Venison-Beef Meatloaf

• 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

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.

shortening, onion, green bell pepper, ground venison, lean ground beef, mustard, salt, black pepper, eggs, horseradish, oats, tomato juice, topping, ketchup

Taken from www.food.com/recipe/venison-beef-meatloaf-229583 (may not work)