf apart from anything else.

It’s simple to put together, a highlight of the season, and makes for a wonderful meal that can also be served during the holidays.

Lingonberry-Glazed Venison Meatloaf (viltkjøttpudding)

Serves 6 to 8

For the meatloaf:

• 14 ounces (400 g) minced venison, moose, or elk
• 14 ounces (400 g) minced beef
• 1 medium onion, finely chopped
• 1 large egg, at room temperature, beaten
• 1 cup (large handful) old bread broken into small pieces or breadcrumbs
• 2 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• 1 cup (240 ml) milk 

For the lingonberry glaze:

• 1 cup (125 g) lingonberries, or chopped cranberries
• ¾ cup (115 g) brown sugar, loosely packed
• ½ cup (120 ml) apple cider vinegar

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Preheat the oven to 350ºF (180ºC). Butter a 23 x 13 x 6 cm (9x5x3) loaf pan.

In a large bowl, using your hands, thoroughly combine the venison, beef, onion, egg, bread, salt, pepper, nutmeg, thyme and milk. Set aside.

For the glaze, in a small heavy-bottomed saucepan, bring the lingonberries, brown sugar and apple cider to a simmer over medium-high heat, stirring often. Cook for 10 minutes or until the sugar has dissolved and the mixture has thickened and been reduced by half. Pour half of the glaze in the bottom of loaf tin. Gently press the meatloaf mixture on top to form an even shape. Pour the remaining glaze over the meatloaf. Bake for 50 to 60 minutes or until the meat is thoroughly cooked through.

Serve with the extra juices from the pan, potatoes, and your favorite vegetables.