Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, venison & hamburger mini meatloaf. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Venison originally meant the meat of a game animal but now refers primarily to the meat of elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it can be consumed, including the internal organs. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush.
Venison & Hamburger Mini Meatloaf is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Venison & Hamburger Mini Meatloaf is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have venison & hamburger mini meatloaf using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Venison & Hamburger Mini Meatloaf:
- Take Venison hamburger
- Take Hamburger
- Make ready Onion soup mix
- Make ready Worcestershire
- Take Bread crumbs
- Take Eggs
- Make ready Ketchup
Tenderloins and strip loins are great cooked to medium rare, while osso buco and stew meats should be cooked low and slow. Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer.
Instructions to make Venison & Hamburger Mini Meatloaf:
- Preheat oven to 375°F
- Then mix all ingredients, and patty out to make loafs
- Cook 40 minutes or untill done
- Add ketchup to the top and cook additional 10 minutes
Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. 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. These species produce venison that is extremely lean and of the highest quality. I hardly know French cooking, but this just looked like something from that cuisine.
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