Venison Meatloaf

Bruce H

TVWBB Member
I did a first try of venison meatloaf today. Came out quite tasty. I modified a combination of 3 recipes from other sites, but any meatloaf recipe would work. Here is what I did. I will try later to add some pics.

Kingsford Charcoal, Hickory wood chunks. Outside temperature was in the 50s and very very windy. I used warm water in the water pan and all vents fully open. The best I could do on temp was around 200-220 tops. Took a little over 2 hours to get to recommended 160 temperature. The one recipe said 4-5 hours. It had a modest smoke ring.

I will try the recommended small onion and 2 cloves of garlic next time.

1 3/4 lbs. ground venison
1 large onion finely chopped
4 cloves garlic minced (optional)
1 C. seasoned stuffing mix
2 eggs lightly beaten
1/2 C. ketchup
1/2 C. Rotel Mild (diced tomatoes with green chili)
3 dashes of Worchestershire
1 Tbsp. yellow mustard.
A few shakes of Lawry's black pepper seasoned salt.

Jody Abbott

New member
I gave this a shot. i read the small onion bit to late. i used one cup of progresso italian bread crumbs instead. i added one can of rotel because i am a dummy (an extra 1.5 cups compared to recipe), i used 3 eggs because i thought mine were small. i pulled at 163 after 2.5 hours at 250. It fell completely apart and had a lot water in it. It was tasty. First meatloaf i have ever made. Next time i will use a meatloaf perforated pan.
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