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Elk Meatloaf

I grew up eating venison, and ever since, I've enjoyed bison as well. Lately I've been seeing ground elk at Harris Teeter (impressive selection)! In true Fall spirit, I decided to try elk meatloaf. The preparation was actually quite easy - the only thing to chop is the onion. The cooking time is a bit long, so you just have to prepare for that. This came out delicious! My husband's only complaint was that there wasn't additional sauce on the side to serve with the meatloaf. That being said, the meatloaf was super moist and tasty! Enjoy!



1 1/2 pounds ground elk

1/2 yellow onion, chopped finely

1 cup dry bread crumbs (unseasoned)

2 eggs, lightly beaten

1 (8 oz.) can tomato sauce

1 1/2 tsp salt

1/8 tsp pepper

3 tb brown sugar

3 tb apple cider vinegar

3 tb dijon mustard

nonstick cooking spray


Spray a 9" x 5" x 3" loaf pan with nonstick cooking spray. Preheat the oven to 350 degrees. In a large bowl, combine the eggs, onion, bread crumbs, and tomato sauce.Stir together and add the ground elk, salt and pepper. Combine well with your hands. Mold into the loaf pan. In a bowl or measuring cup, mix together the brown sugar, vinegar, and mustard. Pour the sauce on top of the meatloaf. Bake uncovered for 70 minutes. Let sit for 5 minutes and slice and serve!


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