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SANDRA’S VENISON MEATLOAF MINI’S topped with a TANGY SAUCE


An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people.

Meatloaf freezes very nicely too for those with smaller families.

Also, feel free to prepare this recipe using 
lean ground beef, pork, moose, elk, caribou, etc...






Prep: 15 Mins.
Bake: 50 Mins.
Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

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

Loaves mixture:
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

Topping (sauce):
2/3 cup ketchup
2 tablespoons dark brown sugar, packed
1-1/2 teaspoons yellow mustard

METHOD

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...



SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...



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