Venison Meatloaf with Roasted Gorganzola Corn

A friend of mine paid me last week in venison she got last year for helping her move rocks. I usually do meatloaf in the winter and today in Dallas was a perfect spring day with rain and chilly on the horizon, so I decided its go time. I took my ground venison and mixed to also with ground veal, added mushrooms, 1 egg, breadcrumbs, a few squirts at ketchup, a few squirts of makers mark BBQ sauce, and a Lipton soup package. I flattened out and layered some slices of cheese and prosciutto then some more cheese. Rolled it up and and put in my pan and topped with a few slices bacon and poured my tomatoe sauce over it. Went on egg indirect at 400 for almost 40min, actually I was 158 internal when pulled. Did some roasted corn and shaved them, threw the niblets in a skillet with shallots and basil. Waited towards the end and added to he Gorganzola crumbles. Made some mashed potatoes and made a red wine mushroom gravy as well. Again my wife admitted that I hit it out of the park again. The meatloaf was perfect, and I was worried about it being dry. Now I will have some cookies and sleep happy.