Venison Meatloaf With Blackberry Bbq Sauce And Buffalo Sweet Potato/Pumpkin Hash

• VENISON MEATLOAF
• 3/4 lb. ground venison
• 6 slices hickory smoked bacon
• 1/2 egg
• 1/2, 8 ounce canned tomato sauce
• 1/2 medium onion, finely chopped
• 1/2 cup dry bread crumbs
• 3/4 tsp. salt
• 1/16 tsp. pepper
• BUFFALO SWEET POTATO/PUMPKIN HASH
• 1 cup Tropical Food's Buffalo Nuts(R)
• 1 sweet potato, diced
• 1 edible pumpkin, diced
• 2 tbsp. butter, melted
• Salt and pepper to taste
• BLACKBERRY BBQ SAUCE
• 1/2 cup blackberry preserves
• 1 1/2 cups ketchup
• 1/8 cup brown sugar
• 1/8 tsp. cayenne pepper
• 1/4 tsp. mustard powder
• 2 tsp. red wine vinegar

1. VENISON MEATLOAF
2. In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper.
3. Add venison and mix well. Roll and press into 6 rounds.
4. Wrap meatloaf in one slice of bacon per round.
5. Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.
6. BUFFALO SWEET POTATO/PUMPKIN HASH
7. Using a food processor, make powder out of Tropical Food's Buffalo Nuts(R). Cut both sweet potato and pumpkin into small dice.
8. Melt butter in a large saute pan.
9. Add potato and pumpkin and saute until soft, adding water as needed.
10. Stir in Buffalo Nuts(R) powder, salt and pepper to taste.
11. BLACKBERRY BBQ SAUCE
12. In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar.
13. Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.

meatloaf, ground venison, hickory smoked bacon, egg, tomato sauce, onion, bread crumbs, salt, pepper, buffalo sweet, sweet potato, pumpkin, butter, salt, bbq sauce, blackberry preserves, ketchup, brown sugar, cayenne pepper, ubc, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/venison-meatloaf-with-blackberry-bbq-sauce-and-buffalo-sweet-potato-pumpkin-hash-52242031 (may not work)