Skip to Main Content
Find a Store
Support
Baked Venison Meatloaf with Potato Parsnip Mash

Baked Venison Meatloaf with Potato Parsnip Mash

By Traeger Kitchen

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.

Prep Time

20 Min

Cook Time

1 Hr
30 Min

Pellets

Pecan

Ingredients

This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
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

Steps

  • 1

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

    325 ˚F / 163 ˚C

  • 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.

  • 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 / 163 ˚C

    160 ˚F / 71 ˚C

    01:00

  • 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.

    00:10

  • 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.

  • 6

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

My Notes

In order to add notes for this recipe, you must log in or create an account.