Venison Meatloaf Muffins

These Venison Meatloaf Muffins are the perfect size for individual servings, full of flavor, and ready in half the time of a traditional meatloaf!

I don’t remember if we ate meatloaf when I was growing up. Is that weird? That I don’t remember? Anyhoo…I do remember always hearing how people don’t like it, and I actually saw some pictures recently where I said to myself, well if that is what meatloaf is like for some people, no wonder they don’t like it! I don’t even know how to describe the texture of it. It just…didn’t look right.

I’ve been making meatloaf for years now, and it’s actually one of our favorite meals. Turkey meatloaf, venison meatloaf, traditional and variations. But I don’t make it often due to the amount of time it takes. Well, friends, I finally found the solution. Meatloaf muffins!! That’s right. Meatloaf made in muffin tins. They are the perfect size, and they cook in half the time of traditional meatloaf, so you can actually make it on a weeknight and eat before bedtime! Isn’t that something??

We’ve really become fond of honey bbq meatloaf, but I’ve yet to get a picture of it so I can post it here for you all to enjoy as well. One day I will, I promise! For these venison meatloaf muffins, I decided to try a combination of the ingredients I use in traditional meatloaf and my honey barbecue meatloaf. Not the honey though. Not this time.

What do you need to make Venison Meatloaf Muffins?

You will need a 12-cup muffin tin and just a handful of ingredients, that you probably have on-hand anyway!
– Ground Venison (you can also use lean ground beef or turkey, if you prefer)
– Panko breadcrumbs
– Dried minced onions
– Worcesteshire sauce
– Dried Oregano
– Barbecue sauce
– Dijon mustard

And for the topping sauce, you’ll need:
– Ketchup
– Barbecue sauce
– Worcesteshire sauce
– Hot sauce (optional)

How to cook Vension Meatloaf Muffins:

Full printable recipe below!

1.) Preheat oven to 375 degrees F. Spray 10 cups of a 12-cup muffin tin with cooking spray and set aside.
2.) Add all of the meatloaf ingredients (from the ground venison to the pepper) in a large bowl and mix until just combined. I find mixing with my hands is most effective, but be sure not to overmix.
3.) Use a 1/3 cup measuring cup to scoop the meatloaf mixture and place into each of the prepared muffin tin cups.
4.) Place in oven and cook for 20 minutes. Mix the sauce ingredients in a small bowl while the meatloaves cook, spoon some of the mixture on top of each of the meatloaf muffins, then return to the oven for an additional 5 minutes.
5.) Remove from oven, and use tongs to remove each individual meatloaf from it’s cup and serve. 2 meatloaf muffins is a good serving size with your favorite sides!