Classic comfort food with a smoky twist. These mini meatloafs get a hint of hickory-smoked flavor and are topped with a sweet & smoky tomato jam. Hickory planks are the perfect vehicle to cook wild game because they help keep lean meat moist and tender.
Total Time: 3 hours
- 1 lb. ground Venison
- 1 Tbsp Olive Oil
- ½ small Onion, roughly diced
- 2 Garlic cloves, minced
- ½ Red Bell Pepper, roughly diced
- 5 Cremini mushrooms, roughly chopped
- ½ cup Bread Crumbs
- ⅓ cup Milk
- 1 egg
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Ketchup
- 1 Tbsp Mustard
- 2 Tbsp fresh Parsley, finely chopped (plus more for serving, if desired)
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 ½ lb. Cherry Tomatoes
- ½ small Onion, cut into 1/8ths
- ½ Tbsp Olive Oil
- ⅓ cup Brown Sugar
- ½ Lemon, juiced
- 2 Tbsp Apple Cider Vinegar
- ¾ tsp Salt
- 1 tsp Smoked Paprika
- ¼ tsp Cayenne
Tomato jam is like a thick, flavorful ketchup and is an excellent complement for meatloaf, burgers, eggs benedict, you name it! This version uses smoked cherry tomatoes and is the perfect balance of sweet, tangy, smoky, and savory. Give this recipe a try and you just might find your new favorite condiment!
- Soak smoking chips for at least 30 minutes. Preheat grill to 250°F. Place soaked wood chips into smoker tube. Remove one grill grate and place the closed end of the smoker tube directly on the flames of one burner (turned on low heat).
- Line a sheet pan with aluminum foil. Grease aluminum foil with olive oil. Place cherry tomatoes and onion pieces on sheet pan. Place sheet pan on the other side of the grill and cook with indirect heat. Cook for 30-45 minutes or until tomatoes are tender and juices start to caramelize.
- Place tomatoes and onions in blender. Blend until mostly smooth with some small chunks. Place tomato mixture in medium saucepan with the rest of the tomato jam ingredients. Heat over medium-low heat until mixture comes to a simmer. Reduce heat to low and simmer for approximately 2 hours, stirring frequently, until thickened and jam-like consistency.
- Place tomato jam into glass jar and let cool at room temperature. Place in refrigerator to cool completely. Refrigerate for up to 2 weeks.
- Place onion, garlic, mushrooms, and bell pepper in food processor. Pulse until vegetables are finely chopped.
- Heat medium skillet over medium-high heat. Add olive oil to skillet. Once olive oil is hot, add in vegetable mixture. Sauté vegetables for 3-5 minutes, stirring frequently. Remove mixture to a bowl and let cool. Refrigerate until ready to use.
- Place bread crumbs and milk in a medium bowl. Let sit for 20-30 minutes. Add in all remaining meatloaf ingredients (except venison) and cooked vegetable mixture. Stir until well combined.
- Add in ground venison and mix until well combined. Don’t overmix or your meatloaf could be tough. Refrigerate for 15-20 minutes to let the mixture set.
- Preheat grill to 250-300°F, using only 1 side of the grill.
- Form 5 even meatloafs on top of soaked hickory plank. Place plank on the side opposite of the lit burners. Cook for approximately 1 ½ hours or until internal temperature reaches 165°F. Serve with tomato jam and garnish with chopped parsley.
*Keep a spray bottle of water handy in case of flare-ups.