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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.