Bacon Wrapped Venison Meatloaf cover

Bacon Wrapped Venison Meatloaf

Hello There LOVElies!

These mini bacon wrapped meatloaves are bite sized and packed with flavor! I recently brought them as a appetizer to a dinner party and they were the gone before you could even blink. (I get oddly satisfied when my appetizer is first to disappear at a dinner party.)

They were such a hit! I even surprised a few “venison skeptics” when they didn’t even realize it was made with venison and not ground beef.

Did you know that ground venison has LESS saturated fat and MORE protein than ground beef? oh YES!

Today I am bringing you a sweet little “meatloaf” recipe that can turn even the greatest venison skeptic. It is cute and mini and best of all…… wrapped in bacon. Those are like the two all time qualifiers for a winning recipe in my book: 1) it is miniature 2) its wrapped in bacon.

I had leftover venison so I gave this recipe a second run as a main course for dinner one night. They were so easy to make and I served with with a side of my creamed cauliflower. It totally gave me my “meat and potatoes” fix while being healthier than steak and potatoes!

Bacon Wrapped Venison Meatloaf main

The key to cooking with venison is simply seasoning it well. I loved this recipe because it uses common seasonings that I already had in my kitchen. All I really needed was the venison and bacon! You can always sub the ground venison with ground beef and it will still be oh so delicious!

BUT

I dare you to give venison a try. It will not disappoint, especially if you are living a Paleo lifestyle or just wanting a high protein option to add to your diet.

Grab your muffin tin, and get cooking!

Bacon Wrapped Venison Meatloaf cover

What You’ll Need for your Bacon Wrapped Meatloaf with Venison

  • 1 lb of ground venison
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon FlavorGod garlic lovers seasoning
  • 1 teaspoon of onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley
  • 8 thin bacon strips

Bacon Wrapped Venison Meatloaf seasonings

How to prepare your Venison Mini Meatloaf

  1. Preheat the oven to 400 degrees and spray a muffin tin with non stick spray
  2. In a medium bowl mix together the ground venison with your spices listed above.
  3. Divide into 8 equal portions and roll into balls
  4. With each strip of bacon, roll the bacon within the muffin tin so it forms a circle on the outside rim of the muffin tin
  5. Place each portion of seasoned venison in the middle of each bacon lined muffin tin
  6. Bake for 30 minutes
  7. Let cool, and remove with tongs
  8. Place the mini meatloaves on some folded paper towels to let any extra oils be absorbed. Then transfer to your serving dish!

Bacon Wrapped Venison Meatloaf topview

If you have a hunter in your life that is always offering you venison, or if you know of a family always looking for venison recipes… SHARE this recipe with them today! Maybe they will share some of their delicious venison supply with you! I hope you guys enjoyed this simple, cute, and oh so delicious mini bacon wrapped meatloaf recipe!!

 

Good Morning LOVElies!!!

I have an awesome chimichurri chicken recipe to share with you today that you are sure to love.

The chimichurri sauce alone is enough to change your world!

I included how to add in some roasted potatoes if you are looking for a nice side dish to serve with the chicken. It would be sinful to let any of that chimichurri sauce go to waste so I also added a few ideas for leftovers!

This reason enough to get excited about dinner tonight! YUM YUM YUM!

Get cooking and have fun LOVElies!

Baked Chicken with Chimichurri Sauce

What you need for the chicken:

  • 4-6 Chicken thighs
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 teaspoon of paprika
  • 1 teaspoon of minced garlic
  • 1 teaspoon of honey
  • Salt and Pepper to taste

What you need for the chimichurri sauce:

  • 1 cup of fresh cilantro
  • 5 teaspoons of minced garlic
  • 1 lime
  • 2 tablespoons of oregano
  • 1 small shallot
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/2 cup of red wine vinegar

What to do:

  1. Preheat oven to 500 degrees. Coat oven- safe roasting dish with non-stick spray.
  2. Season chicken thighs with Extra Virgin Olive Oil, paprika, garlic, salt and pepper.
  3. Heat a large skillet over medium/high heat with a splash of olive oil, just enough coat the bottom of the pan and prevent sticking. Add seasoned chicken to the hot pan for 5 minutes. Turn the chicken thighs over and cook for another 3 minutes.
  4. Place chicken in your roasting dish. Pour the 1 teaspoon of honey on top. Bake for 10 minutes or until the chicken is done.
  5. Now for the chimichurri sauce: Add all of the above ingredients into a food processor. Add salt and pepper to taste.
  6. Add chimichurri sauce to roast chicken thighs
  7. Enjoy!

CHIMICHURRI CHICKEN SIDE DISH ALERT!!!- If you are wondering what to serve with chimichurri chicken thighs, try adding in some potatoes to your roasting dish!!!

I would suggest small yukon gold potatoes or small red potatoes. Cut the potatoes into wedges and place them in your roasting dish alone for about 10 minutes at the 500 degrees. Just add the chicken into the same oven-safe dish once you have cooked it on the skillet. The last 10 minutes in the oven they can cook together and the potatoes will become tender (and delicious!).

Throw it on the grill– If the weather is nice and you prefer to have chimichurri- glazed grilled chicken, go for it! This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

Leftovers- This is one of those meals that just keeps giving. You will be thankful because it is just that good!

Lunch tomorrow calls for a chimichurri chicken sandwich. Add tomatoes, maybe some lettuce and don’t forget to add the chimichurri sauce. Chimichurri is delicious on so many things, it can be used as a dip for breads, even add a little extra olive oil and use it as a salad dressing.

See? This meal just keeps on giving!

Give this recipe a like or share it with your friends. It is too good not to share the love!!! Let me know what you think! See you guys next time!

flexibowlGood morning LOVElies!!! Happy MONDAY!!! I can’t believe there’s only a few more days left of September. I mean, I’m not complaining… I’m counting down the days to Thanksgiving. I’ll be in Florida for a week… YAY!!! I can’t wait to see my family and Dolce, my French bulldog. The wait and anticipation is finally coming close. I’m bringing her up here!!! I’m so excited!!! Anyhow, the winner for FlexBowlFridays goes to @lindalou0704 with her breakfast bowl. Congratulations!!! Thank you for joining FlexBowlFridays Please email me at Kayleale@Kayleasopenbook.com to receive your @Rickaroons variety pack!!! Delicious, nutritious, organic, tasty, healthy, and just perfect!

rickaroons1

Hi LOVElies!!! Happy FRIDAY!!! It’s a gorgeous day… Is LOVE in the air? Maybe Love for #rickaroons!!!Delicious, nutritious, organic, tasty, healthy, and just perfect! @rickaroons is doing another giveaway for #FlexBowlFridayS. Get your bowls ready Join us #TeamFBF today for a chance to get featured and a prize from @rickaroons variety pack! If you rather buy, enter the code “flexbowl” for discounts. Mmm YUM! How to join? It’s simple: share your FlexBowl pic w/ #FlexBowlFridayS, #TeamFBF & tag me @kayleale or any of us @FamFitFood @ValerieAzinge @NikiaDyson @ECsince80 @FreshFitNHealthy @YouvaryAndSam @Chef_Tiffy @SpoonFulofFit @JojoBombero @vmfitness @_MichelleYeager @PonyTailPower

rickaroonsGood morning LOVElies!!! Happy rainy Thursday! I love the sound of rain when I’m laying in bed BUT driving in it… Not so much. I’m actually looking to move closer to DC within the next couple months so my commute to work won’t be so bad everyday. Yay!! Anyhow… Who loves #rickaroons? Delicious, nutritious, organic, tasty, healthy, and just perfect! @rickaroons is doing another giveaway for #FlexBowlFridayS. Get your bowls ready for tomorrow. Join us #TeamFBF tomorrow for a chance to get featured and a prize from @rickaroons variety pack! If you rather buy, enter the code “flexbowl” for discounts. Mmm YUM! How to join? It’s simple: share your FlexBowl pic w/ #FlexBowlFridayS, #TeamFBF & tag me @kayleale or any of u.

jalapeño dish

Good morning LOVElies! Happy Friday!!! If you’re in the NoVA/DC area this weekend, come join me to celebrate my birthday. It’s going to be crazy!!! Okay okay enough about how excited I am about this weekend… For the following week, I’m going to focus on Paleo dishes. Let me know your favorite Paleo dishes. Feeling a little spicy today? I’ve got you!This is one of my favorite quick and easy jalapeño dish… Inspired by @paleonick (mister CrossFit cutie pie himself). Fresh jalapenos, stuffed with sweet potatoes, wrapped with bacon. Then drizzled with homemade spicy veganaise and sprinkles with chopped cilantro. For a lovely spicy kick, add red pepper flakes… Mmmm YUM! See you on my next post! Muahz!

 

Garlic Buttered Shrimp

Hello LOVElies! Is it lunch time yet? In honor of #FlexBowlFridays I’ve made Garlic Buttered Shrimp with a kick of spicy… Mmm YUM!

What you need:

  • 10 shell on shrimp
  • 10 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/8 cup white wine
  • 1/2 cup clarified butter

What to do:

Preheat a pan on high for 2 minutes. Add clarified butter and garlic and saute for about 1 minute. Add the shrimp and let it cook for 3 minutes on each sides (add sea salt on each sides before flipping). After each side is cooked, add the white wine. Remove from pan and serve!

Easy, delicious and I’m packing his for lunch! See you on my next post! What’s in your #FlexBowl?

 

Avocado Banana Greensmoothie

Good morning LOVElies! Memorial weekend is coming up… that’s a 3 day weekend!!!  YAY! Hmmm… should I make a spontaneous trip to Florida?

Hehe We will see!  Times like this, makes me miss the beach so much Anyhow, I know you’re dying to see what smoothie I’m making today, right? Lol jk!

Well for breakfast this morning: a yummilicious Avocado Banana GreenSmoothie… Mmm YUM!

What you need:

  • 1/2 an avocado
  • 1 banana (ripe)
  • 2 BIG handfuls of baby spinach
  • 1 cup of unsweetened almond milk

Have an AMAZING day! Muahz!!!

Creme Brulee

Hi LOVElies!!! Raise your hands up  if you’re a creme brulee LOVER!!! I am a huge fan. Especially when I can make them at home- everything homemade is awesome! Want this recipe? Felix @foodmash featured my recipe awhile back! Check them out. Thanks again for that amazing feature.

Have an AMAZING night… muahz!