Best-Ever Meatloaf

This recipe is from my cookbook, True Southern Family Recipes, currently out-of-print. Even people who don't like meatloaf like this recipe.

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 2  lbs  ground venison
• 1 1⁄2 cups  tomato-based barbecue sauce
• 1  teaspoon  morton nature  seasoning or 1  teaspoon seasoning salt or 1  teaspoon  sodium-free seasoning
• 1 1⁄4 cups quick oatmeal (not instant)
• 3  tablespoons  minced onions
• 1  eggs or 1⁄4 cup Egg Beaters egg substitute or 1⁄4 cup egg substitute
• 1  tablespoon wheat germ (for Vitamin E only) (optional)
• 1  tablespoon ground flax seeds (for nutritional value only) (optional)

• TOPPING

• 1⁄2 cup  bull eye barbecue sauce

Directions

1. Preheat oven to 350 degrees.
2. Spray glass or metal baking pan with non-stick baking spray.
3. Place all ingredients, except venison, in large bowl and mix well.
4. Add the venison and mix well.
5. Form into two loaves and place them in baking dish.
6. With your fingers or handle of wooden spoon, make about 10-12 holes in top of meatloaf.
7. Pour the sauce over the top of meatloaf, letting some sauce run into the holes and a little run down the side of the meat loaf.
8. Bake uncovered for 1 hour or until meat is browned on the outside.
9. Cool 15 minutes before removing from pan.
10. This is equally good made with lean ground beef.