Steps

• 1

  When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 2

  Make the Venison meatloaf. In a large bowl, add the venison, pork, breadcrumbs, onion, sage, salt, pepper, thyme, parsley, chives, and mix well. Form into a loaf shape and place on a rimmed baking sheet, or parchment-lined loaf pan.

• 3

  Insert the probe into the center of the meatloaf, avoiding touching the baking sheet. Place the baking sheet directly on the grill grates. Close the lid and cook until the internal temperature reaches 160℉, 1-1 1/2 hours.

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

  01:00

• 4

  Prepare the potato parsnip puree. In a large pot, add the potatoes and parsnips and cover with water. Bring to a boil, and cook until fork tender, 10-15 minutes.

  00:10

• 5

  Drain the potatoes and parsnips and return to pot, or a food processor. Add the salt, cream, butter, pepper, and mash or pulse to desired consistency. Add additional salt and pepper to taste. Keep warm for serving.

• 6

  Remove the meatloaf from the grill and let rest for 10-15 minutes before slicing. Serve meatloaf with potato and parsnip puree. Enjoy!