Smoked Meatloaf Stuffed Peppers with Raspberry Chipotle BBQ Sauce
I am a big believer in the Hunt To Eat lifestyle and have really started to devote more of my time to this lifestyle. Growing up in southern Minnesota and spending most of my time hunting pheasants and deer, I have gained the utmost respect for conservation and the hunting lifestyle.
Some of my fondest memories are walking alongside my dad and our Springer Spaniel, Babe, pheasant hunting. I was tagging along with my dad long before I could legally carry a firearm. To get the full experience, my dad would let me carry my BB gun along on the hunt. This taught me the basics of gun safety and that the hunt wasn't all about the kill because let’s face it I didn't get to many with that BB gun. Although I was pretty confident, as any kid would be, that I actually hit a few of them. After long fall days in the field, we would come home to a nice hot meal and there was nothing better than mom’s meatloaf.
Mom’s classic meatloaf was never made with wild game but I decided why not give it a try. In addition, I decided to put a grown up twist on it and stuff it inside bell peppers and throw it on the smoker.
Smoked Meatloaf Stuffed Peppers with Raspberry Chipotle BBQ Sauce Ingredients
- 4 bell peppers
For the Meatloaf:
- 1lb ground venison
- ¾ cup rolled oats
- 1 10.75 oz. can tomato soup
- 1 egg
- ¼ tsp. black pepper
- ½ tsp. Lawry seasoning salt
- ½ small onion – diced
- 1 jalapeno – diced
- 1 Tbsp. rye whiskey
- 1 clove garlic – chopped
- 4 slices thick sliced bacon - chopped
- 1 tsp. Butter
For the Raspberry Chipotle BBQ Sauce:
- 1 10 oz. jar Raspberry Chipotle Jam
- 2 Tbsp. Rye Whiskey
- 1 tsp. Apple Cider Vinegar
- 1 Tbsp. BBQ Sauce (what every is your favorite, I used The Shed’s Sweet and Spicy)
Smoked Meatloaf Stuffed Peppers with Raspberry Chipotle BBQ Sauce Instructions:
- Preheat grill to 350 degrees Fahrenheit. For smoking I used a smoking tube with hickory pellets. Light tube 10 minutes prior to smoking.
- Cut tops off peppers and clean out membrane. Save tops.
- Chop bacon, garlic, onion, jalapeno, and pepper tops.
- Saute bacon, garlic, onion, jalapeno, pepper tops, in butter until browned
- Combine all ingredients for meatloaf and mix thoroughly.
- Stuff meatloaf mixture into peppers.
- Smoke peppers for approximately 1 hour or until internal temp reaches 160 degrees. For convenience, I placed peppers in an aluminum pan. This helps them remaining standing during cooking. Time may vary based on size of peppers.
- Combine jam and whiskey to saucepan. Flambé whiskey. Then add other ingredients.
- Glaze top of peppers with sauce the last 15 minutes of cooking.
- Serve with extra sauce and garnish with chopped chives.