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