It was Delicious and there is a hole second pan for leftovers , Lasagna makes great leftovers.

this is made with ground venison and Italian pork sausage

The life Patrice!

I’m gonna tell my wife she can put all those ingredients into her meatloaf from now on. Hamburger and salt gets pretty old for a meatloaf lol!

Cooked perfect too..Outlaw

GThat looks great, and "Give Peas a Chance". Are them store bought GMO peas ?

Smoked some King Mackerel (caught in Gulf, not canned), w/ yellow rice and black beans. Gonna make some dip with the leftovers for tomorrow using a salmon dip recipe.

Thank ya Nessy!!

Venison chili is better every time, Teepee!

Sounds like fun, J Station!

That's good no matter how you pronounce it, FlyinFinn!

I always love pork chops, especially on the grill, Bowwhitetail!

Thanks, Nessy!

The fourth meatloaf tonight, Born! Classic sides too!

Nice, Outlaw - and perfectly done! Thanks for the photo!

Beautiful, Pete! Thanks for the photo!

Thanks, Jurassic! It turns out pretty darn good.

Geez, Les, now you have me digging through the garbage! They are store bought but are non-GMO. Nice and crisp. Good stuff!

Oooooh, that sounds good, Jared! Tonight and tomorrow!

Just joking around Patrice, you would be really on your game to have them fresh frozen from you garden. It can be done though .

Wahoo steak yesterday for dinner, chicken spaghetti yesterday for supper
Barbecued pork ribs for dinner today
3 roasted gadwald ducks for supper
Tomorrow boiled crawfish for dinner
Swordfish steaks for supper

Not Fair Patrice!!Looks awesome!! omg can i come?

My mom says this everytime she makes meat loaf, she is 75 years old, funny ole gal.

Don't let your kitchen sink--is another.

Late to the party I know- and wishing I ate like Mr. Guidry.... But alas we dined on venison last night- there is a muscle I cut from the hind during deboning that I call the butt loin as it looks like a tenderloin and eats quite well. These were sous vide with fresh sage and juniper berries @131 for 3hrs and then seared just a touch in butter.
Yeah we ate other stuff with them but it wasn't as memorable. Always enjoy your chicken antics- especially chicken champagne, I think when summer returns I may have to start "petron n pigs" as what better way is there to watch the bacon grow???

Beef roast with spuds, celery and carrots.

Oh I know it, Les! You still made me go dumpster diving though. Zim always grows sugar snap peas and snow peas, but I can't seem to freeze them without them getting too soft. I love the texture when they're fresh, so I eat every one I can when they're coming from the garden and then buy them the rest of the year. If you have a way to keep them really crisp when frozen, I'd love to know!

Alright, Bud, what is wahoo steak? You sure lined up a stellar menu there!

Thank you, West River Rogue! C'mon over. We have lots of leftovers!

Too funny, Michael and Pcr!

Never too late and always welcome, Beaglador! Now there's some killer technique! I'll bet that was good. Thanks for the photo! Patrón n Pigs! Too much fun!!! We'll all want photos of that!

A nice classic dish, Gutthooked!

Sorry Im late for dinner !

Looks great, as usual , Chickie !

Reminds me of the Mozzarella stuffed meatloaf I like to prepare. It gets rave reviews every time I make it

Thanks for the beautiful share .

Nice looking meals all over this thread too

Patrice, I’m sure this has been inquired many times over, but do you by chance have any daughters that need marrying??? Lol

Good to hear from you, Sharon! Thanks! I know you have a really great meatloaf recipe out there too!

Thanks, Outlaw, but sorry! No daughters here!

We love leftovers,,how about him?

I was raised on Meat Loaf, (with milk soaked bread or Progresso bread crumbs in it) Creamed Peas, mashed Potato's, and whole berry Cranberry sauce. Mmmmmm!