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Antelope Meatloaf Recipe

by | Aug 14, 2018 | News | 0 comments

Recipe September 2018

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Ingredients

  • 3 lb Ground Antelope (substitute any ground meat you like)
  • 2 lbs. Bacon
  • 2-3 Jalapeños, de-seeded and minced finely
  • 3 Eggs, lightly beaten
  • 5 Slices Sandwich Bread, torn into small pieces
  • 1 medium onion, small diced
  • 2 Tbs. Onion Powder
  • 2 Tbs. Garlic Powder
  • 1-8 ounce pkg. Shredded 4 Cheese Mexican
  • 1 cup Prepared BBQ Sauce, *divided in 1/2 cup portions
  • Kosher Salt
  • Pepper

Instructions

  • In a large mixing bowl, add the ground venison, minced jalapeño, beaten eggs, torn bread pieces, diced onion, onion powder, and garlic powder.
  • Mix until combined.
  • Line a bread pan with saran wrap and divide the meatloaf in half.
  • Place one half of the meatloaf in the bottom of the pan, press down lightly.
  • Pour 1/2 cup BBQ sauce over top.
  • Add the shredded cheese.
  • Add the remaining half of the meatloaf and press down lightly, and set aside.

Make a basket weave out of the bacon

  • From one and a half (about 16 slices) package of bacon, lay the bacon slices, horizontally close together on a large sheet of heavy duty aluminum foil.
  • From the other one and a half packages, take one piece of bacon, and weave it vertically, going over one slice and under the next piece of bacon to create a basket weave, stretching the bacon to reach the end of the slices of bacon.
  • Continue until all the bacon creates a whole weave.
  • Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
  • Lay the meatloaf, top side down in the center of the bacon weave.
  • Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
  • Carefully turn the whole meatloaf over and fold the foil up around it, but do not cover it (this is just to keep the drippings in the foil.
  • Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
  • Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
  • Smoke for 45 minutes.
  • After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
  • Remove and serve.