How to Make Big D's Mushroom and Cheese-Stuffed Venison Loaf - A Step-by-Step Guide

Welcome to Big D's kitchen, where we believe that good food should be hearty, delicious, and made with the best ingredients. Today, we're sharing a recipe for a show-stopping dish that will impress your family and friends: Mushroom and Cheese-Stuffed Venison Loaf. This dish is a perfect combination of tender venison meat, earthy mushrooms, and gooey cheese, all rolled up into a beautiful loaf and baked to perfection.

Our Mushroom and Cheese-Stuffed Venison Loaf is not your average mea...

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Ingredients

  • 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
  • ¼ 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
  • ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 1 9x11-inch meatloaf

  • 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.
  • Nutrition

    421 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 164mg
    • Sodium: 1041mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 37g
    • Vitamin C: 7mg
    • Calcium: 246mg
    • Iron: 5mg
    • Potassium: 460mg