Baked Venison Meatloaf with Potato Puree
By Traeger Kitchen
Fresh from the field meets fresh to your table. Thyme, sage, and parsley venison meatloaf, baked over pecan and served with the perfect creamy, buttery, parsnip and potato puree sidekick.
Prep Time
20 Minutes
Cook Time
1 Hours
30 Minutes
Pellets
Pecan
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Pound | Venison, ground |
| 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 |
| 1 1/2 Pound | Parsnips, Peeled and Cubed |
| 1 1/2 Pound | russet potatoes, peeled and cubed |
| 2 Tablespoon | kosher salt |
| 3/4 Cup | heavy cream |
| 1/4 Cup | butter |
| 1/4 Teaspoon | ground black pepper |
Step
1
When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
2
Combine all ingredients for meatloaf in a large bowl, mixing well. Form into a loaf shape and put in grill.
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.
325 ˚F / 163 ˚C
02:40
4
Remove from grill and let rest for 10 to 15 minutes before slicing.
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.
6
Drain potatoes and parsnips and return to pot. Add salt, cream butter and pepper and mash. Add additional salt and pepper to taste.
7
Serve meatloaf with potato puree. Enjoy!
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