| Italian meat loaves | | | | tomato sauce, onion, crumbs, salt and |
| INGREDIENTS | | | | pepper. Add venison and mix well. Press |
| 2 eggs, beaten | | | | into an ungreased 9-in. x 5-in. x 3-in. |
| 3/4 cup cracker or bread crumbs | | | | loaf pan. Combine brown sugar, mustard |
| 1/2 cup milk | | | | and vinegar; pour over meat loaf. Bake, |
| 10 tablespoons grated Parmesan cheese, | | | | uncovered, at 350 degrees F for 70 |
| divided | | | | minutes. |
| 1/4 cup finely chopped onion | | | | INGREDIENTS |
| 1 teaspoon Worcestershire sauce | | | | 1 pound ground ham |
| 1 teaspoon garlic salt | | | | 1 pound lean pork sausage |
| 1 teaspoon Italian seasoning, divided | | | | 2 cups soft bread crumbs |
| 2 pounds ground pork | | | | 2 eggs, beaten |
| 1/4 cup ketchup | | | | 1 cup sour cream |
| DIRECTIONS | | | | 1/3 cup chopped onion |
| In a large bowl, combine eggs, crumbs, | | | | 2 tablespoons lemon juice |
| milk, 1/2 cup cheese, onion, | | | | 1 teaspoon curry powder |
| Worcestershire sauce, garlic salt and 1 | | | | 1 teaspoon dry mustard |
| 2 teaspoon Italian seasoning. Add pork | | | | 1 teaspoon ground ginger |
| and mix well. shape into 10 individual | | | | 1/8 teaspoon nutmeg |
| loaves; place on a rack in a greased | | | | 1/8 teaspoon paprika |
| large shallow baking pan. Spread ketchup | | | | BASTING SAUCE: |
| over loaves; sprinkle with remaining | | | | 1/2 cup packed brown sugar |
| cheese and Italian seasoning. Bake at | | | | 1/4 cup water |
| 350 degrees F for 45-55 minutes or until | | | | 1/4 cup cider vinegar |
| no pink remains. | | | | 1/8 teaspoon black pepper |
| Venison Meat Loaf | | | | DIRECTIONS |
| INGREDIENTS | | | | In large mixing bowl, gently combine all |
| 2 eggs | | | | ham loaf ingredients. Form into a loaf; |
| 1 (8 ounce) can tomato sauce | | | | place in shallow baking pan. Bake, |
| 1 medium onion, finely chopped | | | | uncovered, at 350 degrees F for 1 hour. |
| 1 cup dry bread crumbs | | | | Then, in small saucepan, combine all |
| 1 1/2 teaspoons salt | | | | ingredients for basting sauce; bring to |
| 1/8 teaspoon pepper | | | | a boil. Immediately drain any drippings |
| 1 1/2 pounds ground venison | | | | from ham loaf and pour basting sauce |
| 2 tablespoons brown sugar | | | | over it. Continue baking ham loaf, |
| 2 tablespoons spicy brown mustard | | | | basting occasionally with pan juices, |
| 2 tablespoons vinegar | | | | for 15-30 minutes or until lightly |
| DIRECTIONS | | | | browned. |
| In a large bowl, lightly beat eggs; add | | | | |