Ground Elk Meatloaf Recipe
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Jump to RecipeThis elk meatloaf recipe is loaded with herbs, spices, ground elk, and topped with a flavorful tomato sauce! This classic comfort food gets a makeover with lean ground elk meat, flavorful veggies, and a quick and easy tomato glaze.
Serve with mashed potatoes and a tasty chopped salad for a tasty meal the whole family will love! And check our our elk meatballs and our elk Bolognese sauce recipe too.
If you’re looking for a tender, juicy, and super flavorful meatloaf recipe then this is the recipe for you. This lean elk meatloaf is similar to classic meatloaf (traditionally made with ground beef and/or pork), but all the same flavors! Even a delicious and sweet tomato glaze on top.
Making meatloaf was a real treat – it tastes fantastic, and is a great way to enjoy ground elk for dinner. This version is one of our favorite wild game recipes!
This Elk Meatloaf Recipe Is
- Savory
- Herby
- Delicious
- A Great Dinner Idea
- Filling
- Earthy
- And a Little Sweet from the Ketchup Glaze!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Ground Elk
While traditional meatloaf is made with ground beef and ground pork, I wanted to make a version using game meats. I used 2 lbs ground elk as the base. I used all elk meat, but you could mix in half ground beef or ground venison if desired (or any combination of ground meat).
Seasoned Bread Crumbs
I used seasoned breadcrumbs for this meatloaf, which contain Italian seasoning.
Eggs
Make a great binding agent for the meatloaf. I used two whole eggs, but you could use just the egg whites if desired.
Spices & Herbs
I used ground thyme and ground sage, as they paired really nicely with the elk. I also added some fresh chopped parsley in the meatloaf mix for a fresh flavor! And I added sea salt and black pepper as well.
Veggies
Carrots, a medium onion, and garlic are finely chopped, sauteed until soft, and mixed into the meat. I chopped mine by hand, but you can use a food processor too. You could also use caramelized onions for a sweeter meatloaf.
Ketchup Mixture to Top
I made a quick homemade mix of ketchup, Worcestershire sauce, and brown sugar. I added half of the ‘sauce’ in the meat mixture, and half as the glaze on top of the meatloaf! You could also use your favorite BBQ sauce too, but I liked this flavor combo better. It’s a little sweet, a little savory, and SO delicious.
How To Make This Recipe
- Preheat oven to 375 degrees Fahrenheit. Place the ground elk in a large mixing bowl and set aside.
- In a medium pan, heat the olive oil over medium heat. Add in the finely chopped carrots, onions, and garlic, and sauté for 5-6 minutes until the veggies begin to soften. Once cooked, add them with the elk.
- To the mixture, add the dried thyme, ground sage, salt, black pepper, eggs, breadcrumbs, and chopped parsley.
- In a small mixing bowl, add the ketchup, Worcestershire sauce, and brown sugar. Stir to combine. Add half of this tomato mixture into the elk (save the remaining half to glaze).
- With a large wooden spoon, mix the meatloaf well. Divide the meatloaf mixture in two. it will make two loaves. Cover with plastic wrap and chill the meat mixture for at least 1 hour.
- In a large cast iron skillet (or on a baking sheet pan covered in parchment paper), place one half of the meatloaf mixture, and form it into a loaf shape, about 1.5 inches high, and 4 inches wide. Make sure it is an even, so the meatloaf bakes through. Repeat with the remaining meat mixture, so you have two loaves on the cast iron skillet or baking sheet.
- Using a brush or a spoon, spread the remaining ketchup mixture on top of each loaf as a glaze. Bake for 30-40 minutes, or until meatloaf reaches an internal temperature of 140 degrees Fahrenheit (which you can tell with a meat thermometer).
- Remove skillet or pan from the oven, and slice. Store leftover meatloaf in an airtight container for up to 3 days.
If you have a meatloaf pan, you can definitely use it! I don’t have one so I choose to cook mine in a cast iron skillet, as I wanted the bottom of the meatloaf to brown a bit, which was delicious. A sheet pan also works well, just ensure you use parchment paper or a oven-safe silicon mat under the meatloaf.
The eggs and breadcrumbs help keep the meat mixture together and add a little extra flavor as well.
Absolutely! I made my tangy glaze with ketchup, brown sugar, and Worcestershire sauce, but you can use a store-bought sauce instead if you prefer.
Serve this Easy Ground Elk Meatloaf Recipe With
- Garlic mashed potatoes
- An antipasto chopped salad
- Easy Grilled Flatbread
- Carrot Sweet Potato Lentil Soup
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Elk Meatloaf
Equipment
- Cast Iron Skillet
Ingredients
- 2 lbs ground elk or combination lean ground meat
- 1 tablespoon olive oil
- 1 large onion finely diced
- 1 large carrot finely diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup seasoned breadcrumbs
- ¼ cup parsley
- 2/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit. Place the ground elk in a large mixing bowl and set aside.
- In a medium pan, heat the olive oil over medium heat. Add in the finely chopped carrots, onions, and garlic, and sauté for 5-6 minutes until the veggies begin to soften. Once cooked, add them into the large bowl with the elk.
- To the mixture, add the dried thyme, ground sage, salt, black pepper, eggs, breadcrumbs, and chopped parsley.
- In a small mixing bowl, add the ketchup, Worcestershire sauce, and brown sugar. Stir to combine. Add half of this ketchup mixture into the elk (save the remaining half to glaze).
- With a large wooden spoon, mix the meatloaf until all ingredients are well combined. Divide the meatloaf mixture in two. it will make two loaves. Cover with plastic wrap and chill the meat mixture for at least 1 hour.
- In a large cast iron skillet (or on a baking sheet pan covered in parchment paper), place one half of the meatloaf mixture, and form it into a loaf shape, about 1.5 inches high, and 4 inches wide. Make sure it is an even height, as you want the meatloaf to bake through. Repeat with the remaining meat mixture, so you have two loaves on the cast iron skillet or baking sheet.
- Using a brush or a spoon, spread the remaining tomato mixture on top of each loaf as a glaze. Bake for 30-40 minutes, or until meatloaf reaches an internal temperature of 140 degrees Fahrenheit (which you can tell with a meat thermometer).
- Remove skillet or pan from the oven, and slice. Store leftover meatloaf in an airtight container for up to 3 days.
Notes
Nutrition
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