Bacon-Wrapped Smoked Venison Meatloaf
Ground venison mixed with a soft panade and wrapped in a bacon weave — a smoker turns a mid-week dinner into a showpiece.
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Ingredients
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Method
- 5 min
In a small bowl, tear the white bread into small pieces and add the whole milk. Let it sit for 5 minutes to fully absorb the milk, then mash with a fork until a paste forms. This is your panade.
Why it matters
The milk-soaked bread, or panade, is crucial for adding and retaining moisture in lean venison, preventing a dry, crumbly meatloaf.
Common mistake
Not letting the bread fully soak, resulting in a gritty texture.
Soak panko in milk 5 minutes. Combine all filling ingredients gently. Shape into a 9x5 loaf on a rack.
- 5 min
In a large bowl, combine the ground venison, panade, beaten egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently with your hands until just combined. Overmixing will result in a tough meatloaf.
Why it matters
Gentle mixing ensures a tender meatloaf experience. Overworking the protein can lead to a dense, rubbery texture.
Common mistake
Overmixing the meat, making the meatloaf tough.
Weave 10 bacon slices into a lattice, drape over the loaf, tuck under.
Smoke at 275°F over hickory and apple until internal 155°F, ~2 hours.
- 15 min
On a baking sheet lined with parchment paper, form the venison mixture into a loaf shape, approximately 9x5 inches and 2 inches high. On a separate sheet of parchment paper or cutting board, create a bacon weave with your 12 strips of bacon. Carefully transfer the bacon weave over the meatloaf, ensuring it covers the entire surface.
Why it matters
The bacon weave not only adds incredible flavor and fat to the lean venison, but also creates a self-basting layer, keeping the meatloaf moist and giving it a beautiful crust.
Common mistake
Not ensuring the bacon weave is tight, which can cause it to shrink and expose portions of the meatloaf.
- 275°F15 min
Preheat your smoker to 275°F (135°C). Add hickory and apple wood for a balanced smoky flavor.
Why it matters
Maintaining a consistent smoker temperature is key for even cooking and optimal smoke penetration. Hickory provides a strong, classic smoke, while apple adds a touch of sweetness.
Common mistake
Not allowing the smoker to come to temperature before placing the meat in.
Brush with BBQ sauce, cook 10 minutes to set. Rest 15 minutes before slicing.
- 275°F2h
Carefully transfer the bacon-wrapped meatloaf to the preheated smoker. Insert a probe thermometer into the thickest part of the meatloaf.
Why it matters
Smoking at a lower temperature allows the meatloaf to slowly cook and absorb ample smoke flavor, while the bacon renders and crisps beautifully.
Common mistake
Opening the smoker too frequently, which causes temperature fluctuations and extends cooking time.
- 155°F
Continue smoking until the internal temperature reaches 155°F (68°C). This typically takes around 2 hours, but will vary based on your smoker and the thickness of your meatloaf.
Why it matters
Cooking to temperature ensures food safety while preventing overcooking and maintaining juiciness.
Common mistake
Guessing doneness instead of using a reliable thermometer.
- 15 min
Once the meatloaf reaches 155°F, remove it from the smoker. Tent loosely with foil and let it rest for 10-15 minutes.
Why it matters
Resting allows the juices to redistribute throughout the meatloaf, resulting in a more tender and flavorful slice.
Common mistake
Slicing the meatloaf immediately, which causes juices to escape and leaves the meat dry.
Remove the foil, slice the meatloaf into thick portions, and serve immediately.
Why it matters
Presenting warm promotes the best flavor experience.
Common mistake
Cutting uneven slices.
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