Elk Meat Loaf Recipe | CDKitchen.com (2024)

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How do you up your meatloaf game? Easy, up the game in your meatloaf. Ground elk makes a pretty mean meatloaf. Out of the oven, into many happy mouths.

serves/makes:

ready in:

1-2 hrs

26 reviews
3 comments

ingredients

1 1/2 pound ground elk meat
2 eggs
1 can (8 ounce size) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons apple cider vinegar

directions

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.

added by

NTexan

recipe tips

For even cooking, shape the loaf evenly in the pan.

Try mixing in minced garlic or herbs into the elk mixture, like thyme or parsley.

Let the meatloaf rest for 10 minutes after baking for easier slicing.

Serve with a side of mashed potatoes and green beans for a classic meal.

For a glaze with a kick, add a dash of hot sauce or Worcestershire sauce to the brown sugar mixture.

If the top of the meatloaf is browning too quickly, cover it loosely with aluminum foil.

Try adding grated cheese or chopped bacon to the meat mixture for added richness.

To prevent the meatloaf from being too dense, do not overmix the meat.

Serve with a side of gravy or additional tomato sauce.

Always preheat the oven for the best baking results.

common recipe questions

Can I use a different type of meat?

Yes, ground beef, turkey, or venison can be used as substitutes, but the flavor will be a bit different.

What can I use instead of tomato sauce?

Ketchup or BBQ sauce can be used.

Is there a substitute for dry bread crumbs?

Panko breadcrumbs or crushed crackers can be used as alternatives.

Can I make this meatloaf without eggs?

Eggs help bind the ingredients, but you can use a flax egg or more tomato sauce as a binder.

What can I use instead of brown sugar?

Honey or maple syrup can be used, but they will change the sweetness and flavor slightly.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator and reheat in the oven or microwave.

Can this meatloaf be frozen?

Yes, it can be frozen either before or after baking. Thaw in the refrigerator before reheating.

nutrition data

264 calories, 5 grams fat, 23 grams carbohydrates, 31 grams protein per serving.

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reviews & comments

KarenMarie REVIEW:
November 18, 2020

I made this for dinner , very good, I did not have tomato sauce so I used chilli sauce, and added in fresh basil cause I had...so good everyone loved it the sauce on top was awesome. will definitely make again, no wild taste.
Guest Foodie October 3, 2020

I want to try but can you use a ketchup topping instead of mustard??
- CDKitchen Staff Reply:
  
  Sure!
April REVIEW:
June 3, 2020

Just made this tonight for dinner and it was a hit with my husband and kids! Thank you! I followed recipe exactly with the exception of substituting Ritz crackers instead of bread crumbs.
KO REVIEW:
April 11, 2020

So good! Always looking for new recipes for elk. This is a keeper. Thank you!
Amy REVIEW:
December 15, 2019

I used oatmeal instead of breadcrumbs. I also added garlic, a tad of ginger and used honey instead of sugar. 😋
Sonya REVIEW:
November 19, 2019

This was delicious!I did mix half beef half elk, based on the looseness of the meat when mixing I did add more bread crumbs. Very delicious and so flavorful.
Guest Foodie REVIEW:
October 6, 2019

This is by far the best Elk recipe I've ever tried. It's moist, flavorful, and my family loves it!

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Sandy Newsome REVIEW:
July 2, 2019

It was delicious, but, just a tad too moist for me.....The next time, I am going to add 2 tablespoons of apple cider vinegar, instead of 3, and, a little more breadcrumbs.....Other than that, it was really delicious....Thank you for sharing this recipe....😋😊
Nana REVIEW:
April 30, 2019

Just put the meatloaf in the oven. Can't wait to see how it turns out. Easy to make. Confused about the picture online and what mine looks like. Picture shows red topping and mine is yellow from the brown sugar/ACV/mustard recipe.
- CDKitchen Staff Reply:
  
  The topping will depend on what kind of Dijon you use, we used a very dark mustard (it's more brown than red).
badger3440 REVIEW:
March 7, 2019

