Venison Meatloaf Cupcakes

Cupcakes for dinner? Umm yes! When your kids are running around the house on Holiday break and screaming what’s for dinner, why not give them what they want… CUPCAKES. 

This is a great meal to get those kiddos involved and to truly make something special for dinner. These meatloaf cupcakes are simple, fun and full of flavor. 

So take out a couple pounds of wild game ground, have your kiddos wash there hands and let’s begin shall we? 

Venison Meatloaf Cupcakes

Ingredients:

Cupcake:

2 pounds ground venison 

3 cloves garlic, minced 

1 tsp garlic powder 

2 tsp smoked paprika 

1 tsp cracked pepper 

1/2 tsp sea salt 

1.5 cups bread crumbs 

2 tbsp Worcestershire sauce 

1 tsp onion powder 

Directions:

1. In large bowl mix meat with all ingredients, making sure to combine well. 
2. Grease muffin pan, fill with meatloaf mixture, pushing down to fill completely. Muffins will shrink a little while cooking so make sure you pack full. 
3. Put into preheated oven at 375 or pellet smoker set at 375 as well. 
4. Cook 20 minutes 
5. While meat is cooking work on Gravy and Mash

Ingredients:

Mash Potatoes:

4 large bakers 

4 cloves garlic, smashed 

1/2 cup milk 

1 tsp cracked pepper 

3 tablespoon Butter 

1 tsp sal

Directions:

Mash potatoes: 

1. In stock pot bring salted water up to boil
2. Cut each potatoes into pieces, the smaller you cut the faster they cook. Add to water along with Garlic 

3.  Once potatoes are fork tender, strain and add butter until melted

4.  Add Milk and pepper, add more milk is needed for smoother mash

5. Mash with masher and place in pipping bag with large tip. 

Ingredients: 

Gravy:

2 cups venison or beef broth 

2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoon Worcestershire sauce 

1/4 cup cold water + 3 tablespoons corn starch

salt and pepper to taste

Directions:

In a medium sauce pan bring broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.

In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.

Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again adding more salt or pepper to taste 

Now to assemble, 

Start with one muffin Loaf, pipe on mash, drizzle with gravy and top with a candied carrot.