Mini Venison Meatloaf Recipe

Mini Venison Meatloaf Recipe

Ingredients

For the meat:

• 12 thin bacon slices
• 1lb, minced or ground venison
• 1 small chopped onion
• ¼ lb, sausage or chorizo meat squeezed from the skins
• 1 tablespoon, fresh chopped parsley
• ¼ cup, fresh breadcrumbs or panko
• 1 tablespoon, wholegrain mustard
• 1 teaspoon, Worcestershire sauce
• 1 egg

For the sauce:

• 1 cup, Merlot red wine
• 2 tablespoons, whole grain mustard
• ½ tablespoon, honey or sugar
• 2 teaspoons, cornstarch
• 1 tablespoon, water
• 2 tablespoons, chopped parsley
• 1 tablespoon, olive oil

Directions

1. For the Meat: Preheat your oven to 375 F.
2. Line two small loaf pans with the bacon slices, leaving an overlap at the sides. Put to one side.
3. In a bowl, combine the ground venison with the rest of the ingredients (except the sauce ingredients). Mix them together (by hand is the most effective way).
4. Pack the mix firmly into the pans and wrap with the bacon slices, covering each meatloaf completely.
5. Put the pans on a baking tray or sheet and bake in the middle of the oven for 45-50 minutes until meatloaves are firm and cooked all the way through. Let rest for 10 minutes, cover in sauce and serve.
6. For the Sauce: in a small pan, mix the wine, mustard and honey on low heat, then bring to a low simmer for 3 minutes. Add the cornstarch and simmer until the sauce thickens. Toss in the parsley.