Venison Meatloaf Topped with Horseradish Mashed Potatoes

When I came across some ground venison at the local butcher shop, I knew I had to buy some and re-live my childhood just a bit. When I was a child, my dad would go hunting each year.

During Dad’s week away, my mom would spoil my brother and I. We got to watch more TV than usual and stay up late. I liked to stay up late and spend time with the family dog, Rocky (I needed an excuse to share this adorable picture I came across while cleaning this week!). We weren’t allowed to go out for walks after dark, so I would work on teaching him tricks, chasing each other around the living room, and snuggling (even when he got bigger, he still liked to snuggle. There were a few years where I’m pretty sure the dog was bigger than me).

9-year-old me and Rocky (somewhere around 15-weeks old at the time), both looking a bit sleepy.

Most years, Dad would come home with some tasty venison. I always tried my best not to imagine that what I was eating what was once a cute deer. I still try not to think about it too much. The only things I recall my parents cooking with the venison were jerky (we had our own dehydrator) and chili. More recently, we make meatloaf.

Because it’s been a cold, rainy week around here, I decided that some comfort food was in order. And venison meatloaf hit the spot! But I did go a bit overboard. I made a double-batch of meatloaf. After 5 days of eating meatloaf, I took a few leftover pieces to some friends. The remaining slices have been put in the freezer for the coming weeks.

While I’ve since come up with my own recipe for venison meatloaf — no matter how it is spiced — it reminds me of my childhood.

Venison Meatloaf Topped with Horseradish Mashed Potatoes

Venison Meatloaf

Ingredients

  • 2 pounds ground venison – approximate cost $20.00
  • 1 cup breadcrumbs – approximate cost $1.00
  • 2 teaspoons sea salt – approximate cost $0.05
  • 1 teaspoon cane sugar – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.10
  • 3 teaspoons paprika – approximate cost $0.25
  • 1/2 teaspoon allspice – approximate cost $0.10
  • 1/4 teaspoon nutmeg – approximate cost $0.10
  • 3 cloves garlic, minced – approximate cost $0.30
  • 1 can diced tomatoes, drained – approximate cost $1.25
  • 4 large eggs – approximate cost $1.20

Method

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the breadcrumbs, sea salt, cane sugar, black pepper, paprika, allspice, nutmeg, and garlic in a large mixing bowl.
  3. Add the ground venison, tomatoes, and eggs.
  4. Mix until well combined.
  5. Divide mixture into two.
  6. Form into two loaf shapes.
  7. Place into a loaf pan.
  8. Bake for 45 minutes (this is a great time to start preparing the horseradish mashed potatoes).
  9. Remove from oven.
  10. Top the meatloaves with the horseradish mashed potatoes.
  11. Return to oven and bake for an additional 15-20 minutes (or until cooked through).
  12. Broil for a few minutes so the potatoes are crispy and golden (Watch it closely though, they can burn quickly if you aren’t paying attention).
  13. Remove from oven.
  14. Allow to sit at room temperature for about 10 minutes.
  15. Serve and enjoy!

Horseradish Mashed Potatoes

Ingredients

  • 4 large potatoes – approximate cost $2.00
  • 1/2 cup butter – approximate cost $1.00
  • 2 tablespoons spicy horseradish – approximate cost $0.30

Method

  1. Optional: Peel skin off of the potatoes  (I left the skins on).
  2. Bring a large pot of water to a boil.
  3. Slice potatoes into bite-sized pieces.
  4. Boil potatoes until they can be easily pierced with a fork (approximately 15 minutes).
  5. Drain water.
  6. Combine potatoes, horseradish, and butter.
  7. Mash until well-combined.

Makes about 16 servings (approximate cost: $1.73 per serving).

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Spicy Chipotle Meatloaf Topped with Potatoes Whipped with Horseradish

While in Virgina last month, one of our meals was a large buffet. My two favourite items at the buffet were the meatloaf with chipotle sauce and the mashed potatoes with horseradish. These two items were surprisingly delicious when mixed together. So, I decided to try to recreate the food at home. And you know what? It was way too spicy! I can handle a medium-spicy dish. Bryan can handle super spicy dishes. Even he told me that  my first attempt at recreating the food was delicious, but way too spicy. And it got more spicy the longer I let it sit in the fridge.

I was disappointed, but I’ll be trying this again soon (with fewer chipotle peppers and a milder horseradish). Despite the spiciness, I tried to eat one small piece at a time. A glass of almond milk at the ready.

What’s your favourite spicy dish? Have you ever made it too spicy to eat? How did you tone it down enough to enjoy it?

I’ve adjusted the portions in this recipe to reflect a milder version that I will be making next time.

Enjoy! I’m off to enjoy the last day of this gorgeous holiday weekend!

Spicy Chipotle Meatloaf Topped with Potatoes Whipped with Horseradish

Ingredients

  • 2 pounds lean ground beef – approximate cost $6.00
  • 2 large eggs – approximate cost $0.50
  • 4 slices of bread – approximate cost $0.25
  • 4 cloves of garlic – approximate cost $0.40
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.05
  • 4 tomatoes – approximate cost $1.50
  • 3 ounces of chipotle peppers (in adobo sauce) – approximate cost $1.50
  • 8 medium-sized potatoes – approximate cost $2.00
  • 2 tablespoons horseradish – approximate cost $0.75
  • 1/4 cup butter – approximate cost $0.75
  • 1/2 cup milk – approximate cost $0.50

Method

  1. Prepare the chipotle sauce.
    1. Roast the tomatoes (I broiled them in the toaster oven for about 10 minutes on each side).
    2. Allow tomatoes to cool.
    3. Optional: Peel the skin off of the tomatoes (I left the skins on).
    4. Combine the roasted tomatoes and chipotle peppers in a blender.
    5. Blend until combined into a thick sauce.
  2. Prepare the meatloaf.
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Place bread slices, salt, and pepper in a food processor and grate into fine crumbs (alternately tear bread into very small pieces or purchase breadcrumbs).
    3. Mince garlic.
    4. Combine the ground beef, garlic, eggs, and breadcrumbs in a large mixing bowl.
    5. Move meatloaf mixture into a 9×13 baking dish and press into an even layer.
    6. Bake until cooked through (approximately 35-45 minutes).
  3. Prepare the whipped potatoes.
    1. Optional: Peel skin off of the potatoes  (I left the skins on).
    2. Bring a large pot of water to a boil.
    3. Slice potatoes into quarters.
    4. Boil potatoes until they can be easily pierced with a fork (approximately 15 minutes).
    5. Drain water.
    6. Combine potatoes, horseradish, butter, and milk.
    7. Whip with a hand mixer until well-combined.
  4. Put it all together.
    1. Top cooked meatloaf with a layer of the chipotle sauce.
    2. Add a layer of whipped potatoes on top of the chipotle sauce.
    3. Bake for an additional 15-20 minutes (or until the potatoes are browned).

Makes 8 servings (approximate cost: $1.78 per serving).

meatloaf, chipotle sauce, and horseradish whipped potatoes ready for the oven

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