Venison burger, cream of mushroom Green peppers and onions.?

I have this ingredients to either make a meatloaf or meat balls. Can anyone give me some suggestions what I should do with this ingredients. My friend told me to make a meat loaf and cook it in the cream of mushroom soup. Any help would be much appreciated. I%26#039;ve never made a meat loaf before. My husband wants me to make meatballs with it. I need help.|||Meatloaf and meatballs are essentially the same. I am told I make the best meatballs ever. Here%26#039;s how. Skip the canned soup. Saute the peppers and onions until cooked and set aside. If you have 2 # of meat, soak 1 cup of dried breadcrumbs in 3/4 cup milk. Add 2 eggs to the bread-milk mixture and mix well. It will look yukky at this point. Add salt, pepper, and whatever other seasoning you want to this mixture and stir well. I use half a small can of tomato paste and whatever herbs I have on hand. Add your onions and peppers at this point. You could also add some Parmesan cheese if you like. Now, add the meat. You have to get your hands into it and really mix it up. Now form into balls or a free-form loaf on a foil lined cookie sheet. Bake until done. About 20 min at 350 for balls, about 1 to 1 1/2 hours at 350 for loaf. Drain off any accumulated fat in the pan. One thing about venison, it%26#039;s very lean. If you are actually working with venison, it is a good idea to add something with a little extra fat. Like pork sausage or even some melted butter if you don%26#039;t have sausage. Bon appetit%26#039;|||Actually all that could make for a really good casserole if you threw in some french fried onions.





Cook the burger (to desired doneness and small dice)


chop the peppers and onions (mince or small dice)


Mix together all ingredients with half a can of french fried onions and place in casserole dish, bake for 1 hour at 350 degrees and top with remaining fried onions.





Bon Apetit|||There%26#039;s meat loaf instructions on www.all-about-meat.com. The main difference between meatballs and meatloaf is the shape:) and usually meatballs use a red tomato sauce. Your meatloaf should probably have some %26quot;fillers%26quot; like crushed soda crackers, bread crumbs, oatmeal, or ???The onions and green peppers are a great addition. Then you add a couple of eggs to bind it together. I like to add a dry packet of French onion soup mix to my meatloaf but it%26#039;s not necessary. I do like to serve my meatloaf with gravy on the side, and my kids like to top it with ketchup.|||Go to allrecipes.com click on advanced searches and do an ingredients search. It%26#039;s a great site.|||Can make a creamy mushroom meat sauce for pasta.|||...ok, if you%26#039;re cooking %26quot;Bambi%26quot; there is no %26quot;fat%26quot; in Venison so you%26#039;ll need to be real careful or you%26#039;ll burn or dry the meat out really badly... for your first time with venison a meat loaf will will work just fine... take two lbs. of ground %26quot;V%26quot; and add to it about 1 lb. of pork sausage (good Ol%26#039;Jimmy Dean)... chop up a nice Onion, and get some flavored %26quot;bread crumbs%26quot;... chop up a %26quot;bell pepper%26quot;...and get some Pace Picante sauce.


...mix it all up...add some spices of your choice...me, I like a bit of %26quot;attitude%26quot; in my cooking...Tony Chercys Creole spice is great...not to much... garlic, a little salt and pepper... don%26#039;t put the bread crumbs in till last and add them to %26quot;tighten%26quot; up the mix... add 3 eggs...(no shells)...mix, mix, mix... get a :loaf%26quot; shaped pan... and pack the man tight... push all the air out of the meat in the pan... if you%26#039;ve dot to much, just take some out.


...leave some room for juice run off... take some uncooked bacon strips and lay a few across the load... %26quot;tent%26quot; cover with some aluminum foil... place it all on a sheet pant and in a pre heated oven of 350... cook it for about 90 min... take a meat thermometer and uncover it... it%26#039;s gonna be HOT...be careful. Take it temperature... 145 in the middle is good... when it%26#039;s done....take it out and let it sit for about 10 min then slice it up and serve it with %26quot;smashed%26quot; potato%26#039;s and %26quot;greens%26quot;...Ummmmm|||Mix all the ingredients together and add an egg to help bind and form into meat balls or patties, to please hubby.