Smoked Red Stag Meatloaf
What’s better than a hearty meatloaf? Our Red Stag meatloaf is just one of the many trail-inspired recipes we prepare here at Stone Creek Ranch, and it’s also great to feed the family at home anytime. The key to this recipe is to prepare it in a smoker. But, if you just have a conventional oven, don’t worry, Red Stag meatloaf is easy to throw together and have on the table for either a weeknight meal or a weekend feast. Plus, it makes excellent leftovers!
- 2 lb. ground Red Stag venison
- ½ lb. ground chuck
- 1 whole yellow or white onion, grated
- 1 egg, beaten
- 1 c. bread crumbs
- 1 tbsp. Worcestershire
- ¾ c. milk (use up to 1 c. for additional binding)
- 1 pkg. onion soup mix
- Salt and pepper (to taste)
- 1/4 c. ketchup
- 1/4 c. brown sugar
- 1/4 c. apple cider vinegar
Allow your meats to come to room temperature before beginning preparation. The process will take about 30-45 minutes if you start with thawed meat. Preheat a smoker grill (such as a TraegerⓇ) or traditional smoker to 275 degrees. If using a conventional oven, preheat to 350 degrees.
Spray a loaf pan with cooking spray. Using your hands, combine the ground venison, ground chuck, onion, egg, salt and pepper, breadcrumbs, Worcestershire, milk and onion soup mix in a large bowl. Transfer the mixture to the loaf pan. Place the loaf pan in the smoker for approximately 3 - 3½ hours.
While your meatloaf is smoking, in a small bowl, mix together your ketchup, brown sugar and apple cider vinegar. Add the mixture to a small saucepan and bring to a boil over medium heat, constantly stirring, until the mixture is reduced by half. Reserve the desired amount for use with your meal.
After your meatloaf has smoked for about 1½ hours, begin to coat the mixture periodically with the barbecue sauce, using a brush.
Conventional Oven Method: If you don’t have a smoker, a conventional oven is a great alternative. Prepare the meatloaf as described above, and place it in your preheated oven on the middle rack. Bake for approximately 30-45 minutes per pound. Begin to baste with the barbecue sauce after about 45 minutes. Check the meatloaf after 90 minutes to determine doneness.
Hint: If you’re using a conventional oven, but want a hint of the traditional smoked flavor, add a dash or two of liquid smoke to your meatloaf mixture and barbecue sauce.