Ingredients

The following ingredients have 8 Servings
  • 2 pieces gluten free bread
  • 2 pounds ground venison, beef or turkey (80/20 or 70/30)
  • 1 onion, finely chopped
  • 1/2 cup carrots, grated
  • 2 cloves garlic, minced
  • 1 egg
  • 1/4 cup egg whites
  • 3/4 cup ketchup
  • 1/4 cup ketchup or barbeque sauce

Instruction

  • Set your smoker for 250 degrees.
  • Soak the bread in warm water in a small bowl – enough to moisten the bread but not too much so it turns into mush
  • Place the ground meat in a large bowl.
  • Add softened bread, onion, carrots, garlic, egg, egg whites, and ketchup. Mix with your hands until all the ingredients are incorporated.
  • Put meat mixture into a specially prepared loaf pan (see above).
  • Place loaf pan on the lower rack, just above the water pan.
  • Add mesquite wood chips and smoke for 3 to 4 hours until the center registered 160 degrees.
  • If necessary, pour off extra juice that gathers on top of the loaf pan every hour.
  • You can finish the top of the meatloaf with ketchup or barbeque sauce about 30 minutes before the meatloaf is finished smoking. Some people like to use bacon instead.