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Robtatoo's Smoked Meatloaf
Thanks to Robert Peel for this recipe.
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~ 2 lbs fine ground venison
~ 9 oz lard
~ 1 cup crushed Italian style croutons
~ 1/2 cup ketchup
~ 1/2 cup Country Bob’s sauce
~ 2 tbsp salt
~ 2 tbsp black pepper
~ 1 tsp red pepper flakes
~ 3 eggs, lightly beaten, free range are best
~ 2 carrots, finely grated
~ 2 stalks celery, finely chopped
~ 1 medium onion, finely chopped
~ 16 oz finely shredded Italian blend cheese
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Heat your smoker to 250 degrees with apple wood.
Sauté the onion and celery in a little oil until soft. Set aside to cool.
In a large bowl, mix all of the ingredients including the onions and celery together by hand until thoroughly blended. You’ll end up with a pretty wet mixture.
Grease a sheet of foil and pour the meat mixture onto it. Form into a loaf shape. (It will hold together better if you refrigerate a couple of hours, but it’s not essential.)
Place on top shelf of the smoker.
Check internal temperature after 3 hours just to see how it’s doing. You want to hit 165 degrees in the center. It will probably take about 4½ hours to get to 165 degrees.
When it’s getting close to done, baste the top with your favorite meatloaf topping, ketchup, bbq sauce or my favorite, whole grain mustard.
Remove and let rest a few minutes before slicing.
Serve and enjoy.
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