Blue cheese mushroom risotto with elk meatloaf

Blue cheese mushroom risotto with elk meatloaf
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Blue cheese mushroom risotto with ‘leftover’ elk meatloaf is a simple way to turn last night’s dinner into something new and amazing for dinner tonight. If you don’t have elk, try this recipe with ground hamburger or even as a side dish without the meat… you’ll be impressed.

INGREDIENTS

  • 1 cup Orzo pasta
  • 14.5 oz chicken broth
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • ½ cup blue cheese
  • Left over elk meatloaf

DIRECTIONS

  1. In a medium size pan melt 2 tablespoons butter on medium-high heat. Add orzo pasta to butter and brown lightly. Once pasta has browned (not burned) add chicken broth and bring to a boil.
  2. Cover and cook on low heat for 15 minutes.
  3. During the last 5 minutes of cooking add sliced mushrooms, blue cheese and chopped meatloaf to pasta. Cover and continue to cook on low heat until warm.

Elk Meatloaf Recipe

INGREDIENTS

  • 1 1/2 pounds ground Elk
  • 1 cup seasoned croutons crushed
  • ½ cup chopped onion
  • 2 tablespoons creamy horseradish
  • 1 egg
  • 1 teaspoon garlic powder
  • Salt and pepper

DIRECTIONS

  1. In a large bowl combine ground elk, crushed croutons, onion, horseradish and seasonings. Form into a loaf and place into a baking dish.
  2. Cover with tinfoil and bake at 375 degrees for 40-45 minutes. Remove tin foil and continue cooking for approximately 10 minutes or until your meat is thoroughly cooked. Remove from oven and let rest.

3 Comments

  • Reply January 27, 2015

    Teri

    Made the meatloaf last night out of elk grind. Yum! Good flavor, good texture. A keeper for sure. Thanks!

    • Reply January 27, 2015

      Kristy

      Teri – how can you go wrong with making a meatloaf. I’ve always loved it. Not too mention it’s amazing as a leftover!

      • Reply January 27, 2015

        Teri

        Making the risotto tonight. :o)

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