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–+ servings

Apple-Sage Smoked Venison Meatloaf with Roasted Root Vegetables

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground venison
  • 1 small apple, peeled and grated
  • 1 small yellow onion, finely diced
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons milk
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 12 ounces baby potatoes, halved
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon smoked paprika

fremgangsmåte
 

  • Preheat the smoker to 250°F. Use a mild wood such as applewood. Line a rimmed baking sheet with foil or use a smoker-safe roasting pan.
  • In a large bowl, combine the ground venison, grated apple, diced onion, egg, breadcrumbs, milk, sage, salt, and black pepper. Mix gently until just combined. Shape the mixture into a compact loaf and place it in the center of the prepared pan.
  • In a separate bowl, toss the carrots, parsnips, and potatoes with the remaining olive oil, thyme, and smoked paprika. Arrange them around the meatloaf in a single layer so they roast evenly.
  • Smoke the pan until the center of the meatloaf reaches 160°F and the vegetables are tender, about 1 1/2 to 2 hours. Stir the vegetables once during cooking. If they soften before the loaf is ready, remove them and keep them warm.
  • Let the meatloaf rest for 10 minutes before slicing. Serve it with the roasted root vegetables.

merknader

Grated apple adds moisture without making the loaf taste overly sweet, so drain it only if it is very wet. Keep the meat mixture loosely packed to help the venison stay tender, and use a meat thermometer to check the center rather than relying on color.
Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Mixing Bowl, Meat Thermometer