Elk Meatloaf Recipes

ELK MEATLOAF RECIPE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place all of the ingredients for the meatloaf (except for the egg) in a large bowl.
• Beat the eggs in a separate bowl, then pour on top of the meatloaf mix.
• Spray a baking sheet with olive oil, or line it with parchment paper so you don't have to clean the mess up afterwards. This step is important, because with the next step you're getting dirty and you need to prep before that stage.
• Take your rings off and get to mixing all of the meatloaf mix together. Squish, squish.
• Pour all of the ingredients out on the baking sheet, and form into a loaf. I like to form it so the slices are the size of sandwich bread - always thinking ahead.
• Place the partially cooked bacon over the top of the meatloaf. With this, I either cut the bacon in half so it fits right, or I'll tuck long ends under the loaf. If you're on an anti-bacon diet, then cut this out, but I'm telling you, you'll be missing out on some great flavoring.
• Bake in oven for about 40 minutes. Or if you have a meat thermometer, cook until it reads an internal temperature of 160⁰F.
• 10 minutes before the meatloaf is done, mix together the remaining ingredients - barbecue sauce, brown sugar, and Worcestershire sauce - and heat on oven until it starts bubbling. Turn it down to a simmer and cook for 5 minutes, stirring often.
• When the meatloaf is done, pour the sauce over the top, and let it rest for 5 minutes before digging in.

ELK MEATLOAF RECIPE

Steps:

• Preheat oven to 350.
• Place oatmeal, onion, garlic, milk, salt, pepper, cayenne, mustard, ketchup, worchestershire sauce, and ground elk in a large mixing bowl. Mix gently with hands or a spoon.
• Form into a loaf and place in a greased pan. (I use a 9x13)
• For the sauce: Mix 1 cup ketchup, 3 T brown sugar, 2 T vinegar, 2 T worchestershire, and 1/4 cup onion together. Spread over th e meatloaf and bake uncovered for 1 hour.

STEVE RINELLA'S VENISON MEATLOAF

Steps:

• Preheat oven to 350°F.
• In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook until browned, about 6 minutes. Season it with 1 teaspoon salt and ¼ teaspoon black pepper.
• Add the garlic and cook for 1 minute more.
• Remove half the onion-garlic mixture and set that aside to cool. Then add the spinach and red pepper flakes to the half remaining in the pan and toss with tongs until the spinach is wilted.
• Stir in the nutmeg. Set aside to cool.
• Place the breadcrumbs, oatmeal, parsley, chives, and thyme in a small bowl. Pour the milk over the top and let sit while you mix the meat.
• In a large bowl, combine the ground meat, cooled onion-garlic mixture, and the eggs. Season well with salt and black pepper. Add the soaked bread crumb mixture and combine well. You could use a spoon for mixing, but it's easier to just use your hands.
• Once the mixture is combined, lay a 1-inch layer of the meatloaf mixture on the bottom of a 1½-pound or 2-pound loaf pan. Pat it down so it reaches the corners, and allow it to come up the sides a bit. You will fill this cavity with the filling.
• Next, lay the cooled spinach mixture over the meat layer, leaving a ½-inch border of meat around the spinach. Top the spinach with the cheese sticks, forming a stripe in the center that runs the length of the pan. Sprinkle the pine nuts over the cheese stripe then top with the remaining meat mixture and pat down. Be sure this top layer meets with the bottom meat mixture along the sides to form a seal.
• Pat the top of the loaf so it's flat and even. Mix the mustard with the honey, then top of the loaf with this mixture.
• Bake for 1 hour or until an instant-read thermometer reads 150°F when inserted in the center.

ELK MEATLOAF

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.