I was bach'ing it this week and had some thawed elk that a friend gave me last year. Found this recipe and it was easy to make with stuff I happened to have around. The only difference was that I used dried onions instead of fresh but I didn't want to traipse to the store for one onion.70 minutes went by rather quickly. During cooking, though, the aroma of ACV was quite strong and it permeated the kitchen. Not enough to make me not want to dig into the loaf...which I did!Taking the first bite, my mouth was watering from the vinegar, and the smell of the gamy meat coupled with the caramelized sugar and mustard was very inviting. The flavor was very good, albeit a bit on the salty side. Also, I had about .11 pounds more ground elk than the recipe called for, which I think made the loaf a tad mushy; either that or it could've used a few more minutes of cook time. I could taste most of the elements but elk was very forward, which I would hope for in this dish and the ACV/Dijon/Brown Sugar glaze was excellent; I actually wish that it had permeated the meat a little more. Were I to do it again, I'd cut down the salt by the 1/2 tsp and maybe add some garlic and ginger for a kick. And the fresh onions I think would have made a difference flavor wise. Overall, a great dish that's easy to prepare (took me 1.5 hours) and other than a few minor bumps, well worth the try.
Carol REVIEW:
October 20, 2018

I added ketchup and really good barbecue sauce instead of the tomato sauce which seemed boring to me. This was so delicious I will make it again!
Guest Foodie REVIEW:
July 3, 2018

👍 great
Pammc REVIEW:
March 4, 2018

My husband & nephew are big hunters and i have a freezer full of Elk. I saw this meatloaf recipe and tried it. I sautÃ©ed onions, peppers & celery before seeing recipe.I included them & the meatloaf was delicious. I added bacon on top also. Iâll make this again.😁PSI drained the meatloaf several times so the meat hung to together very well.
Guest Foodie REVIEW:
January 14, 2018

Oh my Lord we just ate this recipe and I am so full. It was so good. I sure will be making this again. Thanks for the recipe.
Guest Foodie REVIEW:
September 9, 2017

I love, love, love this recipe! Have made it many times, sometimes tweaking with garlic and play with spices but always great! For those who said they resulted in a mushy consistancy, I would suggest weighing your meat, often times with game the quantity isn't a full lb (I ran into this issue once) if it's less than a pound, decrease other ingredients accordingly (esp. the tomato sauce and bread crumbs)Thanks for posting!!
Mary REVIEW:
March 11, 2017

Great
Guest Foodie REVIEW:
November 4, 2016

De-LICIOUS!!!!
Ashley August 8, 2016

I am curious what consistency I should end up with. I followed the cooking instructions and when I took it out, I checked the middle with a thermometer and it registered about 188, so I can only imagine it's fully cooked. It is just so moist/mushy unlike the meatloaf I'm used to. It tastes good, but I'm curious if I need to cook it even longer.
- CDKitchen Staff Reply:
  
  It is a soft, moist meatloaf, but it shouldn't be mushy.
MsPanda REVIEW:
April 2, 2015

I love it. I did add garlic powder and chili powder because i wanted a little more spice. Instead of dijon I used 1 tbs yellow mustard and 2 tbs. spicy brown mustard. And the apple cider vinegar is a great addition, I was pleasantly surprised at the turnout Also i did use half yellow and half red onion. This is my first and last elk meatloaf recipe. <3
Maggie March 16, 2015

Does this cook well in a crockpot?
- CDKitchen Staff Reply:
  
  We haven't tested making this recipe in a crock pot. If you try it, please let us know how it works out!
Misty REVIEW:
January 11, 2015

This was the BEST meatloaf recipe i have ever eaten. I'm not much of a meatloaf fan but THIS recipe changed that! Additionally, I doubled the recipe because of the about of meat we had thawed out. I changed the topping sauce though because I do not like Dejon mustard. It turned out FANTASTIC, STUPENDOUS, AMAZING!! I will definitely be making this again. THANK YOU for posting it!!
Voice23 REVIEW:
January 7, 2015

Absolutely a great starter. I have added a few of my own items, but a great place to start.
M REVIEW:
October 7, 2014

Super good meatloaf! I used a 14 oz. can of tomato sauce and added some Worcestershire sauce. I was not so sure about the glaze for the top (I usually make a ketchup concoction) but it was great. This was my first time using ground elk and I'm glad I found this recipe:)
derek REVIEW:
January 25, 2014

Great meatloaf
Tammy REVIEW:
November 8, 2012

I Loved this meatloaf! Very moist and great flavor. I added minced jalapeno and garlic. Will be making this again. Thanks for sharing!
Hate To Cook REVIEW:
October 28, 2012

Easy, fun and very fast to assemble. Tasted great! Can't believe I baked something that tasted so wonderful!
Panda REVIEW:
September 19, 2012

I followed the recipe to a tee- and it was loved by all. My husband was very worried when he saw how much apple cider vinegar I was using for the sauce on top but it turned out awesome. This was my first elk meat loaf and we will definetly use it again.
squirts REVIEW:
March 23, 2012

Very good recipe. Easy to make, and super tasty. The vinegar mixture on top adds a lot. I was skeptical reading it, but sure glad to have used it. Will certainly make again!
elle REVIEW:
November 30, 2010

great taste and consistancy, love the mixture on top, gives a great apple flavor!

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Elk Meat Loaf Recipe | CDKitchen.com (2024)

FAQs

Why add milk to meat loaf? ›

The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone. Heavy cream works better.

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And so simple! Here's grandma's recipe: • About 1 & 1/2 lbs of a mixture of ground beef, veal, and pork. Add fresh basil, fresh Italian flat leaf parsley, 1 egg, 1/2 cup Italian breadcrumbs, 1/2 cup pecorino Romano, 1 chopped onion, 7-9 cloves of garlic minced! Add about 1/2 cup of your homemade sauce.

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ELK MEAT NUTRITION INFORMATION Per 1/4 pound serving: 116 Calories; 1.6g Tot Fat; . 8g Sat Fat; 0mg Cholesterol; 55mg Sodium; 1.8g Carb; 0g Fiber; 0g Sugar; 22.8g Protein.

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History. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times.

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What does adding an extra egg to meatloaf do? ›

Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

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What not to put in meatloaf? ›

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

What ingredient keeps meatloaf from falling apart? ›

Eggs: Like the breadcrumbs and milk, eggs act as a binding agent to hold the meatloaf together.

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What is used as a binder in meatloaf? ›

2. Choose a Binder

Breadcrumbs.
Instant rice (uncooked)
Cornflakes.
Crackers or croutons, crushed.
Fine bulgur (uncooked)
Oats (quick cooking or regular)
Instant potato flakes (use 1/2 cup)
Quick-cooking barley (uncooked; use 1/2 cup)

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Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

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Is elk healthier than beef? ›

Low in Fat: Elk is leaner than beef, offering a healthier alternative for those looking to reduce fat intake without sacrificing flavor. Rich in Vitamins and Minerals: Elk meat is a good source of iron, phosphorus, zinc, and Vitamin B12.

Is elk meat good for your heart? ›

The fat content and composition of elk meat favor heart health. Elk, deer, bison, and pasture-fed cattle have lower fat contents in their meat and a healthier fat composition. Even after trimming all visible fat, beef from corn-fed animals has twice as much fat content as elk meat.

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Is elk meat healthier than bison? ›

If you want to maintain great flavor and tenderness in the patty while lowering your fat intake, then bison is the best option. And if you want to make the healthiest choice of the three while also upping your protein intake, then elk is your meat of choice.

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Nitrates are natural chemicals that bind proteins in the meat to prevent them from releasing oxygen molecules during cooking. Due to this, the meat's proteins still contain oxygen which can cause it to retain a pink color inside, even when it is fully cooked.

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You've probably heard of adding milk to a meatloaf to keep it moist, well adding evaporated milk to hamburgers has a similar effect. The bread crumbs will soak up the evaporated milk and keep the ground beef mixture juicy and tender, while also keeping all the juices inside during cooking.

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Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved. Bench time will be extended as the dough ferments more slowly at this stage.

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It's milk.

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By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.

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