Smoked Venison Meatloaf

Ingredients

• 1 ½ lbs ground venison (I used an 80% venison, 20% wild pork mixture)
• 1 onion, minced finely
• 1 egg
• 1 cup plain bread crumbs
• 1 cup milk
• 2 tablespoons Cajun seasoning
• 1 tablespoon smoked paprika
• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon cane syrup (I prefer Steens Syrup from Abbeville, LA)

Preparation

1. In a large bowl, combine venison, onion, egg, bread crumbs, milk, paprika, and Cajun seasoning.  Place into a lightly greased 9X5 loaf pan.
2. In a separate bowl, combine ketchup, brown sugar, and cane syrup. 
3. Smoke Meat at 250 degrees on your pellet smoker.  After 30 minutes of smoking, pour the ketchup mixture of venison.  This will allow the smoke to penetrate the meatloaf and give the glaze enough time to carmelize.
4. Continue cooking until the meatloaf reaches an internal temperature of 150 degrees.

Chef’s Note:  This makes for an excellent meatloaf sandwich.  Just add jalapeno mayonnaise (see my recipe at edibleoutdoorscook.com) and provolone cheese to your favorite sandwich bread.