Mini Deerloaf Cupcakes Recipe

Name: Mini Deerloaf Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 1 cup chopped onion; 2 clove garlic, minced; 1 tsp dried oregeno (optional); 1 1/2 lb ground venison; 1 cup bread crumbs; 1 tsp salt; 2 eggs; 1 cooking spray; 4 cup mashed potatoes; 3 tbsp chives, chopped; 12 bacon strips; 1 bbq sauce; 1 shredded cheddar cheese; 1 sour cream (optional)

Servings: persons

1 tsp olive oil
1 cup chopped onion
2 clove garlic, minced
1 tsp dried oregeno (optional)
1 1/2 lb ground venison
1 cup bread crumbs
1 tsp salt
2 eggs
1 cooking spray
4 cup mashed potatoes
3 tbsp chives, chopped
12 bacon strips
1 bbq sauce
1 shredded cheddar cheese
1 sour cream (optional)

1
Preheat oven to 350.
2
Combine all ingredients with your hands, except mashed potatoes, chives, bacon, cheese, sour cream, and bbq sauce.
3
Spray 12 muffin cups with cooking spray.
4
Spoon deer mixture into the 12 muffin cups.
5
Top each deer loaf cupcake with bbq sauce.
6
Bake 25 minutes.
7
Prepare mashed potatoes while deer loaf bakes.
8
Once finished baking pipe mashed potatoes on top of each deer loaf.
9
Sprinkle with chives bacon, sour cream and cheese.

2103

kcal

Calories

150

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tsp olive oil, 1 cup chopped onion, 2 clove garlic, minced, 1 tsp dried oregeno (optional), and more.

Yes, Mini Deerloaf Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Deerloaf Cupcakes

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