Stone Creek Ranch

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!

Meatloaf

  • 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)

 

BBQ Glaze

  • 1/4 c. ketchup
  • 1/4 c. brown sugar
  • 1/4 c. apple cider vinegar

 

Instructions

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.

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