Venison Meatloaf Muffins

 

Venison Meatloaf Muffins

meatloaf

We served these delicious Venison Meatloaf muffins with a garden salad and some fresh fruit for a family pleasing meal!  Meatloaf is one of America’s classic comfort foods, how awesome that we’re serving it up in a muffin tin! 

As a topping, we used organic catchup… It’s much better than the regular catch up because it does not contain artificial ingredients are high fructose corn syrup. We like to shop at Aldi and they make a great version there.

I found this recipe to be very easy to make and convenient. The meatloaf muffins can be popped out and saved to use all week long.  This meatloaf recipe can be made ahead, wrapped individually, and even frozen. Pull them out when you need a quick, healthy, filling dinner. 

Ingredients

  • 2 eggs
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, finely chopped
  • 1 cup dry bread crumbs
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground venison
  • 2 tablespoons brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons white vinegar
  • 1 tablespoon paprika
  • 3 tablespoons parsley

Directions

  1. In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, garlic powder, paprika, salt and pepper. Add venison and mix well.
  2. Spoon the meat mixture into 12 muffin cups coated with cooking spray. (or cook in a traditional loaf pan)
  3. Combine brown sugar and vinegar; pour over meatloaf muffins.
  4. Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°.

 

EVERYONE has their own version of meatloaf, but hopefully this will point you in the right direction with how to prepare it in a muffin tin! I would love to hear what you and your family thinks about this recipe!

For more great recipes click here to follow my recipe board on Pinterest!

 

Dirty Quinoa with Venison Burger

dirty quinoa

This Dirty Quinoa recipe is a twist on Dirty Rice.

This Dirty Quinoa with venison recipe provides a high level of quality protein and its packed with nutrition too. When I first discovered quinoa, I wondered what the hype was all about.  Now that I have tried it many ways, I personally LOVE it, but not everyone does!  Unlike most people, I can eat it plain or with light coconut oil. Most people, on the other hand, want something else to spice it up.  This recipe is a slick way to add some zest and FUN to a popular side dish staple.

Ingredients:

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa
  • 1 pound ground venison
  • Small onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 egg
  • 6 cloves garlic, chopped
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon blackened seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

  • First, bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  • Next, mix venison, onion, green bell pepper, red bell pepper, egg, garlic, paprika, cumin, sea salt, blackened seasoning, and cayenne pepper together in a large bowl.
  • Finally, heat olive oil in a skillet over medium heat; cook and stir venison mixture until browned, about 15 minutes. Add quinoa; cook and stir until heated through, about 2 minutes.

Zucchini Boats

These Zucchini Boats were delicious!zuccini
Not old were they easy to make, but the whole family loved them.

Zucchini “Pizza” Boats is actually what we’re calling them for the kids…

The word pizza reels them in, and the taste keeps them eating 😉

Try this recipe and let me know what you think!

Ingredients
  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef, venison, or ground turkey
  • 1 small onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste
Directions
  1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish. Sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Yield: 4 servings.
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
Thanks to Taste of Home at http://www.tasteofhome.com/recipes/zucchini-boats for this recipe! We loved it!