Tasty Tuesday: Mini Meatloaf

It’s meat loaf time at our house! I know I’ve mentioned a few times that we have a lot of venison in our freezer this year. A LOT of venison. So I have a lot of ground meat to work with. Our all-time favorite is this Venison-Pork Sausage Meatloaf. I recently rediscovered another meatloaf favorite. The recipe actually calls for ground beef but I substituted ground venison and it works beautifully.

mini meatloaf in a ramekin

The best part of this handy recipe is that my husband stumbled onto the nifty trick of making our meatloaf in individual ramekins. This is a great tactic for portion control in my house of growing boys.

Southwestern Meat Loaf

In an extra large bowl, knead together the following ingredients:

  • 1 pound ground beef or venison
  • 1 pound ground sausage
  • 1 c. bread crumbs
  • 1 c. warm milk
  • 1 medium onion, chopped
  • 2-3 cloves of garlic, minced
  • 1/4 c. fresh parsley, chopped
  • 1 t. summer savory
  • 1 t. thyme
  • 1 t. salt
  • 1/2 t. coarsely ground pepper
  • 1 T. olive oil
  • 1 c. salsa
  • 1/2 c. chicken broth
  • 1 c. uncooked rolled oats
  • 1/2 c. grated Monterey Jack cheese

Pack this mixture into individual ramekins and bake at 375° until the internal temperature on a quick-read thermometer reads 160°. Before putting these little meatloaves into the oven we put a dab of barbecue sauce on the top just to make them look yummier. Sometimes I lay strips of bacon across the top of a large loaf. If you choose to bake this in a large loafpan, it will probably take 50-60 minutes. If you use individual ramekins, it will take less time. If you have small kids, you can even use muffin tins to make mini mini-meatloaves. I can also freeze the individual meatloaves in a ziplock bag to use later. When I need a quick dinner, I take out the exact number of meatloaves that I need.

mini meatloaf in ramekins

I like to serve meatloaf with some new red potatoes and a green vegetables. A loaf of crusty French bread from Stickboy Bread Co. completes the meal nicely.

Barb

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Comments

  1. Yum! I need to invest in some ramekins, as well as some individual “boat” dishes. These would be good to freeze, too for individual portions.