Venison Meatloaf

Good morning, All.

I am wishing for you the best of days. Here in North Florida it is a mighty cloudy and rainy looking day. But, I love rainy days, so it will be a nice one.

I promised to get back to you on the venison recipe that I would choose and I decided on meatloaf. I happened to be out of some ingredients so I just used what I did have to put into this recipe and it turned out to be real good.

Here is what I used in my recipe.

1-lb of venison in a bowl

1 c dry oatmeal

2 large eggs were added to the meat.

1 1/2 c of crushed-up pretzels

1-tsp Accent 1-tsp Cavendar’s Greek seasoning

1/2 sweet Vidella a onion chopped.

1/4 c milk

Have oven on 350 degrees.

Mix up all of the ingredients together in the bowl and put into a bread loaf pan and pat down. Bake for 1 hour.

Normally I would use bread or bread crumbs instead of the pretzels.

But the milk softened up the pretzels so it turned out the same.

It is so very nice to have venison in the house! I am doing the happy dance as I have always liked, wild foods.

Thanks for returning to visit. Connie B.