1. Preheat the pellet grill to 275°F with Bear Mountain Maple Bourbon Pecan pellets. 
2. In a large bowl, combine meatloaf ingredients. Mix gently until just combined – don’t overwork the meat. 
3. Shape the mixture into a loaf and place on a wire rack or directly on a foil lined sheet pan for easy transfer.
4. In a small bowl, whisk together the BBQ sauce, brown sugar, and Dijon mustard. Brush half over the meatloaf. 
5. Place the meatloaf on the pellet grill and smoke until the internal temperature reaches 160°F (about 1 ½ hours). It will continue to cook while resting.
6. Brush the remaining glaze on during the last 15 minutes of cooking.
7. Remove from the grill and rest for about 10 minutes before slicing and serving.
   

Notes:

*Wild Game tip: Over working the meat mixture can make the meatloaf dense and tough, especially with venison’s delicate texture. Mix the ingredients until just combined to maintain a lighter, more tender consistency. 

* Venison can become tough if overcooked. Use a reliable meat thermometer and pull the meatloaf from the grill at 160°F, as it will carry over to 165°F during the 10-minute rest. This prevents overcooking and preserves meat’s natural tenderness.

*No need to add additional pork if your venison is ground with a fat source (pork fat or beef fat).