Smoked Bison Meatloaf

Smoked Bison Meatloaf

Ingredients:

  • 1 lb. ground bison
  • 2 tablespoons chopped onion
  • 1-2 tablespoons chopped peppers (any variety)
  • 1 tablespoon chopped cilantro
  • 1 cheese stick (approximately 4 inches long)
  • Salt, pepper, and garlic powder 

Instructions:

  1. Prepare the Meatloaf Roll:
    • Lay out a large piece of plastic wrap or wax paper.
    • Place the ground bison on the paper and carefully flatten it into a rectangle, about 6x8 inches.
    • Sprinkle the meat with salt, pepper, garlic powder, or your preferred seasonings.
    • Spread the chopped onion, peppers, and cilantro in a line down the center of the rectangle.
    • Lay the cheese stick on top of the vegetables.
    • Using the plastic wrap or wax paper to help, carefully roll the meat into a log, enclosing the vegetables and cheese. Make sure the edges are sealed.
    • Refrigerate the roll until ready to smoke.
  2. Smoking the Meatloaf:
    • Preheat your smoker to 250°F.
    • Unwrap the meatloaf and place it directly on the smoker grate. Smoke for 30 minutes.
    • Increase the heat to 300-320°F and smoke for an additional 15 minutes.
    • Flip the meatloaf carefully and smoke for another 15 minutes, or until the internal temperature reaches 160°F or your desired doneness.
  3. Finish and Serve:
    • Remove the meatloaf from the smoker and brush with your favorite barbecue sauce.
    • Let it rest for a few minutes before serving.
    • Enjoy your smoky, cheesy bison meatloaf!