Barbecue Smoked Bear Meatloaf: A Wild Take on a Classic
Do you have a freezer full of ground bear after a successful hunt? You’ve come to the right place.
This Barbecue Bear Meatloaf hit the spot! It’s smoky, sweet and has all the right fillings. I’m always looking for new things to make using ground bear and this recipe was perfect. The whole family loved it. If you have bear meat in your freezer from a recent hunt, or from a generous friend, this recipe is a fantastic way to turn it into something unforgettable. Smoking the meatloaf not only helps keep it moist and tender but also helps infuse that irresistible smoky barbecue flavor we all love.
Tips For Success:
- Fat Content: I recommend removing all of the bear fat when you drink (render it down separately of course) then adding in pork fat or ground pork.
- Don’t Rush It: Low and slow is the key to tender, smoky perfection. Resist cranking up the heat for best results.
- Leftovers: This meatloaf makes killer meatloaf sandwiches the next day. Place it on some bread with pickles and an extra drizzle of barbecue sauce and you’re good to go.
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PrintBarbecue Bear Meatloaf
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Method: Smoker
Ingredients
- 2 pounds Ground Bear Meat (with added fat)
- 2 Large Eggs
- ½ cup Diced White Onion
- ½ cup Plain Panko
- ⅓ cup Milk (or Beef Broth)
- ¼ cup Barbecue Sauce, Plus More for Basting
- 1.5 tablespoons Barbecue Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Chopped Fresh Parsley
Instructions
- Preheat your smoker or pellet grill to 250 degrees F.
- While it’s preheating, mix together the meatloaf ingredients in a large bowl gently using your hands.
- Form into loaf shape then place onto a baking dish or a baking sheet. A meatloaf pan will also work, but I would recommend draining off excess fat as it cooks.
- Place meatloaf into your smoker and cook for 1 hour.
- After the hour is up, brush the top of the meatloaf with ½ cup barbecue sauce, and increase the temperature to 350 degrees F. Continue cooking until the meat reaches a safe internal temperature, about 30 minutes.
- Remove from smoker, and allow to rest for 5 minutes before slicing
