Venison & Sausage Meatloafby Peach Lee

Ingredients:

1 lb. ground venison1 lb. pork sausage (any flavor)1 c. Italian breadcrumbs½ can Cream of Asparagus or Celery soup (leave condensed) 2 eggs¼ c. milk, whipped with a whisk1 T. A-1 (as desired)1 small chopped onion½ c. chopped fresh mushrooms½ c. chopped celery½ can of black olive, sliced or coarsely chopped3 diced mini red sweet peppers (or bell peppers)¾ c. cooked white rice (optional)2 T. butter or olive oilSeasoning salt & pepper to tasteKetchup for topping

Instructions:

1. Chop vegetables and saute them in a skillet with butter or oil just until translucent.

2. Mix together the venison, sausage, and bread crumbs until well blended.

3. Whisk the milk in a bowl until frothy and beat in the eggs.

4. Knead the egg mixture, condensed soup and A-1 sauce into the meat.

5. Gently fold in the vegetables and rice.

6. Pat out the meat mixture into a rectangle shape and season with seasoning Salt & pepper as desired. Flip the meat over and season the other side kneading it throughout.

7. Shape the meat into a loaf shape or pat it into a bread loaf pan.

8. Bake in oven at 350º F for one hour or test for doneness at 160 with a meat thermometer placed in the center of the meat.

9. At the last 15 minutes of cooking, remove meatloaf from oven and drizzle ketchup horizontally along the top. Return to the oven to finish cooking.

10. Let set 5 minutes before cutting into slices to serve.