Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet PotatoPumpkin Hash

Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash

Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   18 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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

VENISON MEATLOAF

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.

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.

BLACKBERRY BBQ SAUCE

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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