Cherry Smoked Venison & Wild Boar Meatloaf

wildgame recipe meatloaf

We all come to a point when the finer cuts are gone and all we’re left with is ground game meat, but it’s not all bad. Your ground meat can be more than spaghetti, chili and burgers. Now, I’ll admit the word “meatloaf” doesn’t spark much excitement from most folks, but I am a fan. I decided to put a spin on the traditional favorite by adding a little smoke. I think it’d make my grandma proud.

Prep Time: 30 minutes  |  Cook Time: 1.5 hours


  • ½ lb ground venison
  • ½ lb ground wild boar
  • 1 tbs olive oil
  • ½ red bell pepper, chopped
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp worcestershire sauce
  • 1 egg
  • 2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp salt
  • ¼ cup quick oatmeal
  • ½ cup plain bread crumbs
  • Heavy duty foil


  1. In a skillet over medium height add olive oil
  2. Add bell pepper, onion and garlic, cook until onions are golden
  3. Remove skillet from heat and allow pepper, onion and garlic to cool
  4. In a large mixing bowl, thoroughly mix ground venison, pork, egg, worchestershire sauce, spices, and cooked veggies
  5. Slowly mix in oatmeal and breadcrumbs until evenly distributed
  6. On a piece of heavy duty foil, form mixture into a loaf about 3″ thick
  7. Place meatloaf with foil on 300° grill or smoker with indirect heat using cherry wood chips
  8. Baste occasionally with bbq sauce ( I use Sweet Baby Ray’s)
  9. Cook until internal temp reaches 160°
  10. Allow meatloaf to rest for 10 minutes before cutting