Grilled Venison Meatloaf Slices - North Dakota Style

Introduction

Grilled venison meatloaf slices, kissed with smokiness and seared to steakhouse perfection on the Arteflame grill, bring a bold North Dakota flavor to your table. This recipe transforms leftover or freshly made meatloaf into thick-cut slices with a rich crust, thanks to searing at 1,000°F on the center grill grate. With reverse searing and the flavor-enhancing griddle surface, every bite is juicy, tender, and infused with irresistible wild game flavor.

Ingredients

• 1 venison meatloaf, chilled and sliced into 1-inch thick slices
• 2 tbsp salted butter
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Fresh chopped parsley (optional for garnish)

Instructions

Step 1: Fire up your Arteflame Grill

1. Place three folded paper napkins in the center of the Arteflame grill bowl.
2. Drizzle with a bit of vegetable oil.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire burn down—ready to cook in about 20 minutes.

Step 2: Prepare the Meatloaf Slices

1. While the grill heats up, brush both sides of the meatloaf slices with melted butter.
2. Sprinkle with garlic powder, onion powder, salt, and pepper.
3. Drizzle Worcestershire sauce lightly on top for extra umami flavor.

Step 3: Sear the Meatloaf Slices

1. When the center grill grate reaches about 1,000°F, place the venison slices directly on it.
2. Sear each side for 60–90 seconds just to create a beautiful crust and lock in the juices.
3. Use long tongs to avoid burns and to move the meat easily.

Step 4: Reverse Sear on the Flat Griddle

1. After both sides have seared, move the slices to the flat cooktop griddle closer to the outer edge where the temperature is slightly lower.
2. Cook until the internal temperature reaches 145°F for medium-rare or your desired doneness.
3. Remember to remove the slices from the grill when they reach 130°F—carryover cooking will handle the rest.

Step 5: Garnish and Serve

1. Let slices rest for 5 minutes on a warm platter.
2. Garnish with chopped parsley and serve hot.

Tips

• Always start with chilled meatloaf to get cleaner, sturdier slices.
• Use only butter for grilling—it infuses richness and helps crust formation.
• Try grilling vegetables like asparagus or onions on the outer griddle zone while the meatloaf slices finish cooking.
• Use a meat thermometer to guarantee the perfect doneness.
• Cooking everything directly on the Arteflame eliminates clean up—just scrape the griddle surface!

Variations

1. BBQ Glazed Venison: Brush slices with your favorite North Dakota-style BBQ sauce before searing for a sticky, smoky flavor.
2. Spicy Southwest Style: Add a spice rub of smoked paprika, cumin, and chili powder for a bold kick.
3. Maple Bacon Twist: Wrap meatloaf slices in thin strips of bacon, then baste with real North Dakota maple syrup while cooking.
4. Mushroom & Swiss: Top with sautéed mushrooms and a slice of Swiss cheese during the final minutes of griddle cooking.
5. Herb Butter Infused: Mix fresh thyme, rosemary, and minced garlic into softened butter and brush over meatloaf as it grills.

Best pairings

• Grilled sweet corn brushed with butter
• Cast iron skillet potatoes on the outer cooktop zone
• Charred Brussels sprouts with cracked black pepper
• Cold North Dakota lager or craft beer
• Rustic sourdough bread grilled with garlic butter

Conclusion

Grilling venison meatloaf slices on the Arteflame is a fantastic way to savor the bold, natural flavors of the Midwest. The reverse searing method gives you total control over texture and taste—crusted outside, tender and juicy inside. Whether you're reimagining leftovers or making meatloaf from scratch, the Arteflame makes it an outdoor experience worth repeating.