Saturday, March 23, 2013

Venison Meatloaf

Venison Meatloaf

We all love meatloaf, especially with venison, but sometimes I just don't have the time to make it during the week.  This Saturday I took my regular meatloaf recipe and jumped on the muffin tin bandwagon.  Let me tell you, this is the way to go when cooking meatloaf!  They are the perfect size and they're easily put away to reheat (fridge or freezer).  Give it a whirl, you won't be sorry!

2 cans tomato sauce
3 tablespoons sugar
3 tablespoons barbeque sauce
1 pound ground venison (I have also used turkey and beef)
1/2 tsp garlic powder
3/4 tsp onion powder
6 tablespoons flour

Preheat oven to 375.

In a small sauce pan, heat 1 1/2 tablespoons sugar, 1 1/2 tablespoons barbeque sauce, and 1 can tomato sauce until the sugar is melted.  Let cool slightly.

In a large bowl mix meat, garlic powder, onion powder, flour, salt, pepper, and the tomato sauce mixture.  I find it best just to use my hands to mix it up.  Lightly spray a muffin tin with cooking spray.  Divide the meat between the wells.  

Cook for approximately 30 minutes.  Toward the end, mix the rest of the sugar, barbeque sauce, and tomato sauce again on the stove.  Remove the muffin tin from the oven and put a spoon of the sauce on top. (If you have any noticeable fat, dab off with a paper towel.  I don't seem to have this problem with venison but some ground meat may.)   Put back in the oven for about 5 to 10 minutes. You will have leftover sauce.  We like ours this way.  If you don't, feel free to cut the sauce ingredients in half.

1 comment:

  1. Plan on cooking this as soon as my granddaughter gets in from school. She likes to cook and we like using venison because it's less fattening and let's face it, cheaper when it running around free for the harvesting.