Big D'S Mushroom And Cheese-Stuffed Venison Loaf

• 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

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.

ground venison, onion, eggs, worcestershire sauce, ketchup, tomatovegetable juice cocktail, yellow mustard, mushrooms, cheddar cheese, bacon, barbeque sauce, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/220834/big-ds-mushroom-and-cheese-stuffed-venison-loaf/ (may not work)