If you’ve followed me for a while, you already know I love cooking with wild game. I’m so dang grateful that I get to fill my freezer with the most organic or lean, meat straight from the field to our family table.

With the 6,703 activities that my kids are involved in and our crazy schedules, meal prep has become a total lifesaver in our house. These Wild Game Mini Meatloaves are one of my favorite make-ahead meals because they’re easy, packed with protein, and seriously delicious. The best part? They are kid approved (I mayyy or may not have even had the cutest little helper as my sous chef for this recipe)!

Whether you’re using venison, elk, moose, or whatever wild game you’ve got stocked up, these mini meatloaves are juicy, flavorful, and perfect for busy weeknights or grab-and-go lunches.

The Prep Work

Preheat your oven to 400°F and grab your muffin tin (yes, muffin tin)! That’s the secret to getting these meatloaves perfectly portioned and tender every time.

You’ll start by mixing up all your ingredients in one bowl…wild game, breadcrumbs, BBQ sauce, Parmesan, seasonings…the whole crew. Then mix up your sweet and tangy glaze that caramelizes perfectly in the oven.

Scoop, press, bake, and boom: twelve perfect little meatloaves ready to eat now or stash for later.

You’ll need:

Meatloaf Ingredients:

• 2 lbs wild game ground (elk, venison, moose, etc.)
• ½ cup dry breadcrumbs
• ½ cup BBQ sauce (plus more to brush on at the end)
• ¼ cup finely grated Parmesan cheese
• 1 egg
• ½ tbsp Worcestershire sauce
• 1 tsp minced garlic
• 1 tbsp dried parsley
• ½ tbsp onion powder
• 1 tsp each: dried basil, dried oregano, salt, and pepper

Glaze Ingredients:

• ⅓ cup ketchup
• ⅓ cup brown sugar
• ¼ cup apple cider vinegar

Directions:

1. Preheat oven to 400°F and lightly grease or spray your muffin tin.
2. Mix the meatloaf: In a large bowl, combine all meatloaf ingredients. Mix gently with your hands but make sure you don’t overmix or your meatloaves can get tough.
3. Glaze the tin: Scoop about 1 tablespoon of glaze into the bottom of each muffin cup.
4. Shape and fill: Use a cookie scoop to portion out the meat mixture into 12 balls. Place one in each muffin cup and press it down gently so it fills the tin.
5. Bake for 18–20 minutes, or until browned and cooked through (internal temp should reach 160°F).
6. Optional finish: Brush the tops with a little extra BBQ sauce during the last 3 minutes for that saucy, caramelized finish

Pro Tips:

Meal Prep Magic: Store these in the fridge for up to 4 days or freeze for later, they reheat perfectly!

Mix It Up: Try different wild game or swap BBQ sauce flavors for something new.

Perfect Pairing: Serve with your favorite veggie or salad for a perfectly balanced meal that hits all the marks.

Kitchen Must-Haves:

If you want to make these mini meatloaves a meal prep staple, check out some of my go-to kitchen tools that make prepping and cooking super easy, from muffin tins to my favorite mixing bowls and kitchen utensils.

1. Airtight Storage Containers
2. Measuring Cups and Spoons
3. Glass measuring Cups
4. Muffin Tin
5. Spice Containers

If you make these Wild Game Mini Meatloaves, I want to see them! Snap a pic, share it, and tag me! Trust me, once you try these, they’ll become a weekly favorite in your house too!

Click below to see the reel of how I make these mini meatloaves!

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