Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!newsswitch.lcs.mit.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Venison Meatloaf Followup-To: rec.food.cooking Date: 31 Jan 1999 18:24:48 -0700 Organization: @Home Network Lines: 34 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36B43A03.BFEB03F6@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30753 VENISON MEAT LOAF 1 lb Venison, ground on the fatty side 1/2 lb Sausage, ground Spicey Hot 1 Egg 2 Tbsp Parsley, chopped 1 Tbsp Butter, softened 1/4 cup Finely Diced Green Peppers 1/4 cup Italian Style Bread Crumbs 1 tsp Lemon Juice 1 tsp Salt 1/4 ts Fresh Cracked Pepper 1/4 cup Finely Diced Red Onions 1 cup Water 1/2 pk Spatini Sauce Mix or V-8 Spicy Vegetable Juice Combine all ingredients except the Spatini sauce Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package Spatini Sauce mix. by: Karl at The Eatery Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.