- ½ pound ground venison
- 2 pickle slices, diced
- 2 tablespoons pickle juice
- ½ cup onion, chopped fine
- 2 slices light bread (90 calories for 2 slices)
- 1 egg, large
- ¾ cup shredded reduced fat cheddar cheese
- 3 tablespoons ketchup
- 2 slices pre-cooked thick cut bacon (such as Oscar Meyer), cut into 18 pieces
- Pre-heat oven to 350 degrees. Prep muffin tin by spraying 9 cups with cooking spray.
- Mix together ground meat, pickle slices, pickle juice, onion, bread, egg and cheese until well combined.
- Fill muffin cup with approximately ½ cup of meatloaf mixture and press down to pack well.
- Place 1 teaspoon ketchup atop of each meatloaf muffin and top with each muffin with 2 pieces of bacon.
- Bake 30-40 minutes or until internal temperature of meat is 160 degrees.
Michele @ Flavor Mosaic
I love the addition of bacon and cheese and the mini size loaves. This is great.
Yvonne [Tried and Tasty]
I like the idea of making sandwiches with the leftovers!
Erica S (EricasRecipes.com)
oh wow these are venison? they look so juicy tasty seriously Shelby!
Christie Daruwalla
I've never thought to put pickle juice in my meatloaf. You just inspired me to buy a mini loaf pan!
Sandra Shaffer
This is the perfect meal! Nice and filling and muffin size so they'll cook quicker than a loaf!
Kristin @ Dizzy Busy and Hungry!
These look so delicious! My boys would love these.
Sheena @ Hot Eats and Cool Reads
I love that you used venison!! Sounds and looks wonderful!
Renee Paj
These look really delicious Shelby, and I think I'll be making them for dinner tonight! I know my boys will love this. I'll be using ground turkey though, since I don't have venison. My brother is a hunter too, and he always adds pork to his ground venison as well.
Rebekah Hills
My boys would LOVE this recipe!! Saving. 🙂
honeyb
Yes, the shredded cheese goes into the meat mixture. Thanks for letting me know it wasn't clear and I am fixing that issue 🙂
Sara Glover
my husband would go nuts for this. It sounds really good.
Anonymous
Does the shredded cheese go into the meat mixture or on top?