Elk Mini-Meatloaf

Whenever I go to find my nephews, we have a few things we try to do with recipes: Make them interactive so the boys can help, and use ingredients in the house. (Also, my one nephew won’t eat beef, for environmental reasons, that we have to work with other meats.)

This elk was actually hunted by their father, so it’s great to know where the meat came from and where it was processed. Feel free to use any other meat in place of the elk though!

Anderson and Hunter, my nephews and kitchen helpers, cheesing for our lunch picture!

Ingredients:

  • 1 lb Ground Elk
  • 1/2 cup plain (or Italian) bread crumbs, or torn bread (or a combo, which is what we did as we try to use what’s in the house!)
  • 1 small onion, diced or grated
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 2 tbsp grated Parmesan
  • 1 tsp Salt
  • 1 whole egg
  • Optional: Barbecue sauce for serving

Directions:

In a mixing bowl, combine all ingredients except BBQ Sauce.

Shape meat into the loaf shape you prefer. (You could make this one large meatloaf, or even meatballs – just adjust your cooking time.)

Bake loaves uncovered at 350 degrees in oven for 25-30 minutes or until meat thermometer reads 160 degrees.

Serve with your favorite BBQ sauce. (… and if you’re a kid, try not to use an entire bottle. ha!)

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