Venison Meatloaf by Nikki Boxler
2 lb GROUND VENISON
1 ONION, DICED
1 EGG, BEATEN
SALT & PEPPER, TO TASTE
1 tbsp WORCESTERSHIRE SAUCE
1 cup BREAD CRUMBS
1 oz packet ONION SOUP MIX
1 CUP MILK
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Spray a loaf pan with cooking spray. In a large bowl, mix together with your hands the ground venison, onion, egg, salt and pepper, breadcrumbs, Worcestershire sauce, milk, and onion soup packet. Be careful not to over mix.
In a small bowl, mix the ketchup, brown sugar and apple cider vinegar. Spread half the glaze on the bottom and sides of the pan. Add the meatloaf and spread the remaining sauce on top of the meatloaf.
Place directly on the grill grate and bake for 1 hour and 15 minutes, or until the internal temperature reads 165 degrees F.
Let cool for a few minutes before slicing. Enjoy!
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