Classic Elk Meatloaf
This elk meatloaf recipe combines lean ground elk meat and fatty ground pork for a balanced texture and rich flavor.
Servings: 6
Calories: 357kcal
Equipment
- sheet pan with aluminum foil
Ingredients
- 1 lb ground elk
- ½ lb ground pork
- 1 tablespoon butter
- 1 ½ cups yellow onion, ¼" diced
- 1 cup green pepper, ¼" diced
- 1 tablespoon garlic, minced
- ¾ cup breadcrumbs
- ½ cup whole milk
- 1 large egg
- 2 tablespoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon table salt
- 1 teaspoon black pepper
- ketchup, optional (for serving)
Instructions
- Heat a large skillet over medium heat. Add the butter to the pan and let it melt. Add the diced onions, diced pepper, and garlic to the pan. Stir to coat the vegetables and cook for 5-7 minutes, or until softened, stirring occasionally. Remove the pan from the heat and let the vegetables cool while you prepare the other ingredients.
- To a medium bowl, add all remaining ingredients except the meat. Stir to combine. Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb the moisture.
- Add the cooked vegetables to the breadcrumb mixture. Stir to combine.
- Add the ground elk and ground pork to the bowl. Gently combine all of the meatloaf ingredients until it is a uniform mixture.
- Line a sheet pan with aluminum foil and grease the pan with olive oil.
- Transfer the meat mixture to the pan and shape it into a loaf form. Place the pan in the fridge for at least 2 hours before cooking to allow the flavors to come together.
- Preheat the oven to 350°F. Cook the meatloaf for 45 minutes.
- Drizzle ketchup over the top of the meatloaf, if desired. Return the meatloaf to the oven for 15 minutes, or until the internal temperature reaches 165°F and the outside is golden brown.
- Let the meatloaf rest for 5 minutes before serving. Slice and serve with ketchup on the side. Enjoy!
Notes
- I prefer using a sheet pan instead of a loaf pan or baking dish because it allows the entire surface of the meatloaf to caramelize beautifully.
- Other wild game meat like ground venison can be used in place of ground elk. Ground beef can also be used.
- When using lean game meats like elk, the addition of fatty ground pork makes the perfect texture for meatloaf. You can use 100% ground wild game if you'd like, but the texture and flavor will be different.
- I like the pieces of vegetables in meatloaf, but you can also shred them to make them blend in more with the meat. If you prefer the flavor, you can substitute a red pepper for the green one.
- I like to use homemade sourdough breadcrumbs, but you can use your preferred breadcrumbs. The key is letting them soak in the wet ingredients before mixing them into the meatloaf. This helps keep the meatloaf from falling apart.
- The milk, egg, Worcestershire sauce, ketchup, and mustard combined with the breadcrumbs create the perfect binder for meatloaf. You can adjust the quantities of the sauces to match your tastes.
- Mix the ingredients gently and avoid overworking the ground elk meat to ensure your meatloaf stays tender and juicy.
Nutrition
Calories: 357kcal | Carbohydrates: 19g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 750mg | Potassium: 594mg | Fiber: 2g | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 4mg
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