Tuesday, July 3, 2018

🦌Mini Cheddar Meatloaves | Cooking With Venison | Large Family Freezer Meal

Meatloaf sure does get a bad rap.  But it shouldn't.  If you haven't had meatloaf since childhood it's time to give it a try now as an adult.  There are so many yummy recipes out there for meatloaf, but if you like cheese as much as I do this is the one you'll want to try.

If you've been following along with me on YouTube you'll know that I rarely make a single recipe of anything.  This is another large family sized recipe.  Enough to make some for tonight's supper and then flash freeze the rest.  Pull those out of the freezer on an exceptionally busy day for an easy supper.

Mini Cheddar Meatloaves (makes 42-48)

7 pounds ground venison (or meat of choice)
6 eggs
4 1/2 cups milk
6 cups shredded cheddar cheese
3 cups oatmeal
3 cups onion
6 tsp. salt (regular, seasoned, garlic - whatever you like)

Mix together in giant bowl with clean hands.  Shape into small oval loaves.  

Place on parchment paper lined baking sheets and freeze.  Transfer to freezer bags.

If making some tonight.  Place on parchment paper lined baking sheets and top with ketchup topping.

Topping: (enough for about 8 loaves)
2/3 cup ketchup
1/3 cup brown sugar
1 1/2 tsp. yellow mustard

Whisk together and spread over mini meatloaves.  Bake uncovered for 1 hour at 350 degrees.

If preparing from frozen I set out a bag at lunchtime to thaw slightly.  Make ketchup topping and bake at 350 for about 1 hour and 15 minutes until internal temperature reaches 170 degrees.

For the full YouTube video tutorial click here.