Venison Meatloaf by Nikki Boxler
By Traeger Kitchen
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.
Prep Time
30 Minutes
Cook Time
1 Hours
15 Minutes
Pellets
Big Game Blend
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Pound | Venison, ground |
| 1 Whole | onion, diced |
| 1 Whole | egg, beaten |
| To Taste | salt |
| To Taste | black pepper |
| 1 Cup | breadcrumbs |
| 1 Tablespoon | Worcestershire sauce |
| 1 Cup | milk |
| 1 Ounce | Onion Soup MIx |
| 1/4 Cup | ketchup |
| 1/4 Cup | brown sugar |
| 1/4 Cup | apple cider vinegar |
Step
1
When ready to cook, start the Traeger grill and set the temperature to 350 degrees F to preheat.
2
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.
3
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.
4
Place directly on the grill grate and bake for 1 hour and 15 minutes, or until the internal temperature reads 165 degrees F.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
5
Let cool for a few minutes before slicing. Enjoy!
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