Baked Venison Meatloaf with Potato Puree

Ingredients

Steps

• 1

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

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• 2

  Combine all ingredients for meatloaf in a large bowl, mixing well. Form into a loaf shape and put in grill.

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  Ingredients

  • 2 Pound ground venison

  • 1 Pound ground pork

  • 1 Cup breadcrumbs

  • 1 Cup milk

  • 2 Tablespoon onion, diced small

  • 1/2 Teaspoon ground sage

  • 3 Tablespoon salt

  • 1 Tablespoon black pepper

  • 1/2 Tablespoon Thyme, minced

  • 1/2 Tablespoon parsley, minced

  • 1/2 Tablespoon chives, chopped

• 3

  Cook for 1 hour and 15 minutes and check the internal temperature; the internal temperature needs to be 160℉. Cook for an additional 15 minutes or until desired temperature is reached.

  Grill: 325 ˚F

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• 4

  Remove from grill and let rest for 10 to 15 minutes before slicing.

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• 5

  While meatloaf is cooking, prepare potato puree. Place potatoes and parsnips in a large pot and cover with water. Bring to a boil and cook until fork tender, approximately 10 to 15 minutes.

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  Ingredients

  • 1 1/2 Pound parsnips, peeled and diced into 1/2 inch pieces

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

• 6

  Drain potatoes and parsnips and return to pot. Add salt, cream butter and pepper and mash. Add additional salt and pepper to taste.

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  Ingredients

  • 2 Tablespoon kosher salt

  • 3/4 Cup heavy cream

  • 1/4 Cup butter

  • 1/4 Teaspoon ground black pepper

• 7

  Serve meatloaf with potato puree. Enjoy!

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