"The meatloaf was made with ground deer meat, but of course any ground meat will do. The other ingredients are based upon the amount of meat.
I used 4 1/2 lbs. of meat separated into five small bread pans. This allows for each to cook quicker, on the top rack, between one to two hours, at about 225°F-degrees. Individual pans make it easy for any leftovers to be properly wrapped and stored in the freezer. Usually, that isn't an issue with this recipe.
4 1/2 lbs. ground meat
2 eggs/ maybe 3 depending on consistency of your mix
McCormick Meatloaf Seasoning/2 packs
Stove Top Stuffing for Pork/1 box/ a great and flavorful alternative to just adding bread crumbs.
15oz can of corn
6.5oz can sliced black olives
1/2 to 3/4 depending on your taste diced green bell pepper
15oz can of tomato sauce