Elk Meatloaf
Elevate your dinner table with this tender and flavorful elk meatloaf, a delicious twist on a classic comfort food. Made with lean ground elk meat, this recipe is a healthier alternative to traditional beef meatloaf, while still delivering rich, savory flavor. Finely diced onion, minced garlic, and fresh parsley add aromatic depth, while Worcestershire sauce, paprika, and a touch of brown sugar in the ketchup-based glaze create an irresistible sweet-and-savory harmony. Perfectly baked to juicy perfection and topped with a caramelized glaze, this hearty dish pairs beautifully with creamy mashed potatoes or roasted vegetables. Ready in just 20 minutes of prep time, this easy elk meatloaf is ideal for a cozy family dinner or an impressive meal for guests. Perfect for those seeking wild game recipes or unique spins on classic meatloaf!
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Recipe Information
Ingredients
- 2 pounds ground elk meat
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 piece large egg
- 1 medium yellow onion, finely diced
- 2 pieces garlic cloves, minced
- 2 tablespoons parsley, chopped
- 1 tablespoon Worcestershire sauce
- 0.25 cup ketchup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup ketchup (for topping)
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
Instructions
Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes so the crumbs absorb the milk.
Add the ground elk meat, egg, diced onion, minced garlic, parsley, Worcestershire sauce, ketchup, salt, black pepper, and paprika to the breadcrumb mixture. Use your hands to gently mix until all ingredients are just combined. Avoid overmixing, as this can make the meatloaf dense.
Transfer the meat mixture into the prepared loaf pan, pressing it gently to form an even loaf.
In a small bowl, mix together the topping ingredients: ketchup, brown sugar, and yellow mustard. Spread the topping evenly over the meatloaf.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices distribute evenly.
Slice and serve warm alongside your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 54.0 g | ||
| Protein | 273.9 g | 548% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 429 mg | 33% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
