This elk meatloaf recipe is a delicious way to use ground elk meat. There is no pork in this elk meat recipe, just 100% wild game and simple pantry ingredients. The onion and garlic adds flavor, along with the homemade sauce. This recipe will feed a family, or you can halve the recipe if you need fewer servings. I have used this recipe for years, and I use it for all wild game meatloaf; elk, deer, or antelope.
Making simple elk meatloaf
First, place the oatmeal, milk, onion, garlic, ketchup, and seasonings into a large bowl. Add the ground elk meat and gently mix it together. You can use your hands or a spoon. I find that my hands work better than a spoon. You don’t want to mix it too long or too hard – that could make it tough. Just gently mix it together.
When you have the meatloaf mixed, place it in a greased baking pan and form it into an oval shape. It doesn’t have to be perfect! Sometimes at this point, I add some scrubbed potatoes and carrots around the edge of the meatloaf, for an easy one-pan supper.
Mix the sauce ingredients together and pour it over the meatloaf. Spread the sauce evenly over the top.
Bake the meatloaf at 350* for one hour. Store leftovers in the fridge or freezer. You could serve this with a savory spinach salad, Easy French Bread, and some No-Bake Cherry Cheesecake for dessert!
Some more Elk Recipes you might enjoy:
Rustic Elk Lasagna
Venison Meatballs with Homemade BBQ sauce
Crockpot Elk Stew
Crockpot Venison Pasta Sauce (with frozen meat!)
Elk Meatloaf Recipe
Ingredients
- 2 lbs ground elk
- 1 onion diced
- 4 cloves garlic
- 1 cup quick oatmeal
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 Tablespoon mustard
- 2 Tablespoons Worchestershire sauce
- 1/4 cup ketchup
- Sauce:
- 1 cup ketchup
- 2 Tablespoons apple cider vinegar or white vinegar
- 1/4 cup onion, diced
- 2 Tablespoons Worchestershire sauce
- 3 Tablespoons brown sugar
Instructions
- Preheat oven to 350.
- Place oatmeal, onion, garlic, milk, salt, pepper, cayenne, mustard, ketchup, worchestershire sauce, and ground elk in a large mixing bowl. Mix gently with hands or a spoon.
- Form into a loaf and place in a greased pan. (I use a 9x13)
- For the sauce: Mix 1 cup ketchup, 3 T brown sugar, 2 T vinegar, 2 T worchestershire, and 1/4 cup onion together. Spread over th e meatloaf and bake uncovered for 1 hour.
Nutrition
Loved it! However my packages of elk were only 14 oz, and I used two. Next time, I’ll adjust the liquids, oatmeal, etc. accordingly, OR add 4 more oz of meat. We love elk as a beef alternative! Thank you for this recipe.
I adjusted some ingredients to my liking. I didn’t use any wosteshire sauce and I sauté the onion and the garlic. It was the fluffier meatloaf that we have had.
Delicious – since I used half elk and half beef I added an egg and had to drain some
Grease off. Also added crunchy fried onions to top the sauce.
Oh the crunchy onions sound good!
I only had one and a half pounds of ground elk so I cut the ingredients down by a fourth it was excellent thank you for this wonderful recipe it will become a family favorite.
Others have told me you have to add fat to elk for meatloaf or hamburgers. Your meatloaf looks great. So is added fat not necessary?Thanks for your recipe and your help.
Fat makes it tasty and adds juiciness, but we do not add fat to most of our elk meat. It is very lean, but we like it a lot. We only add fat when we make breakfast sausage.