BBQ Cheddar Venison Meatloaf Muffins are everything you want in comfort food packed with smoky flavor, cheesy goodness, and perfect little portions that make dinnertime easy. These low carb meatloaf muffins are made with lean ground venison and baked with a savory BBQ glaze for a protein-rich meal that's satisfying without the extra carbs.
I grew up with with traditional meatloaf dinners served with mashed potatoes and corn, and mom always used the juices from the pan as our gravy. This version is a lighter keto-friendly twist on that memory, and it's delicious paired with creamy mashed cauliflower and air fried asparagus for a wholesome, filling meal.
Jump to:
Why You'll Love BBQ Cheddar Venison Meatloaf Muffins
Built in portion control: Muffin sized servings make it easy to stay on track.
Big flavor, low carb: Cheddar and BBQ sauce add bold flavor without extra carbs.
Family approved: these kid friendly mini meatloaves are easy to grab, eat and enjoy.
Key Ingredients and Why They Work
Ground Venison: Lean and packed with protein, adds a rich, slightly earthy flavor.
Crushed Pork Rinds: A grain-free binder that keeps the recipe keto-friendly.
Cheddar Cheese: Melts right into the mix for a savory, cheesy bite in every muffin.
Sugar-Free BBQ Sauce: brings that classic smoky-sweet flavor without the added sugar.
Worcestershire Sauce: Adds depth and umami to the meat mixture.
Egg: Helps bind everything together for a firm but tender texture.
White Onion: Finely chopped for flavor and moisture.
Ingredient Substitutions
Meat Swap: Use ground beef, chicken, or turkey in place of venison.
Classic Style: Swap pork rinds for breadcrumbs and use regular BBQ sauce if not low carb.
Full Loaf Option: Make a traditional meatloaf by baking in a loaf pan instead of a muffin pan.
Variations
Pizza Muffins: Swap the BBQ sauce for homemade pizza sauce and mix in diced pepperoni.
Spicy Kick: Add finely chopped jalapenos for a touch of heat.
Cheeseburger Style: Use ketchup instead of BBQ sauce and stir in diced pickles and a splash of pickle juice.
Top Tips
- If your venison isn't pre-mixed with pork combine it yourself using a 75/25 venison to pork ratio for the best texture and flavor.
- Don't skip the muffin tin spray if using a metal pan. These muffins will stick without it.
- Let them rest for 5 minutes after baking to help them firm up for easier removal.
Storage and Reheating
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or warm in a 325°F oven for about 10 minutes. These also freeze well. Just wrapee e
Serve with...
Serve with Sweet Chili Cauliflower, Roasted Asparagus or Garlic Mashed Cauliflower for a keto-friendly dinner. Finish if off with a Lemon Curd Thumbprint Cookie (also low carb!).
More Ground Venison Recipes to Try
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
BBQ Cheddar Venison Meatloaf Muffins
Equipment
- Silicone muffin pan
- Large baking sheet (to hold silicone muffin pan)
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 pound ground venison
- 1 ounce pork rinds crushed fine
- 1 large egg
- 2 tablespoon onion diced
- 1 teaspoon Worcestershire Sauce
- ½ cup sugar free barbecue sauce divided
- 2 ounce cheddar cheese shredded
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, using your hands, mix the ground venison, eggs, onion, pork rinds, Worcestershire sauce, ¼ cup of the barbecue sauce, and shredded cheese until it is combined.
- Scoop ¼ cup of meat mixture and pack into a silicone muffin cup. Repeat until all 12 muffin cups are filled.
- Place silicone muffin pan on a sturdy baking sheet and place in oven. Bake for 20 minutes., until internal temperature reaches 160 degrees F.
- Remove mini meatloaves from oven and let cool up to 15 minutes before removing from the muffin pan.
LaKita says
These little meatloaves are absolutely delicious! Also love the addition of pork rinds in the recipe, yum!
Shelby Law Ruttan says
Hi Lakita, thank you so much!
Brianna says
This meatloaf has so much flavor, I especially love the crunch from the pork rinds. Definitely going into the dinner rotation.
Shelby Law Ruttan says
Hi Brianna! So happy you enjoyed the recipe. Thank you! Shelby
Katie Crenshaw says
These were so fun to make and so delicious! The cheddar cheese and barbecue sauce makes them so tasty!
Shelby Law Ruttan says
Yay! Thank you!
Alex says
The cookie scoop is such a great idea! I'll have to try that. And these meatloaves! They sound packed full of flavor.
Petro says
Love this idea, such an interesting take on a classic recipe! I never tried venison in my meatloaves, I'll have to give it a try next time I make some.
Erin says
Ooh, this sounds really interesting and tasty! I haven't had meatloaf since I was a kid but this sounds awesome. I should really give it a try!
Shelby Law Ruttan says
Hi Erin! Yes, meatloaf is SO good. I love leftovers in sandwiches too! Shelby
Mikayla says
We went with a combination of beef and sausage for this recipe and I have to say quite simple and very good!
Shelby Law Ruttan says
Hi Mikalya, thank you! I've not tried beef and sausage together, sounds like something I need to do! Shelby
Linda says
Love these meatloaves and the addition of pork rinds. So good and comforting!
Shelby Law Ruttan says
Hi Linda, thank you! Shelby
Megan Ellam says
I love these individual serves. I have done meatloaf like that before so will absolutely give them a try. Thanks for a great recipe.
Shelby Law Ruttan says
Hi Megan, thank you for trying the recipe! Shelby
Crystal says
It doesn't say where to add the cheese?
Shelby Law Ruttan says
Hi Crystal, thanks for asking, I had missed adding it to the instructions. It is mixed in with the meat mixture ingredients in step 2. I have updated the recipe to reflect this.
Jane says
Hi! Looks so good. Where is the “extra fat” in the recipe, that you reference in your notes?
Thank you!
Jane
Shelby Law Ruttan says
The ground venison I use is processed by my butcher with pork fat added. If you do not do this with your venison, feel free to use a 3/4 pound ground ground venison and 1/4 pound ground pork. The "extra fat" that boosts fats more is from the pork rinds and shredded cheese.
Christy says
Can we use a metal muffin tin ??
Shelby Law Ruttan says
You sure can. I used silicone because the meatloaf muffins slip out so easy, but a metal muffin tin will work just fine as well.