Fig and Almond Cupcakes
Fig and Almond Cupcakes is an American dessert. This recipe makes 12 servings with 247 calories,
Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet PotatoPumpkin Hash
Details
- Serving Size: 6
- Weight Watchers: 18 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- VENISON MEATLOAF
- ¾ lb. ground venison
- 6 slices hickory smoked bacon
- ½ egg
- ½ medium onion, finely chopped
- ½ cup dry bread crumbs
- ¾ tsp. salt
- 1/16 tsp. pepper
- BUFFALO SWEET POTATO/PUMPKIN HASH
- 1 cup Tropical Food's Buffalo Nuts®
- 1 sweet potato, diced
- 1 edible pumpkin, diced
- 2 tbsp. butter, melted
- Salt and pepper to taste
- BLACKBERRY BBQ SAUCE
- ½ cup blackberry preserves
- 1 ½ cups ketchup
- 1/8 cup brown sugar
- 1/8 tsp. cayenne pepper
- ¼ tsp. mustard powder
- 2 tsp. red wine vinegar
Instructions
In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper.
Wrap meatloaf in one slice of bacon per round.
Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.
BUFFALO SWEET POTATO/PUMPKIN HASH
Using a food processor, make powder out of Tropical Foods Buffalo Nuts.
Cut both sweet potato and pumpkin into small dice.
Melt butter in a large saut pan.
Add potato and pumpkin and saut until soft, adding water as needed.
Stir in Buffalo Nuts powder, salt and pepper to taste.
Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.
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