Mushroom and Potato Venison Meatloaf

 

Meatloaf is a great easy way when it comes to casual entertaining. The mix can be prepared in advance, and baked before serving. There’s no need to worry about the doneness of each portion of meat, and leftovers are always welcome the next day, by themselves or in a tasty sandwich.
This time, I’ve decided to use ground venison as the meat for the meatloaf, as it has a tasty, earthy flavor to it, that pairs well with bold flavors.
As the meat is quite lean, it’s always a good idea to mix it with other ingredients, that will make the texture more interesting and moister. For this, I chose some sautéed mushrooms, that enhanced its earthy flavor.
Another addition, were partially cooked white and sweet potatoes straws, that added both flavor and color to the meatloaves, and prevented them from becoming too dense.
For an even more interesting texture, I seasoned the mushrooms with “everything” mix, along with dried shallots and mustard seeds. All this was then flavored with Tamari sauce, whole grain mustard and ketchup, which rounded the flavors beautifully.
I baked the mixture in individual pans, which gave the meatloaves a nice tasty crust. These highly flavorful and aromatic meatloaves were perfect for a light lunch. Try them and enjoy.

Notes:
* The mushroom mix I’ve used here consisted of shitake, brown beech and oysters. Any other mushrooms can be used instead.
* “Everything” seasoning mix consists of equal amounts of dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt. It is also available in most stores, or online.

Makes: 4 small loaf pans, 4-8 portions
Prep time: 25 minutes
Baking time: 40 minutes

Ingredients:
2 medium sweet potatoes
2 large white potatoes
4 oz (113grams) mushroom mix (see notes)
1 Tbs oil
1 Tbs butter
1 Tbs “everything” mix (see notes)
1 Tbs dried shallots
1 tsp mustard seeds
¼ tsp freshly ground four peppers mix
1 lbs (450 grams) ground venison meat
½ tsp Old Bay seasoning
2 tsp ketchup
2 tsp Tamari (or soy) sauce
2 tsp whole grain mustard
½ tsp salt
½ tsp baking soda
For the topping:
1 Tbs Tamari (or soy sauce)
1 Tbs ketchup
1 Tbs whole grain mustard
1 Tbs brown sugar

1. Preheat the oven to 325F (165C). Prepare 4 small loaf pans.
2. Peel both sweet and white potatoes, and grate them into straws in a food processor. Place in a pot and cover with water. Bring to a boil, lower the heat to medium, and cook for 5-6 minutes, until the potatoes soften, but still keep their shape. Drain and measure 2 packed cups for the meatloaf. (Cook the rest to a puree, with butter and half and half, to serve with the meatloaf. )
3. Roughly chop the mushrooms. Heat the oil and butter in a medium pan, over medium-high heat. Add the mushrooms, mix and sauté for 2-3 minutes. Add the “everything” mix, dried shallots, mustard seeds and pepper, and sauté for a couple more minutes. Let cool to room temperature.
4. In a large bowl, mix the ground venison, sautéed mushrooms, 2 cups partially cooked potatoes, Old Bay, ketchup, Tamari, mustard, salt and baking soda. Mix gently, and divide between the four pans.
5. In a small bowl, mix Tamari, ketchup, mustard and brown sugar, and brush the tops with the mixture. Place on a large pan, and bake for about 40 minutes, until the meatloaves are cooked through.
6. Serve with the potato puree, and a green salad.