BIson Meatloaf with Wild Game Rub

2 lbs ground bison

1 cup breadcrumbs (preferably fresh)

1/2 cup milk

1 large egg

1/2 cup grated carrot

1/4 cup ketchup (plus extra for topping)

3-4 tbsp Wild Game Rub (adjust to taste)

Optional: 1/2 cup shredded cheese (like cheddar or gouda)

Preparation: Preheat your smoker to 225°F (107°C). Use wood chips like hickory or applewood for a complementary flavor.
Mix Ingredients: In a large bowl, soak the breadcrumbs in milk for 5 minutes. Add the ground bison, egg, grated carrot, ketchup, and Wild Game Rub. If using cheese, add it as well. Mix gently to combine. Avoid overmixing to keep the meatloaf tender.
Form the Loaf: On a baking sheet lined with parchment paper, shape the mixture into a loaf. Alternatively, shape it in a loaf pan and then transfer it to the smoker rack.
Smoke the Meatloaf: Smoke for 2-3 hours, or until the internal temperature reaches 160°F (71°C). In the last 30 minutes, brush the top with extra ketchup for a glaze if desired.
Rest and Serve: Let the meatloaf rest for about 10 minutes before slicing. This step helps the juices redistribute.
Serving Suggestions: Pair the smoked bison meatloaf with sides like smoked vegetables, a rustic potato mash, or a fresh salad.