New York Style Venison Meatloaf

• 2 lbs ground venison
• 1 lb spicy bulk pork sausage
• 8 slices white bread, toasted
• 2 large eggs
• 1 teaspoon Worcestershire sauce
• 1 small green pepper, chopped
• 1 medium onion, chopped
• 14 cup ketchup
• 13 cup whole milk
• 1 teaspoon garlic powder
• 1 teaspoon Italian herb seasoning
• 12 teaspoon onion powder
• 12 teaspoon ground celery seed
• 12 teaspoon no salt added seasoning

1. Put the toast in a large plastic bag and crumble them well, now add all the dry seasonings to the bread mixture and mix well again.
2. In a large bowl mix all the meat, eggs, peppers & onions and liquid ingredients, Mix together well then add the bread mixture and mix well again.
3. Grease a pan of choice -- Then shape the mixture and set in pan, make sure you use a dish with depth.
4. Cook for 1 1/2 hours.
5. At 350* DO NOT OVER COOK Venison is lean and will dry out.

ground venison, pork sausage, white bread, eggs, worcestershire sauce, green pepper, onion, ketchup, milk, garlic, italian herb seasoning, onion powder, ground celery, salt

Taken from www.food.com/recipe/new-york-style-venison-meatloaf-226283 (may not work)