NUTRITION

SERVINGS

INGREDIENTS

4 oz ground venison

0.25 cup gluten-free crackers

0.25 cup reduced-fat Fairlife milk

1 large egg

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp dried parsley

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease 11 cups of a standard muffin tin with avocado oil or cooking spray.

• 2

  Place the gluten-free crackers in a sealed bag and crush them into fine crumbs using a rolling pin.

• 3

  In a large mixing bowl, stir together the crushed crackers and the reduced-fat Fairlife milk, allowing the mixture to sit for 2 minutes until the crackers soften.

• 4

  Add the ground venison, egg, sea salt, black pepper, garlic powder, onion powder, and dried parsley to the bowl with the cracker mixture.

• 5

  Using clean hands, gently mix the ingredients until just combined, taking care not to overwork the meat which can make the loaves tough.

• 6

  Divide the mixture into 11 equal portions and press them into the prepared muffin tin slots.

• 7

  Bake for 18 to 20 minutes or until the internal temperature reaches 160°F and the tops are slightly browned.

• 8

  Remove from the oven and let the mini meatloaves rest in the tin for 5 minutes before carefully lifting them out to serve.