Smoked Venison and Oats Meatloaf
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This meatloaf recipe takes the classic meatloaf to the next level. Adding oats as one of the binding agents introduces an element of flavor that you don’t expect in a standard meatloaf, then, once you add the cheese and smoke, this recipe is one of a kind. If you’re looking for a hardy all American meal then go no further.
Serving Size: 4 Servings
Time to Make: 4 hours
Also Works With: Any ground game meat
Looking for more venison meatloaf recipes? Try out Justin Townsend’s Blue Cheese Venison Meatloaf!
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Smoked Venison and Oats Meatloaf
4
servings30
minutes4
hoursKeep the screen of your device on
Ingredients
1 cup oats
1.5 tbsp garlic powder
1 small onion (chopped)
¼ cup of milk
2 eggs
2 lbs ground venison (or whatever game meat you’re using)
1 cup shredded cheddar cheese
½ cup of shredded mozzarella cheese
12 -18 slices of bacon
2 cups BBQ sauce
Preparation
- In a food processor combine oats, garlic powder, and onion. Pulse until everything is evenly combined but still a coarse texture.
- In a mixing bowl, beat milk and eggs together and then add oat mixture, cheese and ground meat. Use your hands to mix everything thoroughly and then form mixture into a loaf.
- Transfer loaf to a cooking sheet and then carefully weave bacon around the loaf. There’s no real technique here that I have found works best. If it’s easier for you, simply just wrap bacon around the loaf. Let the loaf rest in the refrigerator for several hours.
- Preheat the smoker to 250F. I use hickory for this recipe, but I’m sure any choice of wood would work great.
- Coat the outside of the meatloaf with approximately 1 cup of the BBQ sauce and then place meatloaf in the smoker and smoke until the internal temperature reaches 160F. For me, this takes roughly 2 hours. Periodically spread the remaining 1 cup of BBQ sauce on the loaf as it cooks.
- Remove from the smoker and let rest for 10 to 15 minutes, then slice and serve.
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