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Venison Cheese Stuffed Meatloaf
Submitted by Glenn Starky.


~ ~ 2 lbs ground venison
~ 2 eggs
~ 1 can seasoned tomato sauce
~ 2 tbsp liquid smoke
~ 1/2 - 1 cup dry onion flakes
~ 1 cup Italian bread crumbs
~ 8 slices mozzarella or swiss cheese
~ 8 slices 97% fat free ham

In a large bowl, mix the meat, liquid smoke, onion, 3/4 of the tomato sauce and the bread crumbs together. Add more bread crumbs if needed to get a somewhat firm consistency.

Dump the meat mixture onto a sheet of foil. Flatten to 1/2" thick and as wide as your loaf pan.

Once flatten, lay the cheese on top and then the ham.

Roll up jelly roll style making sure the seam is on the top and close up the ends.

Slowly work your loaf pan down over the top of the meat. Now your seam is on the bottom.

Pour the rest of the tomato sauce on the top if desired.

Place pan on top of a cookie sheet to catch any drippings and bake at 325 degrees for 60 75 minutes. Time may vary so use your best judgment.

Remove and let set for a couple of minutes before serving.

Serve and enjoy.

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