Equipment
- 12-cup muffin tin
Ingredients
- 2 lbs ground venison
- 1/2 cup panko breadcrumbs
- 2 Tbsp worcesteshire sauce
- 2 Tbsp dried onion flakes
- 2 tsp dried oregano
- 1 Tbsp barbecue sauce
- 1 Tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
For the topping:
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 1 tsp worcestershire sauce
- 1 tsp hot sauce (optional)
Instructions
- Preheat oven to 375 degrees F. Spray 10 cups of a 12-cup muffin tin with cooking spray and set aside.
- 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.
- Use a 1/3* cup measuring cup to scoop the meatloaf mixture and place into each of the prepared muffin tin cups.
- 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.
- 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!
Notes
*You can make these a little smaller by using a 1/4 cup measuring cup, and you will get 12 meatloaf muffins instead of 10.
Nutrition
Serving: 2meatloaf muffins | Calories: 384kcal | Carbohydrates: 22g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 947mg | Potassium: 834mg | Fiber: 1g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 7mg
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