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Venison Mini Meatloaf Recipe

GourmetFoodStore.com
  |   September 22, 2016   |  
Lean, flavorful venison meat gets paired with crispy, delicious bacon in this new interpretation of the humble meatloaf. The addition of sausage adds some juicy fat, while some simple seasonings like mustard and Worcestershire sauce adds great flavor depth. Drizzled with a delicious wine sauce, this recipe is the ultimate addition to the weeknight dinner repertoire.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 4

Venison Mini Meatloaf Recipe

For the meat

For the sauce
  • 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

Directions
  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.

This recipe is found in:
Recipes by Ingredient: Venison Recipes
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Thanksgiving Recipes, Holiday Recipes
Recipes by Cuisine: American Recipes
Recipes by Season: Fall Recipes, Winter Recipes

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