Smoked Elk Meatloaf

Smoked Elk Meatloaf by Weston Alexander

For those of you looking to do something a little different with your ground meat, give this recipe a try. I guarantee you will not be disappointed!


2lbs ground elk (or deer or beef)
1/2 pound of pork sausage

2lbs ground elk (or deer or beef)
1/2 cup bread crumbs
1 egg
1 onion diced
1/2 red pepper diced
3 garlic cloves minced
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1 tsp salt
3 Tbsp bbq rub
1 Tbsp Flavor god Everything
Your favorite bbq sauce


Heat smoker to 250° (I used a Camp Chef pellet grill with Hickory pellets)

Mix burger and sausage together in a large bowl
Add egg and bread crumbs and mix again

Add in remaining ingredients and mix well

You can opt out of onions, red pepper, cayenne pepper and Flavor god seasoning (although I highly recommend the flavor god!)

After mixing thoroughly form meat into a loaf shape. I cheated and put it in a meatloaf pan and then flipped it over and the loaf fell out.

Let loaf sit out for 20-30 minutes to set up.

Place directly on smoker rack and smoke at 250° until it reaches 150°, at this point brush on your favorite bbq sauce ( I used Sweet Baby Rays)

Continue to smoke until final internal temperature reaches 160°

Remove from smoker and let rest for 5-10 minutes.


We paired this with creamy Yukon gold mashed potatoes and baby broccoli and it made quite the meal!

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