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Venison Meatloaf


1 1/2 Pounds Of Lean Ground Venison
2 Fresh Whole Eggs
8 Ounces Of Canned Tomato Sauce
2 Tablespoons Distilled Vinegar
1 Cup Of Seasoned Croutons
1 1/2 Teaspoons Of Table Salt
1/8 Teaspoon Of Ground Black Pepper
1 Large Diced Vidalia Onion
2 Tablespoons Of Packed Brown Sugar
2 Tablespoons Spicy Dijon Mustard
1 Teaspoon Garlic Salt
1 Pinch Of Crushed Basil
1 Pinch Of Paprika


To start out this wonderful recipe, take out a large mixing bowl, gently beat your eggs together, then add in the canned tomato sauce, diced Vidalia onion, seasoned croutons, salt, garlic salt, crushed basil, paprika, and fresh ground pepper. Once all of these contents have been added to your bowl, mix them together thoroughly, making sure to get an even distribution of seasonings throughout. One you have your meatloaf batter all ready, add in the ground venison, and manually mix it all together with clean hands. Your end goal here is to allow the meat to soak up all of the ingredients in your bowl, while gently forming a firm oval shaped meatloaf. Once you have your meatloaf ready, place it in a well greased baking pan. Next up, take your spicy Dijon mustard, distilled vinegar, brown sugar, add them to a mixing bowl, and stir together well. Once done, evenly rub on the sauce so that it covers the entire surface of the meatloaf, again making sure to evenly spread it. From there, slide your baking pan into the oven, and let it bake at 350 degrees Fahrenheit for one hour and fifteen minutes. You will know your meatloaf is done, when you can slide out a toothpick, and it doesn't have any residue attached to it. Serve this delicious recipe with boiled broccoli, or steamed veggies, and glass of dinner wine.

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