Big D's Mushroom And Cheese-Stuffed Venison Loaf
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
910 g
Ground Venison2 tbsps
Worcestershire Sauce2 tbsps
Ketchup280 g
Mushroom (fresh morel)1 pinch
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
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
3
Place half the venison mixture into a 9x11-inch casserole dish; pat the meat mixture into an even layer
4
Spread morel mushrooms over meat; top with Cheddar cheese slices
5
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
6
Arrange bacon slices over the meatloaf; spread barbeque sauce evenly over the loaf
7
Sprinkle with Parmesan cheese
8
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
9
Drain excess grease and allow loaf to stand for 5 minutes before serving