Big D's Mushroom And Cheese-stuffed Venison Loaf

Ingredients

• Servings: 1
• 2 pounds ground venison
• 1 onion, chopped
• 1 (6 ounce) box dry instant stuffing mix
• 2 eggs, beaten
• 2 tablespoons worcestershire sauce
• 2 tablespoons ketchup
• 1/4 cup spicy tomato-vegetable juice cocktail (such as v8®) (optional)
• 1 teaspoon prepared yellow mustard
• 10 ounces fresh morel mushrooms
• 8 slices sharp cheddar cheese
• 6 slices bacon
• 1/2 cup barbeque sauce (such as sweet baby ray's®)
• 2 tablespoons grated parmesan cheese (optional)
• 1 pinch salt and ground black pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix ground venison, onion, stuffing mix, eggs, worcestershire sauce, ketchup, vegetable juice cocktail, and yellow mustard in a large bowl with your hands until thoroughly combined.
• place half the venison mixture into a 9x11-inch casserole dish; pat the meat mixture into an even layer.
• spread morel mushrooms over meat; top with cheddar cheese slices.
• spread remaining half of venison mixture over cheese slices; pat down to form an even layer and press the edges together to seal in the mushrooms and cheese.
• arrange bacon slices over the meatloaf; spread barbeque sauce evenly over the loaf. sprinkle with parmesan cheese.
• bake in the preheated oven until the meatloaf is browned and an instant-read meat thermometer inserted into the thickest part of the loaf reads 160 degrees f (70 degrees c), about 1 hour and 15 minutes.
• drain excess grease and allow loaf to stand for 5 minutes before serving.