Venison Meatloaf

• 16-20z ground venison (this is ground by a game butcher and has some fat added. If you grind your venison at home, you will have to add some fat. It is still significantly leander than the most lean ground round you can find)
• 1 T brown sugar
• 2 slices bread cubed (I used Arnold Oat nut, including crusts)
• 1 egg, beaten,
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground thyme
• Dash cinnamon
• Dash Paprika
• Good amount of fresh cilantro
• Good amount of chopped fresh onions (I use a whole onion at least)
• 3 T ketchup
• 1 T brown sugar

1. Preheat oven to 350 degrees
2. Mix everything except for last 2 ingrediates (ketchup/brown sugar)
3. Form into loaf and place on sprayed baking sheet or in sprayed loaf pan.
4. Mix last 2 ingredients (ketchup/brown sugar) and spread on top of loaf.
5. Bake 1 hour (to internal temperature of 160 degrees)

ground venison, brown sugar, bread, egg, dry mustard, garlic, ground thyme, cinnamon, paprika, amount, amount, t, brown sugar

Taken from www.epicurious.com/recipes/member/views/venison-meatloaf-50111120 (may not work)