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Baked Venison Meatloaf with Potato Parsnip Mash

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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.

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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!

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