Venison Meat Loaf

I thought I'd share our favorite way we use deer meat! Who would've thought of putting green olives in meat loaf!?! I'm sure it would be just fine using beef! I know, that was a DUH! statement. But ya never know about some cooks out there!! Of course I'd like to interject a "Nolan story" in here before I post the recipe.

Ever since he started eating "table" food and going to the deer lease - the best way we could get him to eat was to tell him that it was deer meat! I guess I bragged too much (if that's possible) that when he started baby food and then table food that he was a good eater. Well, of course, his habits changed as he got older. He would eventually eat the food but we always had to tell him it was deer meat or the turkey Bubba shot.......then he'd have no problem eating his food!!

Venison Meat Loaf

1.5 lbs ground venison
1/2 bell pepper, chopped
1 sm onion, chopped
1 egg, slightly beaten
1/2 to 1/4 cup bread crumbs
1/2 cup catsup
1/4 cup milk
Salt, pepper and Worcestershire sauce - to taste
1 10-oz can tomato soup
1/2 cup stuffed green olives, sliced

Mix everything together except tomato soup and olives. Knead well and shape into loaf in an oblong baking dish. Top w/ the tomato soup and sprinkle the top w/ green olives. Bake @ 350 degrees for about an hour.