Venison Meatloaf (gluten-free)

1c crushed quinoa corn tortilla chips

1c milk, coconut milk, or half & half

2# lean ground venison

2 eggs

2T A-1 Sauce

1 sm.-med. onion

1/3 lg. green pepper

salt and fresh ground black pepper

Combine the chips and milk in a mug or small bowl, forming a gloppy mixture, it shouldn't be dry and crumbly, add more milk if needed. Add this to a medium size mixing bowl with the first group of ingredients. Mix well, clean hands work best.

Form into a loaf or loaves, and bake now or refrigerate for up to 24 hours before baking at 350° for 50-60 minutes.

This goes well with baked potatoes and fresh steamed green beans, or mashed potatoes, gravy and corn. . .or just about anything you can think of for side dishes. Chill uncut meatloaf. Slice thin onto some buttered, crusty Italian bread for a sandwich the next day with Sriracha-Mayo! Mmmm! Meatloaf is one of my favorite comfort foods 😊

I was so hungry yesterday I forgot a final photo. I reheated this for breakfast this morning! I made a sauce of mostly mayo, almost as much horseradish mustard, 3T each of ketchup, steak sauce and sweet pickle juice. Mmmm. . . Lin