Description
Discover how to make a mouthwatering Cheddar-bacon Venison Meatloaf with Garlic Mushrooms. Elevate your dinner game with this savory, flavor-packed recipe!
Ingredients
- 1 pound (454 g) (450 grams) ground venison
- 1 cup (240 ml) (115 grams) cheddar cheese, shredded
- 4 slices beef bacon, cooked and crumbled
- 1/2 cup (120 ml) (75 grams) breadcrumbs
- 1/4 cup (60 ml) (60 milliliters) milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 tablespoon (15 ml) vegetable oil
- 8 ounce (227 g) s (225 grams) mushrooms, sliced
- 1 tablespoon (15 ml) fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine ground venison, shredded cheddar cheese, crumbled beef bacon, breadcrumbs, milk, and egg.
- Add the finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper to the mixture.
- Mix all ingredients thoroughly until well combined.
- Shape the mixture into a loaf and place it in a greased baking dish.
- Bake in the preheated oven for 45 to 50 minutes, or until the meatloaf is cooked through.
- While the meatloaf is baking, heat vegetable oil in a skillet over medium heat.
- Add the sliced mushrooms to the skillet and sauté for 5 to 7 minutes, or until they are golden brown.
- Stir in the chopped fresh parsley with the mushrooms and cook for an additional 1 minute.
- Remove the meatloaf from the oven and let it rest for 5 minutes.
- Serve slices of the meatloaf topped with the garlic mushrooms.
Notes
- Bring the ground venison to room temperature for easier mixing and even distribution. Mix the venison gently with other ingredients to keep the meatloaf moist. Let the meatloaf rest for 5 minutes post-baking to retain juices and aid slicing.
