My wife asked me to get some venison out of the freezer, because she was going to make some venison mini meatloaf for dinner. She had been to the farmer’s market the day before and we also had some sweet corn and carrots to complement the meal. My wife put me to work shucking the corn while she got the venison ready for the oven.
My wife mixed up the ingredients which included 10 crushed saltines, 1 egg, 1/2 cup ketchup, 2 Tbsp milk, 1/2 tsp dry mustard, salt and pepper to taste and 1 pound of ground venison.
After you have mixed all the ingredients together, you form individual balls or patty like shapes and place them on baking sheet. We used some tin foil as this makes for easy clean up. Heat the oven to about 400 degrees and you are ready to cook.
Before we put the meatloaf in the oven we also put a sauce on top of the meatloaf. To make the sauce you mix 1/2 cup ketchup, 2 Tbps brown sugar, 1 Tbps cider vinegar, and 1/4 tsp of dry mustard. This gets mixed together and put over the top of each mini meatloaf. If you want to add a little kick to your meatloaf you can use some El Pato Tomato sauce instead of the ketchup. We didn’t use any today but it gives the meatloaf a good kick.
While the mini meatloaf was cooking, we got the corn and carrots ready. We have found that blanching the corn after you boil it tends to help hold the flavor longer and keeps the corn from getting that starchy taste if you wait to long to eat it. Well at least that’s what my wife tells me, and she is from Iowa so who am I to argue. We had a dozen ears to cook and what we didn’t eat for dinner was going into the freezer for later in the year.
Let the meatloaf cook for about 30 minutes and then check to make sure it’s done. We plated it up with the corn and carrots and had a great meal of venison and fresh vegetables.