Smoked Moose Meatloaf Recipe
If you haven’t already been convinced that you should take up moose hunting, you’re about to be set over the edge. For many, bringing home a big bull moose is a once-in-a-lifetime opportunity.
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.