Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
venison meatloaf |
3/4 pound(s) ground venison |
6 slice(s) hickory smoked bacon |
1/2 egg |
1/2 8 ounce canned tomato sauce |
1/2 medium onion finely chopped |
1/2 can(s) dry bread crumbs |
3/4 teaspoon(s) salt |
1/16 teaspoon(s) pepper |
buffalo sweet potato/pumpkin hash |
1 cup(s) tropical food’s buffalo nuts |
1 sweet potato diced |
1 edible pumpkin diced |
2 tablespoon(s) butter melted |
salt and pepper to taste |
blackberry bbq sauce |
1/2 cup(s) blackberry preserves |
1 1/2 cup(s) ketchup |
1/8 cup(s) brown sugar |
1/8 teaspoon(s) cayenne pepper |
1/4 teaspoon(s) mustard powder |
2 teaspoon(s) red wine vinegar |
Directions:
1. VENISON MEATLOAF
2. In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper. Add venison and mix well. Roll and press into 6 rounds. Wrap meatloaf in one slice of bacon per round. Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.
3. BUFFALO SWEET POTATO/PUMPKIN HASH
4. Using a food processor, make powder out of Tropical Food’s Buffalo Nuts®. Cut both sweet potato and pumpkin into small dice. Melt butter in a large sauté pan. Add potato and pumpkin and sauté until soft, adding water as needed. Stir in Buffalo Nuts® powder, salt and pepper to taste.
5. BLACKBERRY BBQ SAUCE
6. In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.
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