Recipe: Delicious Venison & Hamburger Mini Meatloaf

Venison & Hamburger Mini Meatloaf. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone.

Since deer are inherently wild animals living on grass and wild plants, their meat can be consumed as part of a naturally healthy diet. Venison is higher in moisture and protein, and the protein is more diverse in amino acids and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb. Venison Our venison is raised on tall-grass pastures in a pristine environment, resulting in meat that's tender, tasty and nutritious. You can cook Venison & Hamburger Mini Meatloaf using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Venison & Hamburger Mini Meatloaf

1. You need 1 lb of Venison hamburger.
2. You need 1 lb of Hamburger.
3. You need 1 packages of Onion soup mix.
4. Prepare 1/2 cup of Worcestershire.
5. Prepare 1 cup of Bread crumbs.
6. You need 2 of Eggs.
7. Prepare 2 cup of Ketchup.

Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. All animals are field harvested using a mobile processing unit.

Venison & Hamburger Mini Meatloaf instructions

1. Preheat oven to 375°F.
2. Then mix all ingredients, and patty out to make loafs.
3. Cook 40 minutes or untill done.
4. Add ketchup to the top and cook additional 10 minutes.

These species produce venison that is extremely lean and of the highest quality. Venison neck is laced with silver skin and oftentimes fat. It's one of my favorite cuts for slow cooking. All that collagen breaks down with slow, low heat, and takes on an amazing texture that rivals that of pork shoulder. I hardly know French cooking, but this just looked like something from that cuisine.