Savory Venison Meatloaf Muffins: A Protein-Packed Delight

Venison Meatloaf Muffins are a delicious twist on a classic dish, offering a protein-packed treat perfect for meal preppers and game day enthusiasts.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Dinner

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Mixture

1 pound Ground Venison Can be swapped with ground beef
1 cup Breadcrumbs Use gluten-free breadcrumbs or almond flour for a gluten-free option
2 large Eggs Beaten
1 cup Onion Chopped, sauté for enhanced flavor
2 cloves Garlic Minced
1 tablespoon Fresh Herbs E.g., parsley, or use dried herbs
1/4 cup Ketchup Or use barbecue sauce for a twist
to taste Spices E.g., salt, pepper

For Optional Add-ins

1 cup Cheese Cubed or shredded, use your favorite type
1 cup Finely Grated Vegetables E.g., zucchini, carrots

Equipment

Muffin tin
mixing bowl
Meat thermometer

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large mixing bowl, combine ground venison, breadcrumbs, eggs, onions, garlic, herbs, ketchup, and spices.
Portion the mixture evenly into the muffin cups, pressing lightly to retain texture.
Bake in the preheated oven for 20-25 minutes, until firm and at an internal temperature of 160°F (71°C).
Allow the muffins to cool in the tin for about 5 minutes before serving.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 15gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Cover muffins with foil while reheating to keep them moist. Experiment with different proteins for variations.

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