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Smoked Venison Meatloaf

Hey there, folks! Buckle up, ’cause we’re diving into a smoky adventure that’ll leave your taste buds doing the happy dance. I’m talking about the one and only smoked venison meatloaf! Now, let me regale you with a tale of culinary conquest and flavor explosions that will make your mouth water like a kid in a candy store.

smoked venison meatloaf

How to make smoked venison meatloaf

Alright, my fellow flavor fanatics, here’s the lowdown on crafting the most epic smoked venison meatloaf you’ve ever sunk your teeth into. Trust me, this ain’t your grandma’s meatloaf recipe. We’re taking it up a notch!

Step 1: Gather Your Ingredients

First things first, raid your pantry and fridge for the goods. You’ll need some lean and mean venison, breadcrumbs, onions, bell peppers, garlic, eggs, and a symphony of spices. Don’t forget the barbecue sauce – it’s the secret sauce to sealing the deal on flavor.

Step 2: Mix and Mold

In a mixing bowl, throw in your venison, breadcrumbs, diced onions, bell peppers that are dancing to the chopping rhythm, minced garlic, eggs (they’re the glue!), and those sassy spices. Get your hands in there and give it a good ol’ mix. Mold this meaty goodness into a loaf shape that would make Picasso proud.

Step 3: Fire Up the Pellet Grill

Now, we’re talking smoky business. Fire up your pellet grill and let it reach a temperature that’s hotter than a summer day in the desert. Around 225°F (107°C) should do the trick.

Step 4: Pick the Perfect Wood

Oh baby, now we’re getting to the juicy bits. Choose your wood like you’re picking your dance partner – with precision and a hint of rebellion. Mesquite wood chips are like the rockstars of the smoking world, adding a bold flavor that’ll make your venison meatloaf sing.

Step 5: Smoke ‘Em Up

Pop that beautifully molded meatloaf onto the grill grates and let it bathe in the smoky goodness for a couple of hours. Keep a close eye on it, ’cause we’re not cooking until it’s drier than the Sahara. We’re aiming for an internal temperature of around 160°F (71°C).

Step 6: Sauce it Up

Just when you thought it couldn’t get any better, it’s sauce time, baby! Brush on that lip-smacking barbecue sauce and let it caramelize like a dream.

smoked venison meatloaf recipe

Best wood pellet to use

Now, let’s talk wood – the unsung hero of smoky goodness. You want wood that’s not afraid to mingle with your venison. Mesquite and hickory are like the dynamic duo, adding bold flavors that’ll make your taste buds do the cha-cha.

What side dishes to serve

Listen up, my flavor fiends! A smoked venison meatloaf deserves some A-list sides. Creamy mashed potatoes, roasted veggies that’ll make your grandma jealous, and a fresh garden salad are like the ultimate squad goals.

What to do with leftovers

Now, let’s talk leftovers, ’cause wasting this masterpiece should be a criminal offense. Slice it up and slap it between slices of crusty bread for the ultimate sandwich experience. Or crumble it into scrambled eggs like a breakfast boss. Your taste buds will be forever grateful.

smoked deer meatloaf

And there you have it, my friends – a journey from raw venison to smoky perfection. I hope you’re drooling as much as I am right now. Remember, it’s not just about the ingredients; it’s about the experience, the adventure, and the mouthwatering memories you’ll create.

So go ahead, gather your wood, fire up that grill, and let the smoky magic unfold. Your taste buds will thank you, your friends will praise you, and your family will beg you for seconds. Until next time, my fellow flavor seekers, keep smokin’ and keep rockin’ that apron!

Thanks for joining me on this savory escapade. Now go on, be the culinary maestro you were born to be, and smoke up that venison meatloaf like it’s nobody’s business! And remember, in the world of cooking, adventure is the key ingredient. Happy smoking, y’all!

Smoked Venison Meatloaf

Elevate your cooking game with our incredible smoked venison meatloaf recipe. Perfectly seasoned and expertly smoked for a truly unforgettable dining experience.

Course Main Course
Prep Time 20 minutes
Cook Time 3 hours
Servings 6


  • 2 pounds ground venison
  • 1 cup breadcrumbs
  • 1 onion finely diced
  • 1 bell pepper finely diced
  • 3 cloves garlic minced
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 cup barbecue sauce your favorite kind
  • Wood chips mesquite or hickory


Prep and Mix

  1. Preheat your pellet grill to 225°F (107°C).
  2. In a large mixing bowl, combine the ground venison, breadcrumbs, diced onion, diced bell pepper, minced garlic, eggs, salt, black pepper, smoked paprika, dried thyme, dried oregano, and a dash of cayenne pepper. Mix everything together using your hands. It's a bit messy, but that's part of the fun!
  3. Once the mixture is well combined, shape it into a loaf on a piece of aluminum foil. Make sure it's compact and holds its shape.

Smoking the Meatloaf

  1. Place the aluminum foil with the meatloaf onto the grill grates. Toss a handful of wood chips (mesquite or hickory) onto the hot coals or in the smoker box of your pellet grill to infuse that incredible smoky flavor.
  2. Close the lid and let the magic happen. Smoke the meatloaf for about 2.5 to 3 hours, or until its internal temperature reaches 160°F (71°C). You're not just cooking it, you're giving it a flavor makeover!

Sauce it Up and Serve

  1. Around the 2-hour mark, grab your basting brush and paint that meatloaf with the barbecue sauce. Get generous with it – this is where the real flavor party starts.
  2. Keep an eye on the temperature, and once the meatloaf hits that 160°F (71°C) sweet spot, take it off the grill. Carefully transfer it onto a cutting board and let it rest for a few minutes. Patience, my friend – it's worth it!
  3. Slice up that smoky masterpiece and serve it alongside your favorite sides. Creamy mashed potatoes, roasted veggies, or a crisp salad – the world is your oyster.
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