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

¼ cup spicy tomato-vegetable juice cocktail (such as V8®)

1 teaspoon prepared yellow mustard

10 ounces fresh morel mushrooms

8 slices sharp Cheddar cheese

6 slices bacon

½ cup barbeque sauce (such as Sweet Baby Ray s®)

2 tablespoons grated Parmesan cheese

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 9x11-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.