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| Big D's Mushroom and Cheese-Stuffed Venison Loaf |
"A moist and flavorful consolation food. Very smooth to make. A dish that could please everybody. My circle of relatives by no means preferred venison until now. I make my personal venison burger (mixed with red meat and smoked bacon) to die for. Makes the satisfactory meatloaf sandwiches or subs (trust me) for paintings or searching (exquisite cold). Works amazing with beef too. Your pals and own family will beg for greater. Good thing I like to hunt (the rest of my facet of circle of relatives would not)."
Ingredients :
- 2 pounds ground venison
- 1 onion, chopped
- 1 (6 ounce) box dry on the spot stuffing mix
- 2 eggs, crushed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1/4 cup spicy tomato-vegetable juice cocktail (including V8®) (optional)
- 1 teaspoon organized yellow mustard
- 10 ounces sparkling morel mushrooms
- eight slices sharp Cheddar cheese
- 6 slices bacon
- half cup fish fry sauce (including Sweet Baby Ray's®)
- 2 tablespoons grated Parmesan cheese (non-compulsory)
- 1 pinch salt and ground black pepper, or to flavor
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H40M |
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- Preheat oven to 350 tiers F (one hundred seventy five levels C).
- Mix ground venison, onion, stuffing mix, eggs, Worcestershire sauce, ketchup, vegetable juice cocktail, and yellow mustard in a huge bowl together with your arms till thoroughly blended.
- Place half the venison mixture right into a 9x11-inch casserole dish; pat the meat mixture into an excellent layer.
- Spread morel mushrooms over meat; pinnacle with Cheddar cheese slices.
- Spread remaining half of of venison aggregate over cheese slices; pat down to form an even layer and press the rims collectively to seal inside the mushrooms and cheese.
- Arrange bacon slices over the meatloaf; unfold barbecue sauce frivolously over the loaf. Sprinkle with Parmesan cheese.
- Bake in the preheated oven till the meatloaf is browned and an immediately-examine meat thermometer inserted into the thickest a part of the loaf reads 160 degrees F (70 tiers C), about 1 hour and 15 minutes.
- Drain extra grease and allow loaf to stand for 5 minutes earlier than serving.
Notes :
- May freeze up to 3 months, or longer if vacuum-sealed.
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