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!

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