Baked Venison Meatloaf with Potato Puree

Traeger Kitchen


Baked Venison Meatloaf with Potato Puree

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Pecan

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

How many people are you serving?

8

Units of Measurement:

main
  • 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

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

  • 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

Steps

  • 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.
    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 Icon
    Grill325 ˚F
  • 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.
    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.
    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!

Cooking Notes

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