Smoked Moose Meatloaf Recipe
The first thing to remember when moose hunting is that they’re huge, which explains why they are the most sought after big game animal in Alaska. Harvesting a moose means you have somewhere between 500-700 lb of meat on your hands, not to mention heavy antlers.
That’s a lot of meat to go in a deep freeze, which means you’re going to be eating moose fairly regularly. Unless you’re dishing off some of that tasty meat to a friend who helped haul that enormous thing out of the mountains!
2 Lb ground moose
1 Small onion chopped
½ Bell pepper chopped
½ Cup dry bread crumbs
2 Tsp garlic powder
½ Tsp ground sage
1 Tsp Kosher salt
2 Tsp Worcestershire sauce
½ Cup ketchup
½ Cup milk
Preheat your Bradley to 250°F. We recommend using mesquite or oak bisquettes.
In a large mixing bowl, combine the following ingredients and mix thoroughly with your bare hands. Place meatloaf in a baking dish with high sides and form a proper loaf.
Smoke for 1 hour, then take out the meatloaf and separate it from the baking dish. At this point, the meatloaf will be able to stand on its own. Place the meatloaf on a smoker rack, which will allow the smoke to infuse the meat from underneath.
Smoke for an additional 2 hours. Make sure the internal temperature reaches 160°F before slicing and serving.