Venison & Sausage Meatloaf by Peach LeeIngredients:
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
1.Chop vegetables and saute them in a skillet with butter or oil just untiltranslucent.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.