Antelope Meatloaf with Sage Gravy

With so much ground wild game in our freezer, I’m always creating new spins on classic recipes for an easy family meal. This antelope meatloaf uses a simple and basic list of ingredients that keeps the meatloaf moist and packed full of flavors such as sweet onion and melted mild cheddar cheese. Serve sliced meat with a savory sage gravy and a medley of mashed cauliflower, parsnip and sweet potato.

Ingredients

• 1 1/2 pounds ground antelope
• 1 sweet yellow onion, finely chopped
• 1 cup mild cheddar cheese, shredded
• 1/2 cup breadcrumbs
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 1/2 cups beef broth
• 1 tablespoon sage leaves, finely chopped
• 1/2 head of cauliflower florets
• 2 parsnips, peeled and chopped
• 2 sweet potatoes, peeled and cubed
• salt and pepper, to taste
• pinch of cayenne pepper (optional)

Directions

Pre-heat oven to 375 degrees. Combine ground antelope meat, onion, shredded cheese, breadcrumbs, egg, garlic powder, salt and pepper in a large bowl. Spray a 9×13 inch baking dish with non stick spray. Add ground meat to baking dish and shape your meatloaf. Cover loosely with foil and bake in oven for 45 minutes. Remove foil and continue to bake for 10 minutes or until done.

Add cauliflower florets, chopped parsnips and cubed sweet potatoes to a pot and cover with water. Bring to a boil over medium heat and cook until vegetables are soft, about 15 minutes. Remove from stove and drain. Heat pan on low heat and add 2 tablespoons butter. Add vegetables to melted butter and mash with a potato masher until semi-smooth. Season with salt, pepper and a pinch of cayenne pepper. Remove from heat.

Heat a sauce pan over low heat adding remaining butter. When the butter has melted, add the flour to the butter stirring at the same time. When a paste begins to form, slowly add beef broth stirring at the same time. Increase the heat to medium and continue to stir until bubbling. Reduce heat and add chopped sage leaves, salt and pepper to taste. (Note: add a few tablespoons of meatloaf drippings to the gravy to make it more savory.)

Serve sliced meat with gravy and a side of mashed vegetables.

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