Rustic Venison Meatloaf with Blackberry BBQ & Sweet Potato Hash











This rustic Venison Meatloaf paired with a tangy Blackberry BBQ Sauce and a hearty Buffalo Sweet Potato/Pumpkin Hash is a game-changer. It's a delightful mix of savory, sweet, and a touch of spice, making it a perfect main course that stands out. Dive into this heartwarming dish that promises a burst of flavors with every bite!


Step 1: Prepare the Meatloaf Mix

In a large mixing bowl, start by lightly beating the egg. Mix in the tomato sauce, chopped onion, and bread crumbs. Season with salt and pepper according to your preference. Add the ground venison to the bowl and mix well to ensure the flavors meld together beautifully.
Pro Tip: Make sure not to overmix to keep the meatloaf tender.

Step 2: Shape and Wrap

Divide the meatloaf mixture into six equal portions. Gently roll and press each portion into rounds. Carefully wrap each meatloaf round with a slice of bacon. The bacon not only adds a layer of flavor but also keeps the meatloaf moist while baking.
Pro Tip: Secure the bacon with toothpicks to keep it wrapped around the meatloaf during cooking.

Step 3: Bake the Meatloaf

Preheat your oven to 350°F (175°C). Place the bacon-wrapped meatloaf rounds on a baking tray. Bake, uncovered, for 15 minutes or until a meat thermometer inserted into the center reads 160°F (71°C). This ensures your meatloaf is cooked to perfection, juicy and safe to eat.
Pro Tip: Let the meatloaf rest for a few minutes before serving to allow the juices to redistribute.

Step 4: Prepare the Blackberry BBQ Sauce

While the meatloaf is baking, prepare the blackberry BBQ sauce. In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, a dash of cayenne pepper, mustard powder, and red wine vinegar. This unique sauce brings a tangy, sweet, and slightly spicy kick that complements the venison wonderfully.
Pro Tip: Adjust the amount of cayenne pepper based on your preference for spice.

Step 5: Make the Sweet Potato/Pumpkin Hash

In a large sauté pan, melt the butter over medium heat. Add the diced sweet potato and pumpkin, sautéing until they start to soften. If the mixture appears too dry, add a little water to help them cook evenly. Lastly, stir in the Buffalo Nuts powder if available, and season with salt and pepper to your liking. The hash serves as a hearty, flavorful base for the venison meatloaf, adding beautiful colors and layers of flavor.
Pro Tip: For extra crunch, add some diced apples to the hash during the last few minutes of cooking.

Step 6: Serve the Dish

To serve, plate a generous spoonful of the sweet potato/pumpkin hash. Top with a bacon-wrapped venison meatloaf round and drizzle with the homemade blackberry BBQ sauce. The combination of flavors and textures in this dish is sure to delight everyone at your table.
Pro Tip: Garnish with fresh herbs like parsley or thyme for an added touch of freshness.