Smoked Venison Meatloaf with a Brown Sugar Barbecue Glaze
Smoked venison meatloaf with a sweet BBQ glaze—tender, juicy, and packed with flavor. Perfect wild game recipe for your pellet grill.
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 2 lbs ground venison (or venison + pork/beef blend for extra moisture)* See note
- 1 cup panko breadcrumbs
- 2 eggs, lightly beaten
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- ½ cup shredded cheddar cheese (optional, kid-friendly twist)
- ⅓ cup milk
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 2 tsp dried Italian herbs
- 2 tsp salt
- 1 tsp black pepper
For the glaze:
- ½ cup BBQ sauce
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
- Preheat pellet grill to 275°F with Bear Mountain Maple Bourbon Pecan pellets.
- In a large bowl, combine all meatloaf ingredients. Mix gently until just combined—don’t overwork the meat.
- Shape mixture into a loaf and place on a wire rack or directly on a foil-lined sheet pan for easy transfer.
- In a small bowl, whisk together BBQ sauce, brown sugar, and Dijon. Brush half over the meatloaf.
- Place meatloaf on the pellet grill and smoke until internal temperature reaches 160°F (about 1.5 hours). It will continue cooking while resting.
- Brush remaining glaze on during the last 15 minutes of cooking.
- Rest for 10 minutes before slicing and serving.
Notes
* Note: no need to add additional pork if your venison is ground with a fat source (pork fat, pork fat or beef fat).