Elk Meatloaf… Here in the USA, Meatloaf is EPIC. Everyone has meatloaf nostalgia! It may be your grandmother’s recipe, maybe a local diner rocked it in your youth, and for many… no one made it better than your mother!!! (Well, unless you’re me… but that’s another story) Meatloaf, and in this case Elk Meatloaf is the quintessential nostalgic comfort food! It’s easy. and if it’s delicious… it will find itself into 3 meals a day for a good part of a week, until you are ultimately, totally, and completely satiated in elk meatloaf nirvana.
Epic Elk Meatloaf
3 tablespoons sweet butter (unsalted)
3/4 cup chopped sweet onion
3/4 cup chopped scallions
1/2 cup chopped carrots
1/2 cup chopped red bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
Salt to taste
1 1/2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon ground nutmeg
3 eggs well beaten
1/2 cup your favorite ketchup
1/2 cup cream
2 pounds lean ground Elk (or deer, antelope, goose, beef)
12 oz of your favorite ground game sausage meat
3/4 cups fine bread crumbs or panko crumbs
Garnish: A sweep of ketchup & mustard, a small mound of grated danish blue cheese
A food processor makes quick work of the chopping!
- Preheat oven to 375 degrees F
- Melt butter in a heavy skillet. Add onion, scallions, carrots, celery, pepper, and garlic. Saute’ till softened. Cover and refrigerate till chilled about an hour.
- Mix salt, pepper, cayenne, cumin, chili powder, nutmeg, and eggs. Mix well. Add ketchup and cream. Mix well again.
- Add ground elk, game sausage, bread crumbs, and chilled sauteed vegetables into the egg mixture. Mix and knead with your hands all ingredients are till totally incorporated.
- Pat evenly into an oiled pan, approximately 9″ x 12″.
- Bake approximately 1 hour till cooked completely, or until a meat thermometer registers 165 degrees F.
- Let rest 20 minutes, and cut or use cookie cutter to cut to desired size & shape.
- Garnish as desired.
12 small or 6 larger leeks, white & very light green section only
1 1/2 tablespoons chopped parsley
1 hard cooked egg-grated
1 tablespoon white vinegar
1 teaspoon Dijon or German Mustard
Salt & Pepper to taste
5 tablespoons olive oil
- Steam leeks approximately 10 minutes till tender. Drain on paper towel
- Whisk vinegar, mustard, salt, pepper till blended, Whisk in olive oil till emulsified.
- Serve leeks whole or sliced lengthwise with a drizzle of dressing, grated egg, and a sprinkle of freshly chopped parsley/