Here Is a Recipe For Very Moist Meatloaf Using Venison~

Venison Meatloaf

Preheat oven to 350 degrees.
2 lbs. ground venison
3/4 cup quick cooking oatmeal (not instant)
1 medium green bell pepper (diced)
1 medium onion (diced)
1/2 cup milk
2 large eggs, beaten
1/4 cup Worcestershire sauce
1/2 cup ketchup
salt and pepper to taste

In a small bowl, mix together the oatmeal and the milk and allow it to soak for seven or eight minutes.
In a large bowl combine all ingredients along with oatmeal mixture and place in a large meatloaf pan.  Bake at 350 degrees for about an hour and a half topping with ketchup about two-thirds of the way through cooking.

This recipe will not fit in a small meatloaf pan, thus you will need to divide between two small meat loaf pans, or do what I did since I didn't have a large one or two smalls.  I had to use a (6) muffin tin with what was left after filling one small meatloaf pan, making sure to squirt ketchup on the top of each one at the two-thirds way through cooking as well.  But actually as it turned out, it was a perfect size serving for my grandson.  Do take note that the meatloaf will cook faster in the muffin tin as well. :D