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–+ servings

Maple-Mustard Venison Meatloaf with Roasted Root Vegetables

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground venison
  • 1/2 pound ground pork
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/3 cup finely diced yellow onion
  • 2 tablespoons milk
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup pure maple syrup, divided
  • 3 tablespoons Dijon mustard, 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
  • 2 tablespoons olive oil

fremgangsmåte
 

  • Preheat the pellet smoker to 275°F. Set out a rimmed sheet pan that will fit inside the smoker.
  • In a large bowl, combine the venison, ground pork, egg, breadcrumbs, onion, milk, thyme, salt, and black pepper. Mix gently with your hands just until combined. Shape the mixture into a compact loaf and place it in the center of the sheet pan.
  • In a small bowl, stir together 2 tablespoons of the maple syrup and 2 tablespoons of the Dijon mustard. Brush half of this mixture over the meatloaf, reserving the rest for later.
  • In a bowl, toss the carrots, parsnips, and potatoes with the olive oil, the remaining 2 tablespoons of maple syrup, and the remaining 1 tablespoon of Dijon mustard. Arrange the vegetables around the meatloaf in a single layer.
  • Place the pan in the smoker. Cook until the meatloaf reaches an internal temperature of 160°F in the center and the vegetables are tender, about 1 1/2 to 2 hours. Check the loaf with an instant-read thermometer rather than relying only on the cooking time.
  • Brush the meatloaf with the reserved maple-mustard mixture during the last 15 minutes of cooking. Remove the pan from the smoker and let the loaf rest for 10 minutes before slicing. Serve with the roasted vegetables.

merknader

Mix the meatloaf gently so it stays tender, and keep the loaf shape fairly even for more consistent smoking. If the vegetables finish before the meatloaf, transfer them to a covered serving dish while the loaf continues cooking. Leftovers reheat well in a covered dish with a spoonful of water to help keep the venison moist.
Course: Main Course
Cuisine: American
Equipment: Pellet Smoker, Rimmed Sheet Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer