Preheat oven to 350 degrees.

In a bowl, mix together the panko, parsley, milk, Worcestershire sauce, egg, mustard, garlic, and salt. Add in ground venison and mix with your hands until just combined, but don't overmix.

Divide the meat into 4-6 balls, depending on the size of your rolls. Gently shape each loaf into the general size of the roll (if using Ciabatta, shape them square or slightly rectangular.)

Heat oil in a 12-inch, oven-safe skillet (I used cast iron). When the oil is hot, add the meatloaves and cook until browned on each side, about 3 minutes each.

Meanwhile, whisk together the ketchup and Worcestershire in a small bowl. Spoon over the top of the mini loaves, then place the skillet in the oven and bake for 15-20 minutes, or until cooked through.

While the meatloaves are in the oven, melt butter in a medium skillet over medium-high heat. Once melted and bubbling, add the onion and reduce the heat to medium-low. Sauté, stirring occasionally until they are caramelized and golden brown. Remove from heat and set aside.

Also while the meatloaves and onions are cooking, stir together the maple syrup and mustard. Taste and add more maple syrup if you want it a little bit sweeter. Set aside.

When the meatloaves and onions are just about done, toast your Ciabatta rolls, and spread some mayo on each of the bottom rolls. Then place your mini meatloaf on the bottom roll, drizzle with maple mustard sauce (or put this on the top roll if you prefer), then caramelized onions, arugula, and the top roll. Serve immediately with your favorite side – we love sweet tater fries!