- 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®) (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®)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 pinch salt and ground black pepper, or to taste
- 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 9×11-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.