Mini Wild Game Meatloaf Medallions Wrapped in Bacon


– 2 pounds ground wild game (I used 1 pound of venison and 1 pound of moose, but ground beef or turkey could be used instead)
– 1 onion (finely chopped)
– 6 cloves minced garlic
– 2 cups blended carrots
– 2 cups breadcrumbs
– 2 eggs
– 1/4 cup ketchup
– 2 tablespoons Worchester sauce
– 2 tablespoons Soya sauce
– 1 tablespoon maple syrup
– 1/2 cup parsley (fresh or dehydrated)
– 2 tablespoons chili powder
– 1 teaspoon basil
– 1/2 teaspoon cumin
– 1 teaspoon sea salt
– 1 teaspoon pepper
– 1 tablespoon olive oil
– Plus additional maple syrup, honey and ketchup for topping sauce


1. Place 1 tablespoon of olive oil in large frying pan and heat at medium

2. Add chopped onion, blended carrots and minced garlic to pan and cook for 5-7 minutes, until onions are soft

3. Separately, in large bowl mix together breadcrumbs, parsley, chili powder, basil, cumin, salt and pepper

4. Add in eggs, ketchup, Worchester sauce, Soya sauce and maple syrup. Mix with dry ingredients.

5. Add ground game to ingredients and cooked contents of frying pan. Mix using your hands until all ingredients are well combined.

6. Depending on the game you choose, your mix maybe too moist or too dry, but add either more breadcrumbs (1/4 cup at a time if too moist) or a mix of 1 tablespoon of ketchup and 1 tablespoon of Soya sauce if the constituency is too dry. The overall consistency should be moist and hold together well in patty form.

7. Using a 1-cup measuring cup, fill cup with mix to ensure equal patty size. Form measured amount into circular patties using your hands that are roughly 2 inches high, by 4 inches in diameter.

8. Place paddies onto parchment paper lined cooking pan.

9. Wrap each paddy with one piece of bacon, tucking the end into the bacon wrap.

10. At this point, the paddies can be put into individual freezer bags and frozen to be cooked at a later point or can be topped with sauce and cooked.

11. Preheat oven to 475(F.

12. Mix together equal parts maple syrup, honey and ketchup for topping sauce (a mix of one tablespoon of each will make enough sauce for four meatloaf medallions). Using a spoon or silicon brush, smear sauce on top of each medallion.

13. Cook fresh medallions for 30-35 minutes, until bacon is crisp and top is caramelized.

14. To cook from frozen, preheat oven to 475(F and place frozen medallions on parchment lined pan. Prepare sauce and place on each medallion. Cook for 40-45 minutes.

15. From fresh or frozen, let meatloaf medallions cool for 5 minutes after removing from the oven before serving.

Recipe courtesy Robin Burridge