24 oz. can baked beans
2 lbs. ground venison
2 cups seasoned breadcrumbs
2 eggs, beaten
¼ cup milk
¼ cup ketchup
¼ cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
¼ cup chopped onion
2 cloves garlic, minced
Drizzle of canola oil, for sautéing
Open the can of baked beans and pour some of the liquid into the bottom of a large baking dish.
Combine venison, breadcrumbs, eggs, milk, ketchup, Worcestershire, mustard, and brown sugar thoroughly.
Form meatloaf mixture into eight mini-meatloaves and place into prepared baking dish.
Sauté onion and garlic in oil.
Top each mini-meatloaf with some onion and garlic.
Pour baked beans from can around mini-meatloaves in prepared baking dish.
Bake at 400 degrees for 30 – 40 minutes or until each meatloaf is cooked through.
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