We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Baked Venison Meatloaf with Potato Parsnip Mash

20

1

Pecan

Fresh from the field meets fresh to your table. Thyme, sage, and parsley venison meatloaf is baked over pecan and served with the perfect creamy, buttery, parsnip and potato puree sidekick.

8

Activating this element will cause content on the page to be updated.

:

Venison Meatloaf

  • 2 Pound ground venison

  • 1 Pound ground pork

  • 1 Cup bread crumbs

  • 1 Cup milk

  • 2 Tablespoon onion, chopped

  • 1/2 Teaspoon ground sage

  • 1 Tablespoon kosher salt, or to taste

  • 1 Tablespoon black pepper

  • 1 1/2 Teaspoon fresh thyme, chopped

  • 1 1/2 Teaspoon Fresh parsley, chopped

  • 1 1/2 Tablespoon Fresh chives, chopped

Potato Parsnip Puree

  • 1 1/2 Pound Parsnips, peeled and cubed

  • 1 1/2 Pound russet potatoes, peeled and cubed

  • 1 Tablespoon kosher salt, or to taste

  • 3/4 Cup heavy cream

  • 1/4 Cup unsalted butter

  • 1/4 Teaspoon black pepper

  • 1

    When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.

    325 ˚F

  • 2

    Make the Venison meatloaf. In a large bowl, add the venison, pork, breadcrumbs, onion, sage, salt, pepper, thyme, parsley, chives, and mix well. Form into a loaf shape and place on a rimmed baking sheet, or parchment-lined loaf pan.

    • 2 Pound ground venison

    • 1 Pound ground pork

    • 1 Cup bread crumbs

    • 1 Cup milk

    • 2 Tablespoon onion, chopped

    • 1/2 Teaspoon ground sage

    • 1 Tablespoon kosher salt, or to taste

    • 1 Tablespoon black pepper

    • 1 1/2 Teaspoon fresh thyme, chopped

    • 1 1/2 Teaspoon Fresh parsley, chopped

    • 1 1/2 Tablespoon Fresh chives, chopped

  • 3

    Insert the probe into the center of the meatloaf, avoiding touching the baking sheet. Place the baking sheet directly on the grill grates. Close the lid and cook until the internal temperature reaches 160℉, 1-1 1/2 hours.

    325 ˚F

    160 ˚F

  • 4

    Prepare the potato parsnip puree. In a large pot, add the potatoes and parsnips and cover with water. Bring to a boil, and cook until fork tender, 10-15 minutes.

    • 1 1/2 Pound Parsnips, peeled and cubed

    • 1 1/2 Pound russet potatoes, peeled and cubed

  • 5

    Drain the potatoes and parsnips and return to pot, or a food processor. Add the salt, cream, butter, pepper, and mash or pulse to desired consistency. Add additional salt and pepper to taste. Keep warm for serving.

    • 1 Tablespoon kosher salt, or to taste

    • 3/4 Cup heavy cream

    • 1/4 Cup unsalted butter

    • 1/4 Teaspoon black pepper

  • 6

    Remove the meatloaf from the grill and let rest for 10-15 minutes before slicing. Serve meatloaf with potato and parsnip puree. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.