venison meat loaf fatty smoked

Name: Venison Meat Loaf Fatty Smoked
Prep time: 15 min
Cook time: 1 h
Yield: 5
Cuisine: American
Ingredients: 3/4 pound(s) venison, ground; 1/4 pound(s) ground sausage; 1 - egg; 2 tablespoon(s) chopped parsley; 1 tablespoon(s) butter, softened; 1 tablespoon(s) bread crumbs; 1 teaspoon(s) lemon juice; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 tablespoon(s) dried onion flakes; 1 cup(s) water; 1/2 package(s) onion soup mix; 1 clove(s) garlic; 1 cup(s) pepper jack cheese, cubed; 1 1/2 pound(s) bacon

75 Pinches 1 Photo

Joyce Stone

L. P., MN

Updated on May 14, 2014

This is good in the smoker . I smoked till internal temp was 165. Can be baked and not wrapped in bacon.

Rate

prep time 15 Min

cook time 1 Hr

method Smoke

yield 5 serving(s)

Ingredients

3/4 pound venison, ground
1/4 pound ground sausage
1 - egg
2 tablespoons chopped parsley
1 tablespoon butter, softened
1 tablespoon bread crumbs
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried onion flakes
1 cup water
1/2 package onion soup mix
1 clove garlic
1 cup pepper jack cheese, cubed
1 1/2 pounds bacon

How To Make venison meat loaf fatty smoked

Step 1

If baking Combine all ingredients except the onion soup,cup of water,and bacon. shape into a loaf.

Step 2

Place in a lightly greased pan.
Step 3

Bake 1 hour at 350 degrees.
Step 4

Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.
Step 5

IF smoking: flatten meat mixture into rectangle and fill with cubed chees. Roll as jellyroll(stuffed meatloaf). Wrap in uncooked bacon(approximately 1 1/2#) in a weave.smoke at 230 till internal temp reaches 165. No need to baste!
Step 6

I love this stuffed with scrambled eggs, cheese. Let your imagination be your guide!
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