Antelope Meatloaf with Greens and Tater Tots

Antelope Meatloaf with Braised Greens and Tater Tots
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This antelope meatloaf topped with garden fresh swiss chard, kale and leeks was a hit for dinner. To add something alongside the meal, I had 1 large russet potato in the fridge which wasn’t enough to make mashed potatoes for both of us, so I improvised and made homemade tater tots instead. It was really simple taking the same concept as making mashed potatoes but shaping them into bite sized tots, rolling them in grated parmesan cheese and baking them. I would have opted to fry them but didn’t have enough oil.

Ingredients

  • 1.5 lbs ground antelope
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 3/4 cup dry cornbread stuffing mix (Stove Top)
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon chopped fresh chives (optional)
  • 1 cup swiss chard roughly chopped
  • 1 cup kale roughly chopped
  • 1 leek chopped
  • 1 tablespoon butter
  • Salt and pepper to taste

Directions

  1. Pre-heat oven to 400 degrees.
  2. In a large bowl combine antelope burger, egg, mustard, worcestershire sauce, parmesan cheese, chives (optional) and dry stuffing mix.  Spray non-stick cooking spray in your baking dish and add the meatloaf. Cover with foil and bake for 30 minutes. Remove foil and continue to cook for an additional 10 minutes or until fully cooked. Remove and let rest for 5 minutes before serving.
  3. While the meatloaf is resting, heat a non-stick skillet over medium heat. Add 1 tablespoon butter, chopped leeks, chard and kale. Cook until soft and wilted about 5/6 minutes. Season if needed and remove from heat.

Serve sliced meatloaf topped with chard-kale garden greens and homemade tater tots.

Tater Tots

  • 1-2 Large Russet Potatoes
  • 1 tablespoon melted butter
  • 1/4 cup chopped fresh chives (optional)
  • 1/4 cup grated parmesan cheese
  • salt and pepper

Peel potatoes and chop into 1 inch cubes. Add potatoes to pot of water and bring to a boil until soft. About 10 minutes. Drain potatoes in a colander and to a bowl. Mash potatoes, add butter, chives and season with salt and pepper. Using your hands, take a small spoonful and shape into the form of a tater tot. Roll tot in parmesan cheese and place on a non-stick cooking sheet. Bake in the oven while your meatloaf is cooking at 400 degrees. Cook 10 minutes on one side, turn and continue to cook until browned. You can also turn the broiler on high to get a really good crispy outer coating.

I also made a quick heated sauce for my tots and meatloaf combining ketchup, a few dashes of Crystal hot sauce and a little horseradish. ~Enjoy

Antelope Meatloaf with Braised Greens and Tater Tots

Fresh Swiss Chard, Kale and Leeks

Antelope Meatloaf with Braised Greens and Tater Tots

Ground antelope, egg, chives, parmesan cheese, dijon mustard, worcestershire sauce and cornbread stuffing

Antelope Meatloaf with Braised Greens and Tater Tots

When using store bought stuffing, I typically don’t find myself needing to add additional seasonings.

Antelope Meatloaf with Braised Greens and Tater Tots

That’s the look of the dog wondering when he gets to taste test.. Hahahaha

Antelope Meatloaf with Braised Greens and Tater Tots

Homemade Tater Tots

Antelope Meatloaf with Braised Greens and Tater Tots

Antelope Meatloaf with Greens and Tater Tots

Antelope Meatloaf with Braised Greens and Tater Tots

Antelope Meatloaf with Greens and Tater Tots

1 Comment

  • Reply March 12, 2016

    Florian

    This looks like an amazing dish. It made my mouth water just looking at your ingredient list. Antelope is hard to come by here in Idaho. Do you hunt it over in Nevada or is there somewhere local to buy it?

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