baked venison meatloaf with potato puree
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
When ready to cook, set the Z Grill to 325℉ and preheat, lid closed for 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℉. 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!