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Moist Venison Meat Loaf

2 slices bread, broken fine
1 1/2 cups milk
1/2 cup oats
1 pound ground venison
1/2 teaspoon salt
2 teaspoons dry onion soup mix ( or more to taste)
1 egg, beaten
2 1/2 cups canned tomatoes
Soak bread in milk; add oats.  Combine with venison, salt, dry onion soup mix and beaten egg.  Mix well and place in loaf pan.  Pour one can (2 1/2 cups) tomatoes over all.  Bake in moderate oven (350 degrees) for 70 minutes or until bubbly and done.  If desired, add 1 tablespoon pimento and 1 tablespoon chopped green pepper for flavor.  One small onion, cut finely, may be used instead of dry onion soup mix.  Makes 4-5 servings.

Tip: Leftovers make good sandwiches - and they are not dry!