1 1/2 lbs. ground muskrat
2 eggs, beaten
1/3 c. dry crumbs
1 c. evaporated milk
1/4 onion, minced or grated
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Remove meat from bones and grind. Mix ground meat thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven (350 degrees) for 1 1/4 to 2 hours. Yield 6-8 servings.