So today I’m going to give you my surprisingly successful recipe for elk meatloaf. I confess the taste of this meat is a bit strong and perhaps an acquired taste, but I’m game (ahem). And turns out, this meatloaf is both gamey and delicious. I count it a success and will file this away for re-use.
Preheat oven to 350
1 lb. ground elk
1 lb. ground pork (you can do 2:1 or 1:1 or something in between)
½ cup whole milk
A good amount of salt and pepper
Onion, carrot, celery
1 cup of morel mushrooms (or do like me and reconstitute a cup of shitakes)
2 tablespoons tomato paste
2 tablespoons Sriracha
½ cup plain bread crumbs
- Chop fine and saute your mirepoix.
- Reconstitute your mushrooms and chop fine. Save the broth for gravy if you like. Toss mushrooms in the mirepoix with salt and pepper.
- In a big bowl, mix up your meats, milk, egg, tomato paste, sriracha, and bread crumbs. When the mirepoix is mushy add that too. Mix it well with your hands because if you’re making elk you’re that kind of cook.
- Grease your 5x9 pan and fill it with this gloppy goodness. It will be wet, that’s ok.
- Cook at 350 for up to 90 minutes. It takes a while because it’s so wet.
- Meanwhile make some tasty mashed potatoes. The loaf will be so flavorful that you don’t need gravy. If you don’t make gravy, season the potatoes well with butter and cheese. But certainly mushroom gravy would be a winner here.