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"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-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."
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