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- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 8
- 1 onion, chopped
- 2 tablespoons ketchup
- 2 eggs, beaten
- 2 tablespoons worcestershire sauce
- 6 slices bacon
- 1 teaspoon prepared yellow mustard
- 8 slices sharp cheddar cheese
- 2 tablespoons grated parmesan cheese (optional)
- 2 pounds ground venison
- 1 (6 ounce) box dry instant stuffing mix
- 1/4 cup spicy tomato-vegetable juice cocktail (such as v8®) (optional)
- 10 ounces fresh morel mushrooms
- 1/2 cup barbeque sauce (such as sweet baby ray's®)
- 1 pinch salt and ground black pepper, or to taste
- Carbohydrate 27.7
- Cholesterol 164
- Fat 17
- Protein 36.6
- Sodium 1041
- Calories 421 calories;
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.
