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    You are here: Home / AttaGrill / Elk Smoked Meatloaf Dinner

    Elk Smoked Meatloaf Dinner

    Posted by Heather Kozik · 1 Comment

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    Meatloaf Dinner

    Meatloaf was one of the first things I’ve smoked on the Traeger. I’ll never make it any other way. It is so flavorful and juicy. Once you smoke a meatloaf, you will never go back to your oven...ever.

    Jump to:
    • Smoked Meatloaf
    • Smoked Potato 
    • Asparagus
    • 📖 Recipe
    • 💬 Comments

    Meatloaf is fun to make because you can get creative and add whatever suits your fancy. I was fortunate enough to have elk for this recipe, but sometimes I use a mix of meat. It always turns our great. Season everything to your taste. Cause your taste is what matters in the end, right?

    Meatloaves Potato

    Smoked Meatloaf

    Heat your Traeger to 225˚ Super Smoke if available. Mix all ingredients and form two loaves.  Place them on grill and smoke for 1 hour.  Raise the temperature to 325˚ until an internal temperature of 160˚ is reached.

    Towards the end, start basting them with Traeger ‘Que or your favorite BBQ sauce. Let rest for around 15 minutes before cutting.

    Meatloaf Dinner on a Cutting Board

    Smoked Potato 

    Toss the Baby Dutch yellow potatoes in some Enchanted Olive Tuscan Herb Olive Oil (or whatever olive oil you have), then season with Jacobsen Smoked Salt and a pinch or so of Black Pepper.  

    Place on the grill when you up the temperature to 325˚ and roast until tender. Probably around 1 hour.

    Asparagus

    Toss the asparagus in The Enchanted Olive Wild Mushroom & Sage Olive Oil. Season with Jacobsen Sea Salt and a pinch or so of black pepper. 

    We don't like mushy vegetables and these don't take long to cook. Add them right before taking meatloaf off grill until tender.

    Print

    📖 Recipe

    Elk Smoked Meatloaf

    elk meatloaf sliced on cutting board
    Print Recipe
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    ★★★★★

    5 from 1 reviews

    Once you smoke a meatloaf, you’ll never want to cook it any other way. The flavor and juiciness is out of this world! Trust me...you will not have any leftovers.  Be sure to check the notes section.

    • Author: AttaGrill
    • Prep Time: 20
    • Cook Time: 60
    • Total Time: 1 hour 20 minutes
    • Yield: 1 loaf 1x
    • Category: dinner
    • Method: pellet grill
    • Cuisine: american

    Ingredients

    Scale
    • 2 lb Ground Elk
    • 1 lb Sweet Sausage
    • 1 Large Egg
    • 1 Medium Chopped Onion
    • Splash of Half & Half
    • 3 Shakes Worcestershire Sauce
    • ½ tsp. Ancho Chili Powder
    • Bunch of Fresh Parsley
    • ½ Cup Panko
    • Jacobsen Smoked Salt
    • Pepper

    Instructions

    Prep

    1. Heat Traeger to 225˚ - Super Smoke if available.
    2. Mix everything up and form two loaves. 

    Cook

    1. Place on grill and smoke for 1 hour. 
    2. Increase the temperature to 325˚ until an internal temperature of 160˚ is reached.
    3. Towards the end, start basting with Traeger ‘Que or your favorite BBQ sauce.

    Finish Up

    1. Let rest for around 15 minutes before cutting.

    Notes

    Cooking times are approximate. Use a probe. Cooking times vary according to outdoor temperatures. 

    Keywords: elk, sweet sausage, asparagus

    Did you make this recipe?

    Please tag us at @thehotelleela on Instagram and hashtag it #thehotelleela!

    « Grandma Bess’ Macaroni Salad
    Smokey Beef and Sweet Potato Casserole »
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    Comments

    1. Donna Crosson says

      January 22, 2021 at 11:08 pm

      So delicious. Thanks.

      ★★★★★

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