Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash

CHEF
Johnson & Wales Senior Matthew Shepard

TROPICAL FOODS INGREDIENT
Buffalo Nuts®

PREPARATION TIME
30 minutes

COOKING TIME
1 hour

SERVINGS: 6

INGREDIENTS
VENISON MEATLOAF
¾ lb. ground venison
6 slices hickory smoked bacon
½ egg
½, 8 ounce canned tomato sauce
½ medium onion, finely chopped
½ cup dry bread crumbs
¾ tsp. salt
1/16 tsp. pepper

BUFFALO SWEET POTATO/PUMPKIN HASH
1 cup Buffalo Nuts®
1 sweet potato, diced
1 edible pumpkin, diced
2 tbsp. butter, melted
Salt and pepper to taste

BLACKBERRY BBQ SAUCE
½ cup blackberry preserves
1 ½ cups ketchup
1/8 cup brown sugar
1/8 tsp. cayenne pepper
¼ tsp. mustard powder
2 tsp. red wine vinegar
INSTRUCTIONS
VENISON MEATLOAF
In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper.  Add venison and mix well. Roll and press into 6 rounds. Wrap meatloaf in one slice of bacon per round. Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.

BUFFALO SWEET POTATO/PUMPKIN HASH
Using a food processor, make powder out of Buffalo Nuts®. Cut both sweet potato and pumpkin into small dice.  Melt butter in a large sauté pan. Add potato and pumpkin and sauté until soft, adding water as needed. Stir in Buffalo Nuts® powder, salt and pepper to taste.

BLACKBERRY BBQ SAUCE
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.