Big D'S Mushroom And Cheese-Stuffed Venison Loaf - cooking recipe

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
1/4 cup spicy tomato-vegetable juice cocktail (such as V8(R)) (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(R))
2 tablespoons grated Parmesan cheese (optional)
1 pinch salt and ground black pepper, or to taste

Preparation

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.