Venison Meatloaf with Blue Cheese, Horseradish Mashed Potatoes, and Port-Pear Sauce
- We Took Cooking by Cut to the Meatgistics Podcast - September 22, 2026
- LIVE! Cooking by Cut: The Wild Game Butchery and Cookbook We Wanted to Write - September 1, 2026
- World Sauces for Wild Game: Puerto Rican Pique - August 19, 2026
If you follow our podcast, then you may recall Episode 16 with Lee and Jake from ALLEN Company. If you don’t recall this one, then you can listen HERE. In this episode, I asked both guests to share their favorite wild game recipe, and they both sounded delicious. Jake’s choice was a recipe for Elk Blue Cheese Meatloaf, which sounded so delicious that I had to immediately make it at home. Since I didn’t have any elk on hand, I made due with ground venison, which worked like a charm!
I will tell you that you can certainly eat the meatloaf without the sauce or potatoes because the meatloaf is absolutely DELICIOUS. The other two items are also equally tasty and complement the meatloaf very well, so I do recommend making the full recipe if you can. The dish, overall, is not hard to prepare and makes great use of ground meat.
Serves 3-4
Also make with: any ground wild meat
Special Equipment: Oven, Loaf Pan, Stovetop
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Blue Cheese Venison Meatloaf with Horseradish Mashed Potatoes and Port Pear Reduction
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For the Meatloaf
2 lbs ground venison
1 small yellow onion, diced
2 eggs
1 cup blue cheese
1/2 cup breadcrumbs
1 tsp garlic powder
2 tsp Herb de Provence
1 tsp salt
1 tsp ground black pepper
- For the Horseradish Mashed Potatoes
4 lbs potatoes, peeled and cubed
1 tsp salt
1 tsp ground white pepper
1 tbsp + 1 tsp prepared horseradish
4 tbsp butter
Water for boiling
- For the Port Poached Pears
4 pears, peeled and halved
4 cups port
Minced chives for garnish
Preparation
- For the Meatloaf
- Preheat the oven to 350 degrees
- In a large mixing bowl, combine all meatloaf ingredients and mix well
- Oil a glass or metal loaf pan
- Add the mixture to the loaf pan and place in the oven
- Cook for 1 hour 15 minutes or until the internal temp is 165 degrees
- Prepare other items while waiting
- Remove the meatloaf from the oven and allow to cool for 20 minutes before slicing
- For the Horseradish Mashed Potatoes
- Bring a large pot of water to boil
- Carefully add the potatoes to the boiling water
- Allow the potatoes to cook until soft, approx. 30 mins
- Remove from heat and drain the water
- Return the potatoes to the pot and stir in salt, white pepper, horseradish, and butter
- Mix well and set aside.
- For the Port Poached Pears
- In a medium sauce pot, add the port and bring to a simmer
- Add the pears, cover, and reduce to low
- Allow to simmer for 20 minutes
- Remove the pears and reduce the sauce by half
- Slice the pear and set aside
- Serve the meatloaf slices atop the potatoes with the pears and sauce on top of the meatloaf. Garnish with minced chives.
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