Venison Meatloaf

1 carton baby bella mushrooms, chopped
1 medium onion, diced

3 cloves of garlic chopped
2 tablespoons olive oil
2 tablespoons cumin
3 sprigs fresh rosemary (chop almost puree’ in small food processor)
1 cup steel cut oats
1.5 pounds ground venison

1 cup tomato soup
1 extra large egg
1 tablespoon greek seasoning
1 teaspoon sea salt

1 teaspoon freshly ground pepper

Preheat oven to 375 degrees.

Heat olive oil in a medium pan. Saute diced mushrooms and onions until onions are soft and mushrooms are browned, about 5 to 7 minutes. Turn off the heat and add chopped thyme and sage. Cool slightly.

Combine all ingredients. Mix until just combined. Form into a loaf on a baking stone/pan.  Use a wooden spoon handle to form a hole in the center of the loaf. Cook for 1 hour.

 

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