Venison Mini Meatloaf Recipe

Venison Mini Meatloaf Recipe

• 12 thin slices of bacon
• 1lb. minced venison or ground venison
• 1 small onion, chopped
• ¼ lb. sausage or chorizo, meat squeezed from the skins
• 1 tbsp. fresh parsley, chopped
• ¼ cup fresh breadcrumbs or panko
• 1 tbsp. wholegrain mustard
• 1 tsp. Worcestershire sauce
• 1 egg

• 1 cup merlot red wine
• 2 tbsp. whole grain mustard
• ½ tbsp. honey or sugar
• 2 tsp. cornstarch
• 1 tbsp. water
• 2 tbsp. parsley, chopped
• 1 tbsp. olive oil

1. Heat oven to 375 F.
2. Using two small loaf pans, line each with the slices of bacon, leaving an overlap on the sides. Reserve.
3. Mix the ground venison meat with the rest of the ingredients in a bowl. Use your hands - it is the best way to mix well and incorporate the ingredients.
4. Place the mix into the pans, packing well, then wrap up with the bacon slices, covering the whole preparation.
5. Place the pans on a baking sheet or tray and bake in the middle rack of the oven for 45-50 minutes until firm and cooked through.
6. Rest for 10 minutes and start your sauce.
7. While the meat loaves are cooking, get your sauce started.
8. In a small pan at low heat, mix the wine, mustard and honey, then bring to a low simmer for 3 minutes. Add the cornstarch and simmer until it thickens. Toss in the parsley. Serve on top of the meatloaves.