Prep: 15 Mins.
Bake: 50 Mins.
Servings: (8-12) | Yields: (4 Mini Loaves)
Veggies and seasonings:
1 tablespoon extra virgin olive oil
½ red onion, finely diced
½ red bell pepper, finely diced
1 teaspoon Italian herb seasoning
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 lb. extra-lean ground venison
1 lb. ground venison sweet Italian sausage
2 large eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1 tablespoon apple cider vinegar
½ cup milk
¼ cup ketchup
2/3 cup ketchup
2 tablespoons dark brown sugar, packed
1-1/2 teaspoons yellow mustard
Preheat oven to 350 degrees. Line a baking sheet with foil, and place sprayed mini loaf pans on top. Set aside.
Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute all remaining veggie and seasoning ingredients for 5 to 7 minutes, until tender. Set aside to cool.
Meanwhile, in a large bowl add all loaves mixture ingredients using clean hands, just until combined (do not over mix). Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate. Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.
|Filled mini venison meatloaf tins...|
Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.
|Topped with tangy sauce...|
Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!
|Hot out of the oven...|
I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:
|SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...|