SANDRA’S ALASKA MOOSE MEATLOAF MINI’S topped with a ZESTY 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 a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

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

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veg and seasonings:

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

1/2 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

2 lbs. extra-lean ground venison

2 large eggs, slightly beaten

3/4 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar
2 tablespoons heavy cream

¼ cup ketchup

Topping (sauce):

1/3 cup ketchup

2 teaspoon agave (or 1 tablespoon honey)

1 teaspoon 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 onions and seasoning ingredients for 5 to 7 minutes over medium heat.  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)...

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Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."

SANDRA’S ZESTY PEPERONCINI BACON AND EGG SANDWICHES

My Dad loved Peperoncini, as do I
and they make these sandwiches pop with flavor...

Servings: (2)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

4 strips of bacon, cut crosswise in half

2 large eggs

4 Whole peperoncini, cut in half, then into strips (I like to retain the seeds)

4 slices of whole wheat bread

1 tablespoon mayonnaise

1/2 teaspoon yellow mustard

Freshly ground pepper, to taste

Serving option:

-- 4 Whole peperoncini

METHOD

Place a skillet over medium heat, and cook bacon to your desired crispiness, and drain on paper towel.  Retain a bit of drippings in skillet, and reduce the heat to low to fry the eggs (I break the yolks).

Meanwhile, spread bread slices with mayonnaise, and ever so lightly with mustard.  

Sprinkle with sliced peperoncini, and top with bacon, egg, and freshly ground pepper to taste.  

Cut sandwiches in half, and serve each of them with two whole peperoncini. ~ Enjoy!

SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~

Servings: (4)

Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:

1/2 fresh lime, juiced

1 teaspoon fresh lime zest, grated

1 tablespoon honey

1 teaspoon onion, grated

1/4 teaspoon dry mustard

1/4 cup light olive oil

Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:

Bunch of organic fresh spinach, washed, dried, and torn

Bearss Limes I grow
indoors on a dwarf
citrus tree...

2 organic granny smith apples, quartered, and thinly sliced

2 tablespoons chopped candied pecans

1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

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Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia