Elk Meatloaf

This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. We substitute Wild Caribou whenever available. Please feel free to share this recipe with credit given.

• Ready In: 1 hr 45 mins
• Serves: 8
• Yields: 1 meatloaf

Ingredients

• 1  lb  ground elk
• 3⁄4 lb ground pork
• 2  slices  whole grain bread, crust removed, dried & cubed
• 1  egg
• 1  small onion, finely chopped
• 1  teaspoon kosher salt
• 1  tablespoon  granulated garlic
• 1⁄4 teaspoon black pepper
• 4  tablespoons ketchup
• 2⁄3 cup  whole milk
• 1⁄4 cup apple cider vinegar
• 1⁄2 cup dark brown sugar
• 1⁄2 cup ketchup

Directions

1. Preheat oven to 350°F
2. Combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.).
3. Combine the remaining ingredients and pour over the top of the meatloaf.
4. Bake for about 90 minutes or internal temperature reaches 165°.
5. Note: Game meats are notoriously low in fat. Using the ground pork will help make a moister meatloaf.