Elk Meatloaf Cupcakes

In Pursue the Wild by RMEF Comments

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

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
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

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.

Top with mashed sweet potatoes.

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