Elk Meatloaf Burgers with Onion Gravy

Elk Meatloaf Burgers and Gravy
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There’s something about meatloaf that’s at the top of my list of all time favorite comfort foods. Not to mention, it’s a great dish to prepare that utilizes a lot of that ground game meat that you have in the freezer. The only drawback is the time to bake. Most meatloaves take an hour to bake, but when you find yourself craving this comfort dish and don’t have time to spare, try making these meatloaf burgers instead.

Serves 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

  • 1.5 pounds ground elk, venison or antelope
  • 3/4 cup shredded Colby Jack cheese
  • 1/2 cup breadcrumbs, plain
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten
  • 2 tablespoons unsalted butter
  • 1 red onion, sliced
  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 tablespoon French tarragon

Directions

Preheat oven to 400° degrees.

In a large bowl, combine ground meat, shredded cheese, breadcrumbs, Worcestershire sauce, garlic powder, salt and an egg. Using your hands or a burger press, form 4 large burger-like patties. Line a baking sheet with parchment paper and place each one on the paper. Bake in the oven for 30 minutes or until done. (Additional: add a slice of cheese to the top of each burger 5 minutes before pulling out from the oven.)

While the meatloaf burgers are baking, heat the butter in a large skillet over medium heat. Add the red onion and cook until softened about 6-7 minutes. Sprinkle the onions with flour to lightly coat. Using a whisk, slowly pour in the beef broth whisking all ingredients together until the gravy begins to thicken. Add the French tarragon and reduce heat to keep warm.

Remove meatloaf burgers from the oven and serve with the onion gravy. Comfort Food – Enjoy!

Elk Meatloaf Burgers and Gravy

Elk Meatloaf Burgers and Gravy

Elk Meatloaf Burgers and Gravy

Elk Meatloaf Burgers and Gravy

1 Comment

  • Reply March 16, 2019

    Sharon

    These were really good! I’m not a big fan of tarragon, so instead I used chopped fresh thyme in the gravy. Other than that, they turned out beautifully!

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