baked venison meatloaf with potato puree
INGREDIENTS
2 Pound Venison, ground
1 Pound ground pork
1 Cup breadcrumbs
1 Cup milk
2 Tablespoon Onion, small diced
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
PREPARATION
Steps
1
When ready to cook, set the Z Grill 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.
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!