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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Grains Meats 1 Servings

INGREDIENTS

1 1/2 lb VENISON, ground
3/4 c MILK
1 LIPTON'S ONION SOUP MIX
1 EGG, lightly beaten
1 1/2 c BREAD CRUMBS, soft
1/4 c CATSUP
1 T BROWN SUGAR
1 T PREPARED MUSTARD
Coleman's
4 JACK CHEESE
1/2 lb EGG NOODLES, 3 cups
uncooked
2 T BUTTER
1/2 c HALF-AND-HALF
1/2 c JACK CHEESE, grated
1 t POPPY SEEDS

INSTRUCTIONS

VENISON LOAF: Lightly oil a 9-inch ring mold.  Combine milk, onion
soup mix, egg and bread crumbs. Let stand until mixture is mushy.
Combine mixture with ground venison. Shape into mold and turn out  onto
baking pan. (You can do this with any meatloaf: very pretty and  easy
to slice).  Combine the catsup, brown sugar and prepared mustard. Brush
mixture  onto loaf.  Bake in a preheated 400-degree oven for 40
minutes,  brushing with catsup mixture once more during baking.  Remove
loaf from oven and arrange Jack cheese slices over loaf. Bake  about 5
minutes longer until cheese melts. Slide onto serving plate.  Fill
center with Poppy Seed Noodles. POPPY SEED NOODLES: Cook the  noodles
according to directions on the package, or until tender.  Drain well.
Toss with butter, half-and-half and Jack cheese. Sprinkle  on the poppy
seeds and toss well to mix.

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients)
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Calories: 2571
Calories From Fat: 699
Total Fat: 79.2g
Cholesterol: 493.9mg
Sodium: 2862.6mg
Potassium: 1533.2mg
Carbohydrates: 242.1g
Fiber: 14.2g
Sugar: 69.8g
Protein: 213.4g


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