Venison Meatloaf Minis Recipe

Venison Meatloaf Minis Recipe Instructions

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. Warm oven to 375 F.
2. Take the bacon strips and line two small loaf pans, leaving some extra bacon overlappoing on both sides. Reserve.
3. Mix the venison and the rest of the meat ingredients in a medium bowl, incorporating with your hands. Take the mix and pack onto the pans, then "wrap" with the bacon slices until the meat is covered.
4. Place the meatloaves on a baking tray and bake for 45-50 minutes, in the middle oven rack. Meatloaf should be fully cooked and firm. Rest for 10 minutes and start on your sauce while the meatloaf is resting. Serve the meatloaves drizzled with the sauce.
5. For the Sauce: in saucepan or saucier pan, combine the wine, mustard and honey and bring to a simmer on low, for 3 minutes. Add the cornstarch and continue to simmer until the sauce is thickened, stirring with a wooden spoon. Add the parsley.