• 12 oz. bacon, chopped
  • 1 small white onion, chopped
  • 1 c. mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 1/2 lbs. extra-lean ground venison
  • 1 egg
  • 1/4 c. evaporated milk
  • 6 oz. shredded Swiss cheese, divided
  • 1/2 c. corn flake crumbs

    Preheat oven to 350 degrees. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove bacon from skillet and drain on a paper towel. Discard all but 1 tablespoon of bacon grease. Add onions, garlic, and mushrooms to skillet and cook until soft. Remove from heat. In a large bowl, stir together venison, egg, and milk. Stir in the onion and mushrooms mixture. Mix in about 4 ounces of the cheese, all but 1 tablespoon of bacon, and cornflake crumbs; mix until well blended. Shape into a loaf, and place in a loaf pan. Bake for 1 hour. Drain fat from meatloaf. Sprinkle with remaining cheese and bacon and return to oven. Bake until cheese is melted, about 5 minutes.