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sliced smokey venison meatloaf on a wood platter with a knife

Smokey Venison Meatloaf


  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: varies
  • Total Time: 10 minutes prep + varied cook time
  • Yield: 6-8 1x

Description

This smokey venison meatloaf has the most incredible flavor and it’s so juicy. Make it in the oven or in your smoker to kick it up a notch!


Scale

Ingredients

For the meatloaf:

  • 2 lb. ground venison
  • 1 Tbsp. olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1/3 cup almond meal
  • 1 egg
  • 1 Tbsp. balsamic vinegar
  • 1 tsp; Dijon mustard
  • 1 Tbsp. Italian seasoning
  • 1 and 1/2 tsp. salt
  • 1 tsp. black pepper
  • *if you’re cooking in the oven, add a dash of liquid smoke for smokey flavor*

For the tomato glaze:

  • 1/4 cup ketchup
  • 1 Tbsp. brown or coconut sugar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder

Instructions

Smoker Instructions:

  • Preheat your smoker/wood pellet grill to 225F.
  • While it heats, add your ground venison to a large bowl.
  • Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
  • Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
  • Mix well. I find it best to use my hands.
  • Form the mixture into a loaf shape either using your hands or a loaf pan. If you use a loaf pan, be sure to remove the meatloaf from the pan before putting it on the wood pellet grill/smoker.
  • Line a portion of the wood pellet grill/smoker with a piece of foil and place the meatloaf on it.
  • Smoke at 225F for 1 hour.
  • Increase the heat to 375F and cook for 20 minutes.
  • Mix together the tomato glaze ingredients and brush on top of the meatloaf.
  • Place back on the smoker for 15 minutes, or until fully cooked, and let it rest a few minutes before slicing and serving.

Oven Instructions:

  • Preheat the oven to 375F.
  • While it heats, add your ground venison to a large bowl.
  • Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
  • Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
  • Mix well. I find it best to use my hands.
  • Form the mixture into a loaf shape or use a loaf pan.
  • Place the meatloaf in the oven and bake for 30 minutes.
  • Mix together the tomato glaze ingredients.
  • Remove the meatloaf from the oven and brush the tomatoglaze on top of the meatloaf.
  • Place back in the oven for 15 minutes, or until fully cooked. Rest a few minutes before slicing and serving.

  • Category: Main Dish
  • Method: Smoker/Oven
  • Cuisine: American

Keywords: venison, meatloaf, deer meat, wild game, gluten free, dairy free

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