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Smoked Moose Meatloaf Recipe

If you haven’t already been convinced that you should take up moose hunting, you’re about to be set over the edge. For many, bringing home a big bull moose is a once-in-a-lifetime opportunity.

The first thing to remember when moose hunting is that they’re huge, which explains why they are the most sought after big game animal in Alaska. Harvesting a moose means you have somewhere between 500-700 lb of meat on your hands, not to mention heavy antlers.

That’s a lot of meat to go in a deep freeze, which means you’re going to be eating moose fairly regularly. Unless you’re dishing off some of that tasty meat to a friend who helped haul that enormous thing out of the mountains!


2 Lb ground moose

1 Small onion chopped

½ Bell pepper chopped

½ Cup dry bread crumbs

2 Tsp garlic powder

½ Tsp ground sage

1 Tsp Kosher salt

2 Tsp Worcestershire sauce

 ½ Cup ketchup

2 Eggs

 ½ Cup milk


Preheat your Bradley to 250°F. We recommend using mesquite or oak bisquettes.

In a large mixing bowl, combine the following ingredients and mix thoroughly with your bare hands. Place meatloaf in a baking dish with high sides and form a proper loaf.

Smoke for 1 hour, then take out the meatloaf and separate it from the baking dish. At this point, the meatloaf will be able to stand on its own. Place the meatloaf on a smoker rack, which will allow the smoke to infuse the meat from underneath.

Smoke for an additional 2 hours. Make sure the internal temperature reaches 160°F before slicing and serving.


Oak Wood Bisquettes

The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.

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