This spin takes the typical American meatloaf and brings it back to our roots as hunters featuring ground wild game this is a low fat way to create amazing meatloaf. Topping the meatloaf cupcakes off with mashed sweet potatoes adds the perfect amount of sweet to the tangy glaze. This is a dish that the entire family will love and so will your waist-line.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Makes: 6 Servings
Ingredients Meatloaf:
1 LB Ground Elk or Wild Game Meat
1/2 Cup Almond Flour
2 Eggs
1 TBSP Worcestershire Sauce
1/2 Onion, Chopped
1 Garlic Clove, Minced
1/2 TSP Salt
1/2 TSP Black Pepper
Glaze:
1- 7 Ounce Can Tomato Paste
1 TBSP Apple Cider Vinegar
1/3 Cup Water
1/4 Cup Coconut Sugar or Splenda Brown Sugar Blend
2 TSP Mustard
1 TSP Onion Powder
1/2 TSP Salt
1/2 TSP Garlic Powder
1/4 TSP Black Pepper
Directions:
Pre-heat the oven to 350 degrees. In a large bowl, combine all of the meatloaf ingredients. Mix thoroughly. If the mixture is not sticking together, add more almond flour.
In a separate bowl, whisk together the glaze ingredients. Spray a muffin pan with non-fat cooking spray. Fill each spot with the meatloaf mixture to the top. Spoon some of the glaze onto each cupcake.
Bake for 30-40 minutes until the internal temperature reaches 165 degrees.
Optional:
Top with mashed sweet potatoes.
Get your copy of the Wilderness Athlete Wild Kitchen Cookbook here:
https://wildernessathlete.com/collect…
