We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
Wednesday, December 23, 2009
Apple Venison Meatloaf
1 egg beaten
1/2 cup ketchup
1 Tbsp prepared horseradish
2 cups shredded peeled apples
2 cups unseasoned stuffing cubes
1/4 cup finely chopped onion
1 Tbsp ground mustard
2 pounds ground veison
In a large bowl. combine the 1st seven ingredients. Crumble venison over the mixture and mix well. Pat into ungreaased 9" X 5" loaf pan. Bake uncovered at 350 for 60-70 minutes or until no pink color remains and a meat thermometer reads 160. Serves 8.
Eileen, I was thinking of you when my old neighbor Marie showed me this from a magazine:)
There is no venison in the freezer this year, but I'll keep it until we get some.
ReplyDeleteThanks.