Wednesday, May 6, 2015

RECIPE: Savory Venison Meatloaf Muffins

Right up front, I will tell you that I really don't care for ground meat of any type, regardless of preparation. However, I will admit these are pretty darn tasty! These individual sized loaves are a conglomeration of several meatloaf recipes found across the web!


2 lbs Ground Venison
1 pkg Stuffing Mix, unprepared
1 c. Water
2 Eggs
1/4 c. Onion, chopped
1 stalk Celery, chopped
1 Tbsp. Ketchup
1 Tbsp. Frank's Red Hot
1 Tbsp. Worcestershire
1/2 tsp. Rosemary
1/2 tsp. Garlic.Powder
1/4 tsp. Thyme
1/4 tsp. Parsley

2 Tbsp. Ketchup
1/4 tsp. Red Hot
1/4 tsp. Worcestershire

Preheat oven to 350 degrees. Combine the first four ingredients thoroughly. Add sauces and spices to meat mixture and mix thoroughly. Fill each muffin tin with meat mixture, to about 1/8 inch above rim. Bake 35 minutes. Halfway through baking time, spread glaze over each loaf if desired. Makes 12 individually sized servings.