Beef / Pork

Venison Meatloaf Muffins (trial recipe) takes several minutes to prepare.

Venison Meatloaf Muffins (trial recipe) takes several minutes to cook.

Venison Meatloaf Muffins (trial recipe) makes 6 servings.

The ingredients for Venison Meatloaf Muffins (trial recipe) are:

About one pound of ground venison (nutritionals are for 17 oz.)
1/2 cup onion, finely chopped
2 cloves of garlic
1/2 cup of panko
1 egg
1/4 cup of ketchup (nutritionals are for reduced sugar ketchup)
1/2 tsp of salt
1/2 tsp black pepper
1 Tbsp brown sugar (nutritionals are for splenda blend)
2 Tbsp brown mustard
2 Tbsp apple cider vinegar

Here is how you make Venison Meatloaf Muffins (trial recipe):

Preheat oven to 350 degrees.In a bowl, combine venison, onion, garlic, panko, egg, salt and pepper. Mix until well combined and homogeneous. Note: I mixed together the panko, salt and pepper beforehand, and pulsed the egg, ketchup, garlic and onion in a magic bullet beforehand for easier mixing.Spoon mixture into an ungreased muffin tin. Add brown sugar, vinegar and mustard into a small bowl and stir together until well-mixed. Spoon on top of muffins.Bake until cooked as desired, checking after 35 minutes.Makes 6 muffins, each a serving.Trial Update: Flavor really great, but muffins are a little too wet on bottom. Next trial improvements: Add oats instead of panko, spray muffin pans before adding venison, mix mustard and vinegar into meat mixture, with ketchup mixed with brown sugar and spooned on top.Number of Servings: 6Recipe submitted by SparkPeople user CARLY783.

The nutritional information for Venison Meatloaf Muffins (trial recipe) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 206.9

• Total Fat: 7.6 g
• Cholesterol: 114.0 mg
• Sodium: 450.8 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.5 g
• Protein: 23.0 g