Wild Game Italian Meatloaf and Ash Potatoes



2lbs mix of ground elk, bison, venison and wild boar (1/2 pound each)/ www.gamekeepermeats.com

2 cups Portobello mushroom pureed

2 8oz cans of sliced black olives

1tbls of minced garlic

1tbls of Italian seasoning

1cup of Italian bread crumbs

2 eggs

1tbls of sugar

1tbls of Killer Hog AP Rub/ www.killerhogs.com

1 can of Roasted Garlic cream of mushroom soup

Ash Potato’s: 

2lbs of medium red and gold potato’s

1 stick of salted butter

1 cup heavy cream

1tbls of minced garlic


1.Combine all the meatloaf ingredients in a large bowl. Reserve the soup to top meatloaf with later.

2.Make into a loaf in a large iron skillet and its ready to add to the smoker.

3.Prepare smoker to cook at 350-375 using apple wood chips. Cook 1 to 1 ½ hours until the internal temp of the loaf is 165 degrees. Top loaf with the soup mix in the last 15 minutes of cooking.

4.Place potato’s directly into the lump charcoal coals and cook until fork tender.

5.Combine butter, cream and garlic in a bowl then potato’s and mash together. Can add more cream to get to desired consistency.

6.Serve Meatloaf over the ash potato’s. Enjoy!

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