Amethysts Paleo Elk Meatloaf Recipes
AMETHYST'S PALEO ELK MEATLOAF
I'm trying going 'paleo', which basically means, no grain, no dairy, no sugar, no salt. I made this tonight and it was a big hit.
Provided by Amethyst42
Categories Meatloaf
Time 1h10m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 10
Steps:
- Crack the egg, mix it up a bit, and add the elk. Stir together.
- Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
- Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
- Form into a loaf and put into a loaf pan.
- Bake at 350 for approximately an hour.
ELK MEATLOAF
This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. We substitute Wild Caribou whenever available. Please feel free to share this recipe with credit given.
Provided by Chef Michael Callah
Categories Meatloaf
Time 1h45m
Yield 1 meatloaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.).
- Combine the remaining ingredients and pour over the top of the meatloaf.
- Bake for about 90 minutes or internal temperature reaches 165°.
- Note: Game meats are notoriously low in fat. Using the ground pork will help make a moister meatloaf.
Nutrition Facts : Calories 331.6, Fat 15.6, SaturatedFat 6, Cholesterol 93.4, Sodium 593.3, Carbohydrate 24.9, Fiber 0.8, Sugar 20.3, Protein 22.6
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