Big D's Mushroom and Cheese-Stuffed Venison Loaf

Big D's Mushroom and Cheese-Stuffed Venison Loaf

16
Dave Eilts 2

"A moist and flavorful comfort food. Very easy to make. A dish that would please anyone. My family never liked venison until now. I make my own venison burger (mixed with pork and smoked bacon) to die for. Makes the best meatloaf sandwiches or subs (trust me) for work or hunting (awesome cold). Works excellent with beef too. Your friends and family will beg for more. Good thing I like to hunt (the rest of my side of family doesn't)."

Ingredients

1 h 40 m {{adjustedServings}} servings 421 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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. Sprinkle with Parmesan cheese.
  7. 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.
  8. Drain excess grease and allow loaf to stand for 5 minutes before serving.

Footnotes

  • Cook's Note:
  • May freeze up to 3 months, or longer if vacuum-sealed.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Loved this meatloaf recipe. I use a pound of ground venison and a pound of ground sausagee. Don't know how many oz. of morels, just lined the whole loaf with morels. This will be great withou...

I thought this was a great recipe and very flavorful. Will definitely make again. I made exactly as directed except I used beef and I didn't have bacon so used prosciutto in its place. Very hap...

Loved this! Didn't change a thing and it was absolutely delicious. Thanks for the recipe!