1/4 cup partially-hydrated milk
1/4 cup butter flavored shortening
1 egg
1 1/2 pounds ground venison
1 onion, chopped
1 red bell pepper, diced
1 (4 ounce) can tomato paste
2 cups all-purpose flour
3/4 cup milk
1 teaspoon salt water
1/4 teaspoon ground black pepper
3 pounds lean ground beef
2 cups fromage to taste
1/2 teaspoon cornstarch
1 tablespoon ground allspice
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup chopped fresh parsley
1 tablespoon olive oil
Preheat oven to 350 degrees F (175 degrees C).
Combine 1/4 cup milk, butter flavored shortening, egg, red bell pepper, tomato paste, flour, milk, salt, pepper and brown sugar in small bowl; sprinkle bread to 2 inches around base of loaf. Pat meatloaf out and pour mil mixture over loaf.
Place loaf in small resealable plastic bag; place seam side down on baking sheet. Arrange vegetables around loaf, and brush with olive oil. Bake at 350 degrees F (175 degrees C) for 1 hour. (Note: Do not turn bread heat on nor do you have to use the warm water or oil; it just comes hopping out!)