The BBQ Ninja’s Wild Game Italian Meatloaf and Ash Potatoes

      Meatloaf:

• 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

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Grill-safe Pan
• Sharp Knief

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

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

3. Prepare the 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 potatoes directly into the lump charcoal coals and cook until fork tender.

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

6. Serve meatloaf over the ash potatoes. Enjoy!