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Venison Meatloaf by Nikki Boxler

Difficulty 2/5
|
Prep time 30 mins

Cook time 75 mins
|
Serves 4-6

Hardwood Big Game Blend

Looking for down home comfort? This dish is calling your name. Fresh, savory venison meatloaf is baked to perfection and smothered with a sweet and tangy glaze.

Ingredients

VENISON MEATLOAF

2 lb GROUND VENISON

1 ONION, DICED

1 EGG, BEATEN

SALT & PEPPER, TO TASTE

1 tbsp WORCESTERSHIRE SAUCE

1 cup BREAD CRUMBS

1 oz packet ONION SOUP MIX

1 CUP MILK

GLAZE TOPPING

1/4 CUP KETCHUP

1/4 CUP BROWN SUGAR

1/4 CUP APPLE CIDER VINEGAR

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Spray a loaf pan with cooking spray. In a large bowl, mix together with your hands the ground venison, onion, egg, salt and pepper, breadcrumbs, Worcestershire sauce, milk, and onion soup packet. Be careful not to over mix.

In a small bowl, mix the ketchup, brown sugar and apple cider vinegar. Spread half the glaze on the bottom and sides of the pan. Add the meatloaf and spread the remaining sauce on top of the meatloaf.

Place directly on the grill grate and bake for 1 hour and 15 minutes, or until the internal temperature reads 165 degrees F.

Let cool for a few minutes before slicing. Enjoy!

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