Venison-Beef Meatloaf

A very good meatloaf, made with ground venison, lean ground beef, eggs, onion, green bell peppers, rolled oats, tomato juice, prepared horseradish, ketchup and spices.

• Ready In: 1 hr 20 mins
• Serves: 7

Ingredients

• 1⁄4 cup  crisco butter flavor shortening
• 1  large onion, diced (about 3/4-1 cup)
• 1⁄4 cup  diced green bell pepper
• 1  lb  ground venison
• 1  lb lean ground beef (like sirloin or ground round)
• 1  teaspoon dry mustard
• 1  teaspoon  Lawry's Seasoned Salt
•  black pepper, desired amount
• 2  eggs, beaten
• 1⁄4 cup  prepared horseradish
• 1  cup  rolled quick oats
• 3⁄4 cup tomato juice

• Topping

• 1  cup ketchup

Directions

1. Preheat oven to 350 degrees.
2. Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
3. In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
4. DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
5. In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
6. Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
7. Top loaf with the 1 cup of ketchup.
8. Bake in oven for 1 hour.
9. After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.