• Ashley Cummins, RN, INHC

Pint-Sized Venison Meatloaf


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!


Ingredients

  1. 1 medium onion, diced

  2. 1 tsp minced garlic

  3. 1 T butter

  4. 1 1/2 pounds ground venison (or moose)

  5. 1 egg

  6. 1 C gluten free bread crumbs

  7. 1 C canned coconut milk

  8. 1 T Worcestershire sauce

  9. 1 tsp thyme

  10. 6 Bacon slices, nitrate free

  11. 1/2 C ketchup

  12. 1 T maple syrup

  13. 1 T spicy brown mustard


Directions

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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).

  4. Wrap each loaf with a piece of bacon. The bacon ends should just meet when wrapped around the loaf.

  5. Place each bacon wrapped loaf in an oven safe dish (I used a 7"x11" pyrex).

  6. In a separate bowl, combine ketchup, mustard and maple syrup. Slather equally over the loafs.

  7. Bake about 1 hour and 15 minutes.

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