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  • Baked Venison Meatloaf with Potato Puree
 
  • Baked Venison Meatloaf with Potato Puree
 

Baked Venison Meatloaf with Potato Puree

Baked Venison Meatloaf with Potato Puree
0.0
0.00Baked Venison Meatloaf with Potato Puree
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  • Difficulty3/5
  • Prep time20 mins
  • Cook time1 hr 45 mins
  • Serves8 - 12
  • HardwoodPecan

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.

Ingredients

Baked Venison Meatloaf with Potato Puree:

  • 2 lb ground venison
  • 1 lb ground pork
  • 1 cup bread crumbs
  • 1 cup milk
  • 2 tbsp onion, chopped
  • 1/2 tsp ground sage
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 1/2 tbsp fresh thyme, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1/2 tbsp fresh chives, chopped

Potato Puree:

  • 1 1/2 lb parsnips, peeled and cubed
  • 1 1/2 lb russet potatoes, peeled and cubed
  • 2 tbsp kosher salt
  • 3/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 tsp black pepper

Baked Venison Meatloaf with Potato Puree:

  • 2 lb ground venison
  • 1 lb ground pork
  • 1 cup bread crumbs
  • 1 cup milk
  • 2 tbsp onion, chopped
  • 1/2 tsp ground sage
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 1/2 tbsp fresh thyme, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1/2 tbsp fresh chives, chopped

Potato Puree:

  • 1 1/2 lb parsnips, peeled and cubed
  • 1 1/2 lb russet potatoes, peeled and cubed
  • 2 tbsp kosher salt
  • 3/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 tsp black pepper

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
 
Combine all ingredients for meatloaf in a large bowl, mixing well. Form into a loaf shape and put in grill. 

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

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

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. 

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

Serve meatloaf with potato puree. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty3/5
  • Prep time20 mins
  • Cook time1 hr 45 mins
  • Serves8 - 12
  • HardwoodPecan

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