Nevada Department of Wildlife released the 2017 Draw Results recently and Andy and I were both lucky enough to draw 2 cow elk tags and 2 mule deer tags. Both are muzzleloader hunts which is beyond exciting for both of us. It’s been years since we’ve had the opportunity to harvest a mule deer in the state. So, now that we know there’s a chance to add more meat to the freezer, I’ll be sharing a lot of ground wild game recipes to make room.
This elk meatloaf recipe uses sun-dried tomatoes, mushrooms, onions and grated mozzarella cheese. The combination of ingredients keeps the meatloaf moist and packed full of flavor.
Have leftovers? Try this Stuffed Mushroom recipe that uses any leftovers you may have after making this recipe.
- 1 1/2 pounds ground elk
- 1 cup sun-dried tomatoes, julienne cut
- 1 cup onion, finely chopped
- 1 cup mushrooms, finely chopped
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon sea salt
- 1 cup shredded mozzarella cheese
- 1 cup ketchup
- 1/2 cup sun-dried tomatoes, julienne cut
- 1 tablespoon honey
Preheat oven to 375°F. Heat a skillet over medium heat and melt butter. Sauté onions, mushrooms and garlic. Remove from heat when done. Using a large bowl, mix together ground elk, sun-dried tomatoes, breadcrumbs, egg, salt and mozzarella cheese. Add the onions and mushrooms and mix well. Press meat mixture into a 9×5 inch loaf pan and cover with foil. Bake in oven for 45 minutes. Remove foil and smother the top of the meatloaf with the sauce. Continue to bake until fully cooked about 15-20 minutes. Remove from oven and let rest for 10 minutes. Remove meatloaf from pan and serve with baked potatoes and a garden salad.