Elk Meat Loaf Food

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.

ELK MEAT LOAF

Steps:

• In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add ground elk meat and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees F for 70 minutes.

THE BROWNSTONE'S ELK MEATLOAF

Steps:

• First, grind the carrot and onion to medium size. Add vegetable mix to a large frying pan and sauté on medium-high heat.
• Next, add the garlic and sweat.
• Deglaze the frying pan with white wine and cook down all excess liquid. Set aside for next step.
• In a large bowl, combine the ground elk and ground pork.
• Next, refrigerate ground mixed meat for roughly an hour, as well as a separate empty mixing bowl.
• Then, add cooled meat and reserved vegetable mixture to the empty refrigerated bowl. Add the panko, eggs and Worcestershire. Move the cooled bowl to a table-top mixer and mix at medium speed.
• Increase the speed to high and mix until the meat has become a cohesive mass.
• To check desired seasoning, fry a small piece of the mixture and sample.
• If necessary, add desired amounts of salt, pepper and/or Worcestershire.
• Cut and lay flat two pieces of plastic wrap on a clean work surface. Then, place bacon in a long-shingled pattern.
• Press the meatloaf mixture into a log and place on top of shingled bacon. Next, roll it all up.
• Place the meatloaf-bacon log on a baking pan, seam side down (end of the bacon).
• For approximately 1 hour, bake in an oven at 375ºF until the bacon is crispy and the meatloaf feels firm to the touch.
• Once done, remove meatloaf from the oven and let rest for 20-30 minutes.