Amazing Venison Meatloaf
This venison meatloaf with sausage is my own original recipe (I'm a hunter's wife) and an all-time family favorite!
A super moist and flavorful meatloaf with a kick using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge, so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.
cooking spray
ground venison
1 ½
pounds
pork sausage (such as Jimmy Dean)
½
pound
onion, chopped
1
onion sandwich buns (such as S. Rosen's)
2
unknown
large eggs
2
brandy (such as Christian Brothers)
1 ½
fluid ounces
bacon grease
1
tablespoon
Worcestershire sauce
1
teaspoon
dried thyme
1
teaspoon
red pepper flakes
1
teaspoon
seasoned salt (such as LAWRY'S)
½
teaspoon
garlic and herb seasoning (such as McCormick)
½
teaspoon
finely ground black pepper 
½
teaspoon
ground sage
¼
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.
  Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.
  Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.
  Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
