Smoked Moose Meatloaf

by Barry
(Watson Lake)

Smoke Moose Meatloaf

Smoke Moose Meatloaf

Here is a picture of the smoked moose meatloaf. I make them more flat than a loaf to let the smoke do it's work more quickly.


Smoke for 2 1/2 hrs at 225 then finish in the oven at 350 degrees. Use a meat thermometer to determine when done to your liking. I used a Bradley Smoker!

This is cooking not baking. With baking you need a recipe,(list) but cooking is by feel and personal preference.

Use whatever spices you like. This meatloaf I used red and yellow peppers cubed mushrooms, onions cut up, bacon. All vegetables were sauteed first and the bacon cut into pieces and fried ahead of time.

I also added some BBQ sauce, Panko bread crumbs, some garlic powder, Kansas City rub.

I mixed this all together with the ground moose meat (1 1/2 pounds).

On a flat sheet pan make a flat slab of half of the mixture, add whatever cheese you like to the top.

Place mixture on the first slab to make a fairly flat loaf. Pinch the two slabs together. Depending on the size of the loaf you may want to cut the loaf into two, and smoke on two racks.

After smoking for 2 to 2 1/2 hours you can just leave in the smoker with smoker off until you are ready to finish in your stove's oven.

At this point add BBQ sauce to the top of the meatloaf if you like.

Cook it at 350 degrees for a short time and test internal temperature of the meat (165 degrees is going to be safe). Will not take too long to finish cooking.

While the meatloaf is cooking in the oven prepare the rest of your meal.

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