Smoked Moose Meatloaf Recipe

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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!

What’s The Best Way To Smoke Moose?

Moose is a healthy, great tasting game meat. There are a number great ways to prepare it, but meatloaf or “mooseloaf” is the way to go, due to the ultra-lean nature of moose meat. Grinding up your meat and adding some fat content will make it less dry.

So we scoured around for the best moose meatloaf recipes, and found one promising version on Smoking Meat Forums by Tacman. We’d like to share it with you, as it’s sure to become a new family favorite of yours. The preparation is easy and takes little time.

Food Smoking & Big Game

Food smoking gives the idea of hunting a fresh new perspective. Buy a food smoker, and all of a sudden you look at game animals through a different lens. It fills your big game hunts with an exciting new purpose, that Bradley users have known for years.

Give wild game smoking a try, you’ll love it.


  • 2 lb ground moose
  • 1 small onion chopped
  • 1/2 bell pepper chopped
  • 1/2 cup dry bread crumbs
  • 2 tsp garlic powder
  • 1/2 tsp ground sage
  • 1 tsp Kosher salt
  • 2 tsp Worcestershire sauce
  • 1/2 cup ketchup
  • 2 eggs
  • 1/2 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 an additional 2 hours. Make sure the internal temperature reaches 160°F before slicing and serving.