Venison Meatloaf with Nuts and Fruits

Let’s dive into paleo meatloaf that features no grains, of course! I came into several pounds of ground venison from New Zealand, and I fashioned one of them into a meatloaf, and I sided it with root vegetables. It’s delicious, light, and easy to make. I made this for my meal today, and it was wonderful. Here’s how…

What You’ll Need

Venison Meatloaf With Root Vegetables

• 1 pound ground venison
• 1/3 cup minced onion
• 1/8 tsp minced garlic
• 20 whole almonds, chopped
• 1 tbsp chopped golden raisins
• 1 tbsp chopped dried cranberry
• 1 tsp soy sauce
• 1 tsp cinnamon
• 2 tbsp EVOO
• butter
• 12 thick parsnip slices, or more if your parsnip is narrow
• 1 large carrot, sliced thickly at an angle
• 1/4 tsp thyme leaves
• 1/2 tsp toasted sesame seeds
• 6 hazelnuts

How to Make It

1. Combine venison, onion, garlic, almonds, raisins, cranberries, soy, cinnamon, and EVOO in a bowl, mix very well, and refrigerate.
2. Pre-make the sides. Saute the carrot in butter on a medium fire, covered. Remove to a bowl, add thyme leaves, and toss well.
3. In the same pan, add more butter with the parsnip. Brown both sides lightly. When it’s mostly done, add the pre-toasted sesame needs, and mix well in the pan.
4. When you’re ready, pre-heat the oven to 500°F, fashion the meatloaf into a loaf, and add the hazelnuts on top. Drizzle the rest of the marinade on the hazelnuts. Put the meatloaf into the oven, and immediately reduce the temp to 325°F. It will take about 25 minutes for medium; take care to not overcook (venison cooks quickly).
5. When it’s still rare, remove, add the parsnips and carrots, and put it back in for 7 minutes.
6. Plate and enjoy! Make sure to use a rubber spatula to put the pan dripping on top of the loaf.

The Wrap

Venison Meatloaf With Root Vegetables close-up

This would pair marvelously with a Bordeaux rouge, or a stout or two.