This venison version of meatloaf is juicy and flavorful
It’s hard to beat a hearty, homestyle dish like meatloaf, especially when it’s made with wild game. For this recipe, I use ground venison and the outcome is oozing with flavor.
Mix in some seasonings and spices, along with some diced tomatoes, eggs, breadcrumbs and a little Worcestershire sauce, until you achieve the perfect consistency for a meatloaf. Fold the concoction around a generous portion of mozzarella cheese to give the loaf the stuffed effect.
From there, you can either bake it in the oven or smoke it on a grill or smoker. I personally prefer the added flavor smoking it on a grill provides.
Don’t forget to top it with some tomato sauce, and within an hour you’ll be feasting on a decadent, juicy meal. This meatloaf pairs excellently with a green vegetable and your favorite red wine.
Smoked Venison Meatloaf
2 pounds ground venison
5 ounces diced onion
1 (14.5-ounce) can diced tomatoes
8 ounces shredded mozzarella cheese
8 ounces tomato sauce
Coarse ground black pepper
Mix ground venison meat, eggs, diced onion, 2 tablespoons Worcestershire sauce and diced tomatoes in a large bowl.
Add salt, coarse ground black pepper, ground oregano and minced garlic for taste.
Continue to mix all of the ingredients in the bowl while slowly adding bread crumbs until you achieve a desired consistency for your meatloaf.
Spread the meatloaf out flat in a rectangle shape on a sheet of aluminum foil.
Spread a narrow layer of shredded mozzarella cheese, lengthwise, across the middle of the meatloaf.
Fold or roll the sides of the meatloaf around/over the cheese, forming a traditional meatloaf shape. Top with tomato sauce.
Place the sheet of aluminum foil with the meatloaf on the grill of a smoker. Smoke
at 325 F for 1 hour.
Remove and let stand for 5 minutes.
Serve and enjoy.
NOTE: Meatloaf also can be baked on a pan in a 325 F preheated oven for 1 hour if a smoker isn’t available.