BBQ Smoked Bear Meatloaf

This barbecue bear meatloaf is smoky, sweet and has all the right fillings. If you have bear meat in your freezer from a recent hunt, or from a generous friend, this recipe is a fantastic way to turn it into something unforgettable. Smoking the meatloaf not only helps keep it moist and tender but also helps infuse that irresistible smoky barbecue flavor we all love.

Prep

15 minutes

Cook time

1 hour, 30 minutes

Serves

6-8

Steps

Preheat your smoker or pellet grill to 250℉. While it's preheating, mix together the meatloaf ingredients in a large bowl gently using your hands.
Form into loaf shape then place into a meatloaf pan or onto a baking sheet.
Place meatloaf into your smoker and cook for 1 hour.
After the hour is up, brush the top of the meatloaf with ½ cup barbecue sauce, and increase the temperature to 350℉. Continue cooking until the meat reaches a safe internal temperature, about 30 minutes.
Remove from smoker, and allow to rest for 5 minutes before slicing.

Ingredients:

2 pounds ground bear meat (with added fat)
2 large eggs
½ cup diced white onion
½ cup plain panko
⅓ cup milk (or beef broth)
¼ cup barbecue sauce, plus more for basting
1 tbsp worcestershire sauce
1 tbsp chopped fresh parsley
1.5 tbsp barbecue seasoning
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