Venison Meatloaf

This is delicious and moist. A great meatloaf!

• 2 pounds ground venison
• 1 cup low-sodium beef broth
• 3 eggs, slightly beaten
• 1 teaspoon minced garlic (approximately 2 cloves)
• 2 cups plain, soft bread crumbs
• ½ cup chopped onion
• 1 tablespoon Italian seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (15 ounces) can crushed tomatoes
• 2 cups low-sodium tomato juice
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dry mustard

Preheat oven to 325 degrees Fahrenheit. Grease two 9×5 loaf pans and set aside. In a large mixing bowl, combine first 10 ingredients; mix well. In a separate bowl, combine tomato juice, vinegar, brown sugar, and dry mustard. Place equal amounts of meat mixture in each pan. Pour equal amounts of the sauce over each loaf. Bake 1 hour to an internal temperature of 165 degrees Fahrenheit. Let stand 10 minutes before serving.