Venison & Potato Loaf
Yield
5 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground venison
browned, fat drained off |
* |
| 4 | cups |
potatoes
peeled and sliced |
|
| 1 | tablespoon |
onions
chopped |
|
| 2 | teaspoons |
salt and black pepper
or to taste |
*
|
| ¾ | cup |
evaporated milk
|
|
| ½ | cup |
rolled oats
|
|
| ¼ | cup |
ketchup
|
|
| 5 | tablespoons |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground venison
browned, fat drained off |
* |
| 946 | ml |
potatoes
peeled and sliced |
|
| 15 | ml |
onions
chopped |
|
| 1E+1 | ml |
salt and black pepper
or to taste |
*
|
| 177 | ml |
evaporated milk
|
|
| 118 | ml |
rolled oats
|
|
| 59 | ml |
ketchup
|
|
| 75 | ml |
onions
chopped |
|
Directions
Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper together and place in a 2 to 3 quart casserole.
Then mix rest of ingredients together and spread this mixture over potatoes.
Bake at 350℉ (180℃) F, covered, 30 to 45 minutes or until potatoes are tender.
