For the meatloaf:
- 2 lb. ground venison
- 2-3 T OWO co. Garlic olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1/3 cup bread crumbs or 1 C of chopped stale bread
- 1 egg
- 1 Tbsp. OWO co. 18 yr balsamic vinegar
- 1 tsp; Dijon mustard
- 1 Tbsp. Italian seasoning
- 1 and 1/2 tsp. salt
- 1 tsp. black pepper
For the tomato glaze:
- 1/4 cup ketchup
- 1 Tbsp. brown
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
Instructions
Smoker Instructions:
- Preheat your smoker/wood pellet grill to 225F.
- While it heats, add your ground venison to a large bowl.
- Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
- Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
- Mix well. I find it best to use my hands.
- Form the mixture into a loaf shape either using your hands or a loaf pan. If you use a loaf pan, be sure to remove the meatloaf from the pan before putting it on the wood pellet grill/smoker.
- Line a portion of the wood pellet grill/smoker with a piece of foil and place the meatloaf on it.
- Smoke at 225F for 1 hour.
- Increase the heat to 375F and cook for 20 minutes.
- Mix together the tomato glaze ingredients and brush on top of the meatloaf.
- Place back on the smoker for 15 – 25 minutes, or until fully cooked (your call) , and let it rest a few minutes before slicing and serving.