Elk Meatloaf Food

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

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.

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.

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.

AMETHYST'S PALEO ELK MEATLOAF

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.