Big D's Mushroom and Cheese-Stuffed Venison Loaf Recipe -
Big D's Mushroom and Cheese-Stuffed Venison Loaf Recipe

Big D's Mushroom and Cheese-Stuffed Venison Loaf

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"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)."

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Ingredients Edit and Save

Original recipe makes 1 9x11-inch meatloaf Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 40 mins


  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.
Kitchen-Friendly View


  • Cook's Note:
  • May freeze up to 3 months, or longer if vacuum-sealed.

Reviews More Reviews

May 10, 2012

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 without the morels and the cheese.

Feb 04, 2013

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 happy with how it came out.


20 Ratings

Jan 08, 2013

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

Feb 24, 2015

Omg, so delicious. Not the healthiest dish I've cooked, but still so yummy. Only thing I didn't include was the vegetable juice because I didn't have any. I was worried it would be too dry, so I added a little extra ketchup, mustard, and Worcestershire sauce as well as a hint of a-1. Can't wait to make again for a holiday or other get-together. Yum!!

Apr 07, 2014

Loved the stuffing! I made this without the bacon and mushrooms and it was real good. Can't wait to try it with ALL the ingredients!

Jan 11, 2015

Super good!!!

Oct 22, 2014

I've never cooked with venison before, but chose this recipe when a friend dropped some off to share. This is now requested more often than my meatloaf ever was, a new family favorite

Oct 14, 2014

Delicious! I followed the recipe and wouldn't change a thing! Definitely using my venison burger for this again! I did use a 9x13 because I didn't have a 11x7 but it worked well.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 1089 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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