Big D's Mushroom and Cheese-Stuffed Venison Loaf Recipe - Allrecipes.com
Big D's Mushroom and Cheese-Stuffed Venison Loaf Recipe
  • READY IN ABOUT hrs

Big D's Mushroom and Cheese-Stuffed Venison Loaf

Recipe by  

"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
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 40 mins

Directions

  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

Footnotes

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

 
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

 
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!

 
Aug 01, 2013

I did everything the recipe called for but don't have morels down here so swapped them with fresh white caps plus 1/2 cup of bell pepper. Came out great. Baby Ray's topped it off. I made the mistake of just squirting a line pattern across the top of the meat. Next time I will spread a nice coat across the top.

 
Mar 17, 2013

Amazing recipe! Venison, bacon, cheese, mushrooms and barbeque sauce...how could it not be wonderful! I didn't have morel mushrooms, so I used baby bellas. I also used "butcher's cut" thick bacon on top. So very yummy...I guess my hubby will have to hunt more so I can make it again! (Although I'm willing to try it with beef as Aacker2005 suggested. Thanks so much for sharing it!

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 1041 mg
  • 42%

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

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About the Cook

 
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