Bacon Wrapped Venison Meatloaf stuffed with sauteed onions, spinach, prosciutto and provolone cheese

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Saw this on MeatEater hunting show and made a few tweaks.   You can use regular ground beef in place of the venison tastes almost as good.  I usually put this on smoker at 225 for 2 hours love using hickory as my smoke flavor,  or you can bake in oven at 375 for 1 and 15 minutes.  If you bake in over put loaf on a foil lined baking sheet.   For the last 15 minutes of cooking flip  meatloaf from loaf pan and bake on baking sheet at 425 to crisp up bacon.

Ingredients:

1 pound of bacon 

2 pounds of ground venison or ground beef

2 eggs

1/3 cup of milk

1/2 cup bread crumbs 

1 teaspoons garlic powder 

Salt and pepper

1 teaspoons onion powder 

1 teaspoons Italian Seasoning 

1 onion sliced and sautéed until tender

1/2 cup of sautéed spinach 

1 3oz package of prosciutto cut and sautéed 

8 slices of provolone cheese


To assemble.   In large bowl mix ground venison or beef with eggs, milk, bread crumbs and Seasoning.   

Line loaf pan with bacon.  


Add half of meat mixture  pressing into bottom and make a slight trench in center

Next layer of onions
Layer of spinach 
Add prosciutto 
Layer with cheese 
Cover with remaining meat mixture pressing down around edges
Finally cover with bacon.  Bake in oven or put on smoker

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