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.