Mini Venison Meatloaf Muffins
Delicious mini meatloaf muffins made with ground venison, perfect for a healthy and hearty meal.
Equipment
- Muffin tin 12-cup muffin tin, greased.
Ingredients
Main Ingredients
- 2 lbs ground venison
- 0.5 cup panko breadcrumbs
- 2 Tbsp Worcestershire sauce
- 2 Tbsp dried onion flakes
- 2 tsp dried oregano
- 1 Tbsp barbecue sauce
- 1 Tbsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp pepper
Topping Ingredients
- 0.5 cup ketchup
- 0.25 cup barbecue sauce
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce optional
Instructions
- Preheat the oven to 375°F (190°C). Grease 10 cups of a 12-cup muffin tin with cooking spray and set it aside.
- In a large bowl, combine the ground venison, panko breadcrumbs, Worcestershire sauce, dried onion flakes, dried oregano, barbecue sauce, Dijon mustard, salt, and pepper. Mix until just combined. Avoid overmixing; it's best to use your hands for this step.
- Use a 1/3 cup measuring cup to scoop the meatloaf mixture into each of the prepared muffin tin cups. Press gently to hold shape.
- Bake in the preheated oven for 20 minutes. Meanwhile, mix the ketchup, barbecue sauce, Worcestershire sauce, and hot sauce (if using) in a small bowl.
- After 20 minutes, spoon some of the sauce mixture on top of each meatloaf muffin. Return the muffins to the oven for an additional 5 minutes.
- Once cooked, remove the muffin tin from the oven. Use tongs to carefully remove each mini meatloaf from its cup and serve. Two meatloaf muffins make a good serving size.
Notes
For a spicier kick, add the optional hot sauce to the topping mixture. No alcoholic drinks allowed, please substitute with a non-alcoholic option.