Venison Meatloaf With Blackberry Bbq Sauce And Buff

Name: Venison Meatloaf With Blackberry Bbq Sauce And Buffalo Sweet Potato/Pumpkin Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VENISON MEATLOAF; 3/4 lb. ground venison; 6 slices hickory smoked bacon; 1/2 egg; 1/2, 8 ounce canned tomato sauce; 1/2 medium onion, finely chopped; 1/2 cup dry bread crumbs; 3/4 tsp. salt; 1/16 tsp. pepper; BUFFALO SWEET POTATO/PUMPKIN HASH; 1 cup Tropical Food's Buffalo Nuts(R); 1 sweet potato, diced; 1 edible pumpkin, diced; 2 tbsp. butter, melted; Salt and pepper to taste; BLACKBERRY BBQ SAUCE; 1/2 cup blackberry preserves; 1 1/2 cups ketchup; 1/8 cup brown sugar; 1/8 tsp. cayenne pepper; 1/4 tsp. mustard powder; 2 tsp. red wine vinegar

Servings: persons

VENISON MEATLOAF
3/4 lb. ground venison
6 slices hickory smoked bacon
1/2 egg
1/2, 8 ounce canned tomato sauce
1/2 medium onion, finely chopped
1/2 cup dry bread crumbs
3/4 tsp. salt
1/16 tsp. pepper
BUFFALO SWEET POTATO/PUMPKIN HASH
1 cup Tropical Food's Buffalo Nuts(R)
1 sweet potato, diced
1 edible pumpkin, diced
2 tbsp. butter, melted
Salt and pepper to taste
BLACKBERRY BBQ SAUCE
1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup brown sugar
1/8 tsp. cayenne pepper
1/4 tsp. mustard powder
2 tsp. red wine vinegar

1
VENISON MEATLOAF
2
In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper.
3
Add venison and mix well. Roll and press into 6 rounds.
4
Wrap meatloaf in one slice of bacon per round.
5
Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.
6
BUFFALO SWEET POTATO/PUMPKIN HASH
7
Using a food processor, make powder out of Tropical Food's Buffalo Nuts(R). Cut both sweet potato and pumpkin into small dice.
8
Melt butter in a large saute pan.
9
Add potato and pumpkin and saute until soft, adding water as needed.
10
Stir in Buffalo Nuts(R) powder, salt and pepper to taste.
11
BLACKBERRY BBQ SAUCE
12
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar.
13
Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: VENISON MEATLOAF, 3/4 lb. ground venison, 6 slices hickory smoked bacon, 1/2 egg, and more.

Yes, Venison Meatloaf With Blackberry Bbq Sauce And Buffalo Sweet Potato/Pumpkin Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Meatloaf With Blackberry Bbq Sauce And Buffalo Sweet Potato/Pumpkin Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions