Nebraska BBQ Elk Meatloaf on the Arteflame Grill

Introduction

Take your grilling game to the next level with this juicy Nebraska BBQ Elk Meatloaf made entirely on the Arteflame grill. We reverse sear the elk meatloaf for maximum tenderness and flavor, basting it with smoky BBQ sauce as it finishes on the griddle. Forget the oven—this meatloaf is grilled to perfection over wood fire with minimal cleanup!

Ingredients

• 2 lbs ground elk meat
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 egg
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup your favorite smoky BBQ sauce (plus extra for basting)
• 2 tbsp unsalted butter
• Vegetable oil (for lighting grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the center of the Arteflame grill.
3. Stack firewood over the oiled napkins.
4. Light the napkins. Allow the grill to heat up for about 20 minutes.
5. The center grill grate will reach over 1,000°F for searing; the outer cooktop will form natural heat zones for controlled cooking.

Step 2: Prepare the Meatloaf

1. In a large mixing bowl, combine the ground elk, breadcrumbs, milk, egg, chopped onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
3. Form the mixture into a loaf shape.

Step 3: Sear the Meatloaf

1. Add a tablespoon of butter to the center grill grate.
2. Carefully place the formed meatloaf on the center grate to get a quick sear on all sides. This helps lock in the juices and gives that crisp, caramelized crust.
3. Use tongs and a spatula to rotate the loaf, searing each side for 1-2 minutes.

Step 4: Slow Cook on the Flat Top

1. Move the meatloaf to the flat cooktop area of the Arteflame, closer to the outer zone for a lower heat.
2. Place a few pats of butter underneath to aid in cooking and flavor.
3. Begin basting the meatloaf with BBQ sauce every 10 minutes for the next 30-40 minutes.
4. Use a meat thermometer to monitor internal temperature. Remove the meatloaf when it reaches 150°F (it will rise to 165°F while resting).

Step 5: Rest and Serve

1. Let the meatloaf rest for 10-15 minutes, allowing juices to redistribute.
2. Slice and serve hot, optionally drizzling with more warm BBQ sauce.

Tips

• Always monitor the grill’s heat by keeping food closer to or farther from the center grate as needed.
• Don’t skip the searing step—the high heat locks in juices and boosts flavor.
• Butter gives a deeper, richer flavor on the flat cooktop. Avoid olive oil for this recipe.
• A meat thermometer is your best friend—don’t rely on guesswork.
• Since the grill is large enough, grill your sides (veggies, potatoes, corn) alongside the meatloaf on the flat top griddle.

Variations

1. Spicy Chipotle Elk Meatloaf: Add minced chipotle peppers in adobo and a pinch of cayenne to the mix, and use a spicy BBQ sauce.
2. Bacon-Wrapped Elk Meatloaf: Wrap the formed loaf in thin-cut smoked bacon before searing. The bacon crisps beautifully on the flat top.
3. Mushroom & Swiss Elk Meatloaf: Fold sautéed mushrooms and shredded Swiss cheese into the meat. Top with garlic herb butter while basting.
4. Maple Glazed Elk Meatloaf: Swap BBQ sauce for a maple-balsamic glaze for a sweeter, caramelized finish.
5. Tex-Mex Elk Meatloaf: Add black beans, corn, and taco spices. Serve with avocado crema and grilled peppers.

Best pairings

• Charred corn on the cob with cumin butter
• Grilled asparagus or green beans
• Sweet potato wedges grilled on the flat top
• Smoky mac 'n' cheese (can be heated in cast iron on the flat top)
• Bold red wines like Zinfandel or a robust Malbec
• Craft beer - go for a smoked porter or a dark ale

Conclusion

This Nebraska BBQ Elk Meatloaf is a bold, smoky twist on comfort food, made entirely on the Arteflame Grill for authentic wood-fired flavor. Juicy, flavorful, and kissed with smoke and sear—this is meatloaf redefined. Say goodbye to baking pans and ovens, and hello to open flame perfection.