i'm planning to make a venison meatloaf tomorrow and cook it up on our pellet grill here at work. I'm pretty well versed in the whole meatloafing and using the grill, but I've not done it with venison before. I'm a bit concerned that the lean-ness of the meat will have some impact on the whole "loafing" process. I planned on adding an extra egg (above and beyond my beef meatloaf recipe, which is not too shabby btw, makes my wife bitter that my meatloaf is superior to her meatloaf). Anyone have a trick for this quandry, or am I just overthinking this? thank you much...deer eating people.