Ashley Cummins, RN, INHC
Pint-Sized Venison Meatloaf
My family is so fortunate to have lots of game in our freezer year round, in particular venison and moose! I am constantly searching for new recipes to break up the monotony! This recipe adapted from Legendary Whitetails (http://community.legendarywhitetails.com/recipes/bacon-wrapped-mini-venison-meatloafs/) does not disappoint!
I chose to substitute several ingredients for a more paleo friendly version. I think next time I need to make meatball sized ones!
1 medium onion, diced
1 tsp minced garlic
1 T butter
1 1/2 pounds ground venison (or moose)
1 C gluten free bread crumbs
1 C canned coconut milk
1 T Worcestershire sauce
1 tsp thyme
6 Bacon slices, nitrate free
1/2 C ketchup
1 T maple syrup
1 T spicy brown mustard
Preheat oven to 350 degrees F.
In a skillet over medium heat, melt butter. Add onions and cook until translucent. Add garlic and continue to cook for a couple minutes. Remove from heat.
In your stand mixer (or large bowl), combine ingredients 1-9. Turn stand mixer on to incorporate ingredients. Be mindful to not overwork the meat. Divide six ways and shape into large patty (loaf).
Wrap each loaf with a piece of bacon. The bacon ends should just meet when wrapped around the loaf.
Place each bacon wrapped loaf in an oven safe dish (I used a 7"x11" pyrex).
In a separate bowl, combine ketchup, mustard and maple syrup. Slather equally over the loafs.
Bake about 1 hour and 15 minutes